After you make this creamy and thick maple cream you'll want to put it on everything! It’s sweet and bursting with flavor and perfect for toast, fruit, or by the spoonful.
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You can make this thick and creamy maple cream with only 2 cups of your favorite maple syrup.
Ingredients and Substitutions
- Maple syrup - this is the only ingredient needed. Make sure to use a high quality pure maple syrup and not pancake syrup. The only ingredient should be maple.
Equipment Needed
How to Make Maple Cream
Step 1 : Simmer the maple syrup. Pour it into a pot and simmer until it reaches 235 F. Use a thermometer to check the temperature so make sure you don't overcook the syrup.
Be sure to watch the pot the entire time because the syrup can heat fast and will bubble over quickly.
Step 2 : Cool the syrup. Once the syrup reaches 235 F immediately transfer it to a large ice bath to allow it to cool to 100 F. This can take 5 - 10 minutes.
Step 3 : Whisk the syrup until creamy. Pour the syrup into a stand mixer with the whisk attachment and start mixing on low speed. Gradually increase the speed to medium high and allow the mixer to whisk the syrup until it reaches a creamy color and thick consistency. This can take at least 20 minutes.
Step 4 : Pour the cream into a jar and enjoy!
How to Store
Use an airtight container with a lid to store the maple cream. Keep it in the fridge for up to 6 months. You can also pour the cream into an ice cube old and freeze it for up to a year. Simply thaw when ready to enjoy!
How to use Maple Cream
- As a spread on toast
- Dip for fruit
- Swirl it into yogurt
- Add a dollop to your coffee
- Drizzle it over ice cream
Frequently Asked Questions
Only high quality maple syrup!
No - maple cream is only made with maple syrup but maple butter is usually butter with maple syrup.
On toast, with fruit, in yogurt, etc.
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Recipe
Maple Cream
Ingredients
- 2 cup maple syrup
Instructions
- Pour the maple syrup into a pot and heat on the stove over medium heat until it reaches 235 F. This can take about 5 minutes but be sure to watch it the entire time as it can bubble over easily.2 cup maple syrup
- Immediately transfer the pot to an ice bath and let the syrup cool down to 100 F. This can take about 5 minutes.
- Pour the cooled down syrup into a stand mixer with the whisk attachment. Whisk the syrup on low speed and gradually increase it to medium high. Keep the mixer on for at least 20 minutes until it reaches a cream color and thick consistency.
- Once the maple cream has reached your desired consistency pour it into a jar with a lid. Serve immediately or store in the fridge for up to 6 months.
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