Apple Pie Spice Butter
Apple Pie Spice Butter
Soft, warmly spiced compound butter sweetened lightly with maple—dreamy on pancakes, toast, roasted carrots, or baked sweet potatoes.
Equipment: Medium bowl & spatula (or hand mixer), parchment for rolling, knife.
Ingredients
- 8 Tbsp (113 g) unsalted butter, softened
- 1–1½ tsp apple pie spice* (see note)
- 1–2 tsp pure maple syrup (to taste)
- ¼ tsp fine sea salt (halve if using salted butter)
- Optional: ¼ tsp vanilla; tiny pinch ground cardamom for extra bakery aroma
*Apple pie spice: Mix 1 tsp cinnamon + ⅛ tsp each nutmeg, allspice, and ginger. Adjust warmly to taste.
Step-by-Step Instructions
- Cream. In a bowl, mash softened butter until smooth and glossy.
- Flavor. Add apple pie spice, maple, salt (and vanilla/cardamom if using). Beat with a spatula or hand mixer 30–60 seconds until fluffy and evenly speckled.
- Shape. For a spread, scrape into a small jar. For neat coins, spoon onto parchment, form a 1½-inch log, roll tightly, and twist ends.
- Chill. Refrigerate 30–45 minutes to firm before slicing. Serve soft for easy spreading.
Sweetness: Keep maple modest so the butter stays versatile for both sweet and savory (hello, roasted squash).
Serving Ideas, Variations & Storage
- Serve on: Warm biscuits, toast, pancakes/waffles, baked sweet potatoes, roasted carrots, oatmeal, cornbread.
- Brown-butter twist: Brown 8 Tbsp butter; cool to room temp until spreadable, then proceed (incredible nutty flavor).
- Apple-butter swirl: After mixing, marble in 1–2 tsp apple butter—don’t fully blend for pretty streaks.
- Less sugar: Skip maple and add a splash of vanilla only; spices carry the flavor.
Storage
| Refrigerator | Up to 2 weeks, covered. |
|---|---|
| Freezer | Up to 3 months. Freeze the parchment log, then slice coins as needed. |
| Make-ahead | Mix and roll the log; chill overnight for the cleanest slices. |