Turning maple syrup into something with the consistency of whipped honey is a tricky process. The syrup has to crystalize so it’s spreadable, but you don’t want its texture to be crystaline. The maple syrup masters working with Vermont’s Spring Brook Farm (our source for Reading
farmstead cheeses) have it figured out: heat the syrup, rapidly cool it about 100 degrees and stir the heck out of it until it’s smooth as butter. It takes patience, a strong stirring arm and great timing.
Use maple cream the same way you would honey—on toast, in oatmeal
, even lathered over pancakes. Great for glazing meats too.