prep: 10 minutes, plus 20 minutes chilling
cook: none
cool: none
1 cup (2 sticks) unsalted butter, at room temperature
⅓ cup plus 2 tablespoons pure maple syrup
½ teaspoon kosher salt
1. In a stand mixer fitted with the whisk, beat the butter on high speed until light and fluffy, 4 to 5 minutes. Turn the speed to low and slowly pour in the syrup. Mix until well incorporated. Add the salt, turn the speed to high, and beat for 2 minutes, stopping to scrape down the bowl halfway through.
2. Scrape the butter onto parchment paper and roll into a log. Twist the ends of the parchment paper to secure and refrigerate for 20 minutes.
3. Unwrap the log and slice the butter into pats when ready to serve.
4. Store in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 1 month.
Makes about 1 cup (sixteen 1-tablespoon servings)