Making a larger batch of delicious maple cream with pure grade A maple syrup is easy but differs slightly from hand-stirring a smaller quantity. This version includes the stand mixer instructions with a how-to video.
Transforming maple syrup into maple cream is a fun kitchen project and a chance to make a natural sweet spread with only one ingredient without artificial flavours.
Heat pure maple syrup in a large stainless steel pot (minimum 5L) over medium to low heat, and bring it to a gentle boil until it reaches 234°F.
The full instructions for making a larger batch of maple cream are at the bottom of this post. Read it and have all your tools ready before you start.
Boiling maple syrup to 234°F can take over 1 hour, so plan for this kitchen project as you need to stay close by. Have a candy thermometer handy (a digital candy thermometer with a clip is ideal), as checking the temperature often is necessary.
This larger batch includes four 540ml cans of pure maple syrup. In Ottawa, Canada, the cost per can averages around ten dollars. If you have a larger bottle, 2 litres is perfect, or about 8 cups if that’s easier.
If the boiling maple syrup gets too close to the top of the large pot, reduce the heat or slide the pot off the element for a few seconds, as you do not want hot boiling maple syrup to overflow.
Homemade Maple Cream with Stand Mixer How-To Video
Once the temperature reaches 234°F (or 235°F for a thicker consistency), with oven mitts, carefully transfer the boiled syrup to the stainless steel stand mixer bowl that is placed over the large stainless steel bowl with snow or ice cubes.
WARNING: Don’t pour boiling maple syrup into a glass or plastic mixer bowl. Cool your syrup in a separate stainless steel pot or bowl first, then transfer it to your mixer bowl.
Cool the syrup for at least 30 minutes, until the snow is melted or the syrup reaches about 90°F. The syrup will thicken as it cools.
With a heavy-duty stand mixer (I have this Kitchenaid 7 Quart mixer), transforming the boiled and cooled maple syrup into maple cream will take about 30 minutes.
Alternatively, one could mix by hand for 30 minutes, like in the smaller 2-cup hand-stirred batch.
Once ready, transfer the maple cream immediately to smaller glass jars with lids.
Thirty minutes of mixing with a stand mixer (or by hand) will transform into a beautiful light golden maple cream.
More Maple Recipes
Try making Maple Cream Bars or GF Vegan Maple Cookies, which are wonderful gluten-free and vegan baked treats.
Gluten-Free, No Eggs or Dairy Bread Machine Cookbook
Available on Amazon
Did You Make Maple Cream?
Did you make some maple cream? How did it go? Did you mix by hand or with a mixer? Share in the comments; it will help others make the recipe. If you have questions before making your first batch, leave a comment.
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Homemade Maple Cream with Stand Mixer
- Prep Time: 5 minutes
- Cook Time: 1+ hour
- Total Time: 2.5 hours
- Yield: 6–8 small jars 1x
- Category: Treat
- Method: Stovetop
- Cuisine: Plant-Based, Gluten-Free, Vegan, Allergen-Friendly
- Diet: Gluten Free
Description
Making a larger batch of homemade maple cream with a stand mixer is easy. Having a large stainless pot to boil the maple syrup and a candy thermometer is crucial for the success of this recipe. Enjoy maple cream on toast, a warm drink, ice cream, pancakes, maple frosting or whatever you like.
Special Equipment:
- Large 5L (or larger) stainless steel pot
- Large stainless steel mixing bowl
- Digital candy thermometer with clip
- Stand mixer with stainless steel bowl (see Notes)
- Snow or ice cubes
- 6-8 small glass jars with lids
Other nice-to-have tools:
- Wooden spoon
- Silicon spatula
- Funnel (wide mouth)
Instructions
Before you start, watch this short how-to video.
Step 1
In a large stainless steel 5L pot (or larger), bring the 8 cups of pure grade A maple syrup to a gentle boil on medium to low heat. Once boiling, lower the heat as you don’t want the boiling maple syrup to overflow. Have your candy thermometer handy and turn off the heat when the syrup reaches 234°F (235°F for a thicker consistency).
Step 2
Place your stainless steel stand mixer bowl on top of the large stainless steel bowl with snow or ice cubes, and with oven mitts, carefully transfer the boiled maple syrup into the mixer bowl.
Step 3
Let the syrup cool for 30 minutes, until the snow is melted or the syrup reaches 90°F.
Step 4
Attach the stand mixer bowl to the stand mixer, insert the flat paddle attachment and mix on low for 30 minutes.
Step 5
Transfer the beautiful maple cream to small glass jars with lids. To keep things tidy, use a wide-mouth funnel to help with the process.
Notes
STORAGE: Store in the refrigerator. TIP: If the maple cream separates, mix it up before using.
Smaller batch hand-stirred recipe instructions and how-to video
WARNING/CAUTION: Don’t pour boiling maple syrup into a glass or plastic mixer bowl. Cool your syrup in a separate stainless steel pot or bowl first, then transfer it to your mixer bowl.
The instructions for boiling more than 8 cups of maple syrup are similar, but a bigger stainless steel pot, larger than 5L, if necessary; otherwise, the boiling syrup will overflow.
The cans of maple syrup used for this recipe were not precisely 540ml.
Each can cost $9.99 CAN.
You can find pure maple syrup at most grocery stores or Amazon.
For this recipe: 1x 1.89 L, 2x 946ml jugs or 4x 540ml cans) pure maple syrup, grade A
You can use light or dark maple syrup, but a lighter and thinner pure real maple syrup may need to boil for longer to reach 234°F.
While the syrup is boiling, keep your stainless steel bowls in the fridge, freezer or outside to keep them cold.
It took my larger batch 1 hour and 20 minutes to reach 234°F. The total boiling time will vary depending on the heat of your stovetop and maple syrup used.
