If you’re looking to add a luxurious touch to quick breads, pancakes or even toast, this maple butter with cinnamon is just the ticket. And, it’s almost unbelievably quick and easy to make.
Compound butters are simply butter with other ingredients mixed in. Just soften some butter, blend in your flavourings, reshape and chill. The possibilities are endless, from savoury to sweet.
When I made banana bread earlier this week, I wanted to jazz it up somehow for the photographs. Simply buttering it seemed too pedestrian. Then I hit on the idea of adding maple syrup and cinnamon to the butter. Think rich, think maple sweetness, think the aromatic warmth of cinnamon. What can I say? I knew I was in trouble when I was licking it off the spoon.
This cinnamon-scented maple butter took that banana bread from a humble snack to a company-worthy dessert. And with a roll of it in the freezer, I can easily enjoy this extra touch of luxury any time, company or not.
Cinnamon-Scented Maple Butter
- 1/2 cup unsalted butter
- 2 tbsp maple syrup
- 1/4 tsp cinnamon
Soften the butter at room temperature to spreadable consistency. Place in a bowl, and stir in the maple syrup and cinnamon until completely blended. At this point you should taste it to ensure the maple syrup and cinnamon are balanced to your liking. Warning: proceed with caution; you may not be able to stop at just one taste!
Place the flavoured butter on parchment paper, and roll, shaping it as you go into a log that’s one to one and a half inches in diameter. (Note: if the butter is very soft, you could put it in the fridge for a short period of time to stiffen it up a bit before rolling it.) Wrap it as tightly as you can and use butcher’s twine to tie off the ends. (Plastic wrap is an alternative to the parchment paper.)
If using within a couple of days you can store this compound butter in the fridge; otherwise, put it in the freezer where it can be kept for a couple of months or so. Slice off patties as you need them. You may find yourself needing them very often.