Creamy clouds of whipped maple butter on hearty wholewheat sourdough boule. Made with real maple syrup and zero refined sugar, we whipped this butter to create a dreamy, cloud-like texture for the ultimate bread and butter combination. It’s this week’s #100Ways to love bread again, and absolutely dynamite. Grab the quick and easy recipe below, and remember...always use real butter!

yield: about 1 cup
time: 15 minutes

• 227 grams of unsalted butter, at room temperature
• 5 tbsp pure maple syrup
• 1/2 tsp vanilla bean paste or extract
• 1/4 tsp ground cinnamon
• 1/4 tsp sea salt

Use a hand or stand mixer to whip the butter until creamy and soft, about 5 minutes. Add the maple syrup, vanilla bean paste/extract, cinnamon and sea salt. Keep whipping for another 3-4 minutes until incorporated and fluffy.

To serve

• For the Love of Bread whole wheat sourdough boule, sliced (toasting is optional here).
• pure maple syrup, for drizzling
• toasted pecans
• cinnamon

Spread the maple butter generously over the sourdough. Drizzle the maple syrup on top and adorn with toasted pecans and a dash of cinnamon. Enjoy!

Tips

• Whipping the butter creates the creamiest, dreamiest texture.
• Use real maple syrup for the purest maple flavor, no artificial shortcuts here.
• This maple butter is incredible on its own, but feel free to add any toppings you like such as toasted pecans and sliced apples.
• Store in a jar at room temperature.