Prep Time:  15 mins
Cook Time:  10 mins
Total Time:  25 mins
Servings:  3 cups

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:

  1. Creole-Style Compound Butter
  2. Greek-Style Compound Butter
  3. Mango Ginger Compound Butter

Ingredients

  • 1.5 sticks (12 Tbsp) softened, unsalted butter
  • ⅓ cup cane syrup
  • 1 Tbsp vanilla extract
  • 1 tsp tapioca starch

Instructions

  1. Place softened, unsalted butter in a large mixing bowl.
  2. In a separate bowl, blend together the cane syrup and vanilla extract.
  3. Whisk the tapioca starch into the butter until completely incorporated.
  4. While whisking the butter, slowly add the cane syrup mixture until all syrup is incorporated into the butter.
  5. 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.
  6. 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.
  7. Leave the rolled butter on a flat surface in your freezer for 24 hours.
  8. 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.
  9. 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.