Maple butter, also called maple cream, is a soft, spreadable condiment made by heating maple syrup to a specific temperature, then rapidly cooling and vigorously stirring it; this controlled process forms extremely fine sugar crystals that stay smooth and creamy rather than hardening, unlike maple sugar, which is heated further and allowed to fully crystallize into a solid. Despite the name, it contains no dairy butter. It is used mainly as a spread for pancakes, waffles, toast, scones, and biscuits, and can also be melted into a glaze for roasted meats and vegetables or worked into fillings, frostings, and baked goods. It is a specialty product of Quebec and other northeastern maple-producing regions.