Home RecipesBreakfast Butter Cream Syrup

Butter Cream Syrup

by Jamie

Have you ever made Butter Cream Syrup?

The recipe I am sharing today has been living in my archives for many years now. I know many of you adore it, dream about and use it for special occasions. I wanted to bring it to the top of the pile today so that those who haven’t had a chance to try it, could gaze at its beauty and ponder a way to work it into your calorie count. 🙂 I am also “re” sharing it today because I used it yesterday in a fabulous (AMAZINGLY FABULOUS!) breakfast recipe, that I will be imparting to you right here, on this very blog tomorrow morning.

Now, for those of you who haven’t tried it. Baby, hold on to your pantyhose. It’s rich, buttery, creamy, silky smooth and absolutely fabulous. It uses basic ingredients that many of us keep on hand. It’s glorious over waffles, french toast, pancakes or crepes. You could even drizzle it over vanilla ice cream…or a nice warm peach cobbler. Lots of possibilities with this one, gang.

Let me show you how easy it is to make!
Butter Cream Syrup

BUTTER CREAM SYRUP
PRINT RECIPE

Time: 10 minutes
Yield: 4 cups
Recipe from the lovely and wonderful Angela Howells

***NOTE: You could easily half this recipe. Also, it will keep for 5-6 days in the refrigerator.

1 C butter (I use salted)
2 C sugar
1 (12 ounce) can evaporated milk
2 tsp vanilla
dash salt

 

IMG_3124_edited-1

1. Place 1 cup butter into a sauce pan and melt it over medium high heat. (Melt the butter not the pan, man.)

IMG_3125_edited-1

2. Add 2 cups sugar

IMG_3128_edited-1

and 1 can evaporated milk. (Not sweetened condensed milk, please…though it is wonderful, yes?)

IMG_3131_edited-1

3. Bring it to a boil, while you stir. Let it boil for 3 minutes, stirring while it cooks.

IMG_3132_edited-1

4. Remove the pan from the heat and add 2 teaspoons vanilla and a dash of salt to the pot and stir to combine.
5. Allow it to sit for 3-4 minutes, it will thicken up a bit for you while it sits.

Serve over pancakes, waffles, ice cream. warm peach cobbler…or just spoon it directly into your mouth. I will not tell a single soul. 🙂

Butter Cream Syrup from Jamie Cooks It Up!!

Leave a Comment

40 comments

Jennifer Godwin March 19, 2014 - 9:14 am

I bet this would also be good over blondie bars…yummmmm!

Reply
April March 19, 2014 - 9:33 am

Do you know how long this will keep in the fridge?

Reply
Lisa Dyorich March 19, 2014 - 10:02 am

This is my go to syrup recipe! It is absolutely DIVINE! Thanks, Jamie.

Reply
Jan March 19, 2014 - 10:27 am

This is like pouring my caramel popcorn topping on waffles- YUM!! Great idea for Blondies 🙂

Reply
Debbie March 19, 2014 - 11:04 am

This sounds amazing! Can it be used as a substitute for sweetened condensed milk, too?

Reply
Shauna March 19, 2014 - 10:02 pm

Add 1 Tbl spoon of cinnamon for great cinnamon cream syrup.

Reply
Almond Crusted Cinnamon French Toast with Strawberries and Butter Cream Syrup March 20, 2014 - 12:30 am

[…] is crispy with toasted almonds and corn flake crumbs. Topped with fresh strawberries and the Butter Cream Syrup I posted yesterday…it’s a dish that’s full of bliss, my friends. Creamy, crispy […]

Reply
nancy March 20, 2014 - 6:03 pm

This is what we use over hot Apple cake. Oh my gosh!!! Doesn’t get any better!!!

Reply
Laura Leseberg April 2, 2014 - 12:35 pm

How can you possibly think this syrup would last 5-6 days in the refrig??? It looks way too yummy. I will probably lick the pan.

Reply
Buttery Cream Syrup and Cinnamon Spice Syrup | Real Mom Kitchen April 29, 2014 - 6:15 am

[…] Buttery Cream Syrup adapted from Jamie Cooks it Up and Cinnamon Spice Syrup adapted from Your Homebased […]

Reply
Almond Crusted Cinnamon French Toast with Butter Cream Syrup | RTA Cabinet Store Recipes May 12, 2014 - 10:34 am

[…] Butter Cream Syrup (recipe HERE) 1 pound fresh strawberries whipped cream (strait from the can is […]

Reply
Vicky July 11, 2014 - 6:28 am

Hello! I made this for my sister’s shower the night. Smels amazzzzing! It is in the fridge now and is in a solid kind of form. Do I let it sit out again room temperature to return to liquid form or do you suggest reheating on the stovetop? If you could get back to me as soon as possible I would appreciate it! Thank you so much for the awesome recipes!

Reply
Jamie July 12, 2014 - 5:40 pm

Vicky,
So sorry for my slow response. I’ve been at Girls Camp this week with no internet access. We actually made this syrup for breakfast at camp and fed it to 250 teenage girls. They loved it! As for your question, you can just reheat it either on the stove top or in the microwave. Hope it turned out well for you. It’s a real crowd pleaser. 🙂
~Jamie

Reply
Sherry January 9, 2015 - 12:17 am

I can’t wait to return here for some yummy recipes to dine on! The Butter Cream Syrup got my attention from Pinterest and now I’m hooked! Happy to have found your site. Thanks Jamie

Reply
Rebecca C March 1, 2015 - 11:30 am

I had some heavy cream that needed to be used up so I used that instead of evaporated milk. It was excellent.

