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N a deep mixing bowl, using an electric beater, whip the butter for 5-6 minutes until it looks lightened and whipped. Start on low and slowly work up to higher speeds as the butter softens. Scrape down the sides of the bowl often.
Add the maple syrup and salt and beat for another minute or so, remember to scrape the sides of the bowl down a couple of times, until well combine.
Optional: Transfer the whipped butter to piping bag fitted with a star tip and pipe small stars of butter onto a baking tray lined with baking paper. Freeze until firm.
Transfer the butter to an airtight container or preserve jar.