Cane Butter
A whipped compound butter made by beating softened butter with sweet cane syrup until fully blended.
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Ingredients
- 3 LbsUnsalted Butter
- 3 CupsAlaga Or Cane Syrup
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Method
- 1
Cut the unsalted butter into cubes and let it sit at room temperature for about 30-45 minutes until soft enough to leave an indent when pressed, but not melted or greasy. Do not heat or microwave the butter to soften it, or the emulsion will break.
- 2
Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed for 1-2 minutes to loosen it.
- 3
With the mixer still on low, slowly stream in the cane syrup a little at a time, pausing to scrape down the sides of the bowl with a spatula so everything incorporates evenly.
- 4
Once all the syrup has been added, increase the speed to medium and continue mixing for 3-4 minutes until the butter is completely smooth, pale, and fully blended with no streaks of syrup remaining.
- 5
Scrape the whipped cane butter into a container or crock, cover, and store refrigerated; let it soften again at room temperature before serving with warm cornbread or biscuits.
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