What Is Maple Cream, Exactly?

I've had several people ask this question recently, so I thought I'd address it for everyone.  It is referred to as "maple cream", "whipped maple", or "maple butter".  All of these nomenclatures imply that dairy is an ingredient....but it is not! 

In fact, the only ingredient in maple cream is 100% pure maple syrup!



Maple syrup contains sucrose, fructose and glucose.  The levels of those different sugars can vary based on a variety of environmental factors present as sap is collected, concentrated and boiled.  If a batch of maple syrup has the correct level of glucose compared to the other sugars, it is suitable for making cream.

The syrup is heated to 22 degrees above the boiling point of water (which will vary based on your elevation, the air pressure and humidity on the day the cream is made.)  Once it reaches this temperature, it is allowed to cool, undisturbed, to between 62 and 68 degrees.







The next step is agitation, which breaks up the sugar molecules to make the thick, sticky taffy-like syrup into a spreadable cream.  It is possible to do this by hand, with very small batches.  Last year, when our good friends from Pennsylvania visited during maple season, we made about 2 and half pounds this way -It was tough work and took a long time.  I think we even broke one of my wooden spoons!

Phew! 

             

                Last year's tiny batch is a darker color because we used Grade A Very Dark syrup.

Helping Barb with hers before we try our own!

Nowadays, the maple industry relies upon "cream machines" for the production of this product.  This $1,300 machine uses a motor to turn an agitator and pressure forces the thickened syrup through the agitator over and over until it transforms from a rich, dark amber color to a creamy light tan.











Its all about "feel".  One has to carefully watch the movement and consistency of the product as it changes to know when to begin filling jars - too little agitation or too much will affect the "spread-ability" of your cream and how much it will separate in the jars after a few weeks.

Rosie and I are a fabulous team for making maple cream - apparently, we have great "feel" because our batch is.... luxurious!

Our limited supply is available in our on-line shop or in person for $18 a pound.   

The shop is now open, so check it out!