Perfect for pretty much anything breakfasty (pancakes, French toast, waffles), though I’m happy to eat it on just a piece of toast with some jam. Whip ¾ cup (1½ sticks/170 g) softened unsalted butter in a stand mixer fitted with a paddle until creamy; pour in ¼ cup (60 ml) maple syrup and ½ teaspoon ground cinnamon and beat until well combined. Refrigerate, covered, for up to 1 month, or freeze and keep for up to 3 months.
