Maple Butter Yummmmm!

This recipe is Oh, So Simple and Oh, Sooooo Good!!!  And this stuff is great on just about anything. Spread it on waffles, pancakes, toast, muffins, or homemade doughnuts!  So, do yourself a favor and try it… You won’t be sorry.   😉  

On my recipe card this is called Hard Sauce. I’m not certain why, but I’ve changed the name to what I believe is a better representation.  Or maybe it should be called YUM-YUM BUTTER!

                MAPLE BUTTER

            ¼ lb. Butter (1 stick) at room temperature

1  C Confectioner’s Sugar (I use 10x)

Pinch of Salt

1 Egg white

1 tsp. Maple Extract   (If you wish, you can experiment by using other extracts instead of maple.)

Separate egg and put white into a small bowl. (You can always add the yolk to the pancake or waffle mixture later.) Using an electric hand mixer, whip egg white to the soft peak stage.  Place softened butter in another bowl; add confectioner’s sugar and salt. Whip together using the electric hand mixer. (You can use the same beaters, because it’s all going to be put together anyway—just scrape off as much of the egg white as possible. And start mixing on the lowest setting or you’ll have confectioner’s sugar everywhere!) Once the sugar is incorporated, add the maple extract to the butter mixture and mix for about 30 seconds to get it blended throughout. Next, add the whipped egg white and mix until light and fluffy (about a minute or two).  Scrape off the beaters and cool in a covered container in the refrigerator for 15 minutes.   ***I find this is about the right amount of time to make those hot waffles or pancakes.***

Place any leftover (doesn’t happen in my house, but you never know) in a sealed container and it will keep for about 2 weeks in the fridge; just take it out 10 minutes before you need it to let it become spreadable.