Step 1

Place the butter in a stand mixer fitted with the whisk attachment. You can also use a medium to large-sized bowl with an electric mixer.

Step 2

Whip the butter on high speed until pale and fluffy, 1-2 minutes. To avoid splatter, start with a lower speed and slowly increase.

Step 3

With the mixer off, add 3/4 cup of maple syrup and 1/4 teaspoon salt. Whip until the ingredients are evenly combined. Taste and add more maple syrup and/or salt if desired.

Step 4

Transfer to an airtight storage container of your choice (I used a small Weck mason jar). Serve immediately, or store in the refrigerator for several months.