making maple butter

[highlandcattle]

I use my kitchen aid mixer to whip the softened butter then slowly add syrup. It tastes great.looks fine. But later some "weeps"out. Anyone else have this problem?

[richwilly]

Never had it but sounds delicious

[Russell Lampron]

I make my syrup into maple cream first and then combine equal parts of syrup and butter to make maple butter. It doesn't weep and makes a smooth and creamy spread.

[Mel]

We make it about the same as cream, but cook around 6° cooler (or so), and cool until it is cold before stirring.

Takes a lot more stirring than cream though - and we don't add any syrup when stirring. I think the only butter that we have experienced that didn't separate at least a little bit after sitting in a container for a while (some took longer than others) was made with a machine - the one that uses a gear pump for mixing. Those things make great butter, better than we could ever get stirring by hand. Cleanup is a bit of a chore though.