Vanilla Cane Syrup Compound Butter
With only 4 ingredients, you can whip up a delicious compound butter that’ll add another level of sweetness to whatever you’re cooking. This cane syrup-infused butter goes great on waffles, pancakes, and cornbread, but we encourage you to experiment to your heart’s content.
Check out our other compound butter recipes for more flavorful variety:
|PREP 15 min||COOK 10 min||READY IN 25 min||Serves 3 cups|
- 1.5 sticks (12 tbsp) softened, unsalted butter
- ⅓ cup cane syrup
- 1 tbsp vanilla extract
- 1 tsp tapioca starch
- Place softened, unsalted butter in a large mixing bowl.
- In a separate bowl, blend together the cane syrup and vanilla extract.
- Whisk the tapioca starch into the butter until completely incorporated.
- While whisking the butter, slowly add the cane syrup mixture until all syrup is incorporated into the butter.
- This sweet, delicious compound butter is ready to serve immediately. It can also be stored in a sealed container in the refrigerator for up to 2 weeks.
- For those who want to store the butter for longer, it can last in the freezer for up to 6 months. To prepare the compound butter for the freezer, scoop it into the center of a sheet of parchment paper then roll the sheet into a log about 2–3 inches around. After you’ve tightly rolled the ends of the parchment paper, wrap it with heavy-duty aluminum foil.
- Leave the rolled butter on a flat surface in your freezer for 24 hours.
- Remove the rolled compound butter from the freezer. Slice the butter roll every ¼ to ½ inch, then place the slices in a sealed container and return to the freezer.
- When serving from the freezer, remove only what you need for your dish. Before use, allow the butter to rest on the counter for 30 minutes.
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