Maple Cream
Indulge in Sweet Luxury: Homemade Maple Cream
Elevate your desserts and beverages with this decadent homemade Maple Cream. This rich and creamy sauce is perfect for putting over pancakes, waffles, ice cream, or even as a filling for pastries. The pure maple flavor, combined with the creamy texture, creates an irresistible indulgence.
This maple cream recipe is incredibly easy to make, requiring just a few simple ingredients and minimal effort. With a few basic steps, you can create a jar of delicious maple cream that’s perfect for any occasion. Enjoy the sweet and luxurious flavor of this homemade treat.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour
- Yield: 2 cups 1x
- Category: Dips, Dressings & Sauces
Ingredients
Units
Scale
Maple Cream
- 4 cups pure maple syrup
- Optional: 1/4 tsp butter (helps the maple syrup not boil over)
Tools
- Candy thermometer
- Heavy-bottomed saucepan (large enough so they syrup won’t overflow)
- High temperature spatula
- Stand mixer – hand mixer could work but would be harder
- 2 bowls: one bigger than the other (for ice bath)
- Ice
Instructions
- Transfer the maple syrup to a large, heavy-bottomed saucepan.
- Place the saucepan over medium-high heat and bring the syrup to a rolling boil.
- Attach a candy thermometer to the saucepan’s side and continue boiling, avoiding stirring, until the syrup reaches 235°F (113°C). Caution: Boiling maple syrup is extremely hot. Handle with care.
- To prevent the syrup from boiling over, carefully add 1/4 teaspoon of butter without stirring (this is optional).
- You may notice that the syrup will hover around 212 degrees F for a while. This is normal as this is the boiling point of water and you are boiling the water out of the syrup. Once all the water is removed from the syrup you will see the temperature begin to rise to the desired 235 degrees F. It will reach the desired temperature pretty quickly so watch it closely when it starts to rise past 212 degrees F.
- Prepare a larger bowl filled with crushed ice and a small amount of water.
- Place a smaller bowl on top of the ice.
- Remove the saucepan from the heat and carefully pour the hot syrup into the smaller bowl.
- Allow the syrup to cool to approximately 100°F (38°C). This may take around 20 minutes.
- Transfer the cooled syrup to a chilled mixer bowl.
- Begin whipping the syrup on low speed, gradually increasing to high.
- Continue whipping until the mixture thickens, becomes creamy, and loses its glossy appearance. This may take approximately 15-20 minutes.
- Transfer the whipped maple cream to a clean, airtight jar.
- Seal the jar and store the maple cream in the refrigerator for several weeks to a few months.
- For a softer texture, allow the maple cream to sit at room temperature for a short time before serving.
Notes
- Bring to a rolling boil over medium-high heat (adjust for gas stoves).
- Patience is key! The whipping process takes time.
- A stand mixer is recommended for best results.
Keywords: Maple, Cream
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