- Cook maple syrup to 230°-232°F.
- Set pan in cold water.
- Cool syrup rapidly to room temperature.
- Then whip by hand (constantly) until very creamy and light colored.
- Put in closed container. Keep refrigerated.
Maple cream keeps well in the refrigerator for several weeks. Larger amounts may be kept in the freezer. Maple cream should be stirred before use.
Maple syrup can be a great natural substitute for sugar in many recipes. 3/4c syrup is approximate to 1c sugar, but the liquid in the recipe often needs to be reduced.