Reply
Lemon Butter Cream Syrup March 24, 2015 - 6:23 am

[…] over the top of pancakes, waffles…or crepes. For those of you who have tried (and loved) the Butter Cream Syrup Recipe from my archives, this is almost the exact same recipe, just with a lemon […]

Reply
Cassandra April 1, 2015 - 10:41 pm

This sounds great! Do you remove it from the heat or turn it down at step 4?

Reply
Jamie April 2, 2015 - 7:39 am

Cassandra,
Thanks for your question. Remove it from the heat, just before you add the vanilla and dash of salt.
All the best,
~Jamie

Reply
Mari April 17, 2015 - 5:44 am

Hi Jamie,

This looks delicious. How long will this last in the fridge?

Reply
Jamie April 21, 2015 - 7:37 am

Mari,
Thanks for your comment, so sorry it has taken me a few days to respond. This one got a little lost in the shuffle.
The Butter Cream Syrup should last for about a week. Good luck!
~Jamie

Reply
Marylou July 4, 2015 - 4:59 pm

Wow! I just made this to serve over bread pudding and it was marvelous!!! I’ve had it pinned for a while but finally took time to make it. Thanks for the recipe!

Reply
Peach and Oatmeal Muffins + 28 Hearty and Filling Breakfast Recipes September 1, 2015 - 6:01 am

[…] and Cheese Cinnamon Vanilla Crepes with Fresh Peaches and Cream Whole Wheat Blender Pancakes Buttercream Syrup Baked Pumpkin Pie Oatmeal Ham and Cheese Quiche Cinnamon Crumb […]

Reply
DIY Ice Cream Sundae Hostess Gift | Dolled Up Design September 7, 2015 - 1:19 pm

[…] Butter Cream Syrup by Jamie Cooks It Up! […]

Reply
Amanda September 13, 2015 - 1:22 pm

This is delicious, I did however want a little thicker so added a tbs. of Cornstarch mixed in a little water and continued to cook.

Reply
Gaby December 28, 2015 - 10:19 am

This sounds absolutely delicious!! I am definitely going to try, however I have no evaporated milk on hand right now and the kids are still asleep so can’t run to the store. Any suggestions on alternatives??

Reply
Erin August 26, 2016 - 11:47 pm

This tastes almost exactly like my salted caramels that I make at Christmas!!! Can’t wait to take it to Brunch tomorrow for our waffle bar!

Reply
Grandma Honey September 12, 2016 - 10:14 am

Do you know if this syrup can be canned/bottled?

Reply
Weekly Menu Plan Sep.17 + NEW CUTE PRINTABLE PAGE OPTION September 16, 2016 - 11:17 am

[…] Apple Wheat Pancakes  and Buttercream Syrup […]

Reply
Colette Jaussi August 30, 2018 - 11:42 am

I lovvvvee this! This has been my favorite syrup recipe by far! Thank you for sharing Jamie!

Reply
Jamie September 18, 2018 - 1:27 pm

Colette,
So happy you are enjoying it! Thanks for letting me know!
All my best to you and your cute family, 🙂
~Jamie

Reply
Marina January 8, 2019 - 9:59 am

I’ve used my mother’s similar recipe since childhood on chocolate cake. It’s often a birthday cake request in my family, and that’s all I’ve ever used it for. So yummy!

Reply
Erin Jones November 7, 2019 - 7:46 am

Can this be canned?

Reply
Avis McNamara February 12, 2020 - 11:38 am

I just made this delicious syrup recipe and wow! I am thrilled! Absolutely yummy!! This will be my go to syrup for sure. Thank you for sharing ?

Reply
Jen July 5, 2020 - 7:14 pm

We made this syrup for our French Toast and it was DIVINE!!!! This was a super easy recipe and the result was incredibly delicious!! We may add a touch of cinnamon to half of the syrup for variety. Great recipe!

Reply
Jillian April 13, 2021 - 10:36 am

Could this be made with cream Instead of evaporated milk? I am ok with cream but can not drink milk, thanks

Reply
Shirley A Barfield February 8, 2022 - 8:43 am

Mom made this syrup to serve with biscuits on Saturday morning. Brings back wonderful memories.

Reply
Marie June 27, 2022 - 11:23 am

I have never had this sauce but you can bet that I am certainly going to have it in the near future!

Reply
Denise November 23, 2022 - 8:33 pm

I put this on Cranberry Christmas Cale. So delicious!!

Reply
Tantalizing Flavors Of Dulce De Leche And Manjar: Comparing Two Popular Latin American Confections – Elmeson-Santafe January 22, 2023 - 12:01 am

[…] America. It is made by slowly heating sweetened milk until it caramelizes, resulting in a thick, creamy syrup. The exact origin of this delicious treat has been debated over the years, but it is thought that […]

Reply
Nora March 18, 2024 - 4:03 am

made for French toast it was very tasty. easy to make . love it easy weekend breakfast treat. ? ?

Reply

Adblock Detected

Please support us by disabling your AdBlocker extension from your browsers for our website.