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
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
1. Place 1 cup butter into a sauce pan and melt it over medium high heat. (Melt the butter not the pan, man.)
2. Add 2 cups sugar
and 1 can evaporated milk. (Not sweetened condensed milk, please…though it is wonderful, yes?)
3. Bring it to a boil, while you stir. Let it boil for 3 minutes, stirring while it cooks.
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. 🙂
40 comments
I bet this would also be good over blondie bars…yummmmm!
Do you know how long this will keep in the fridge?
This is my go to syrup recipe! It is absolutely DIVINE! Thanks, Jamie.
This is like pouring my caramel popcorn topping on waffles- YUM!! Great idea for Blondies 🙂
This sounds amazing! Can it be used as a substitute for sweetened condensed milk, too?
Add 1 Tbl spoon of cinnamon for great cinnamon cream syrup.
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This is what we use over hot Apple cake. Oh my gosh!!! Doesn’t get any better!!!
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.
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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!
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
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
I had some heavy cream that needed to be used up so I used that instead of evaporated milk. It was excellent.
[…] 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 […]
This sounds great! Do you remove it from the heat or turn it down at step 4?
Cassandra,
Thanks for your question. Remove it from the heat, just before you add the vanilla and dash of salt.
All the best,
~Jamie
Hi Jamie,
This looks delicious. How long will this last in the fridge?
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
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!
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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.
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??
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!
Do you know if this syrup can be canned/bottled?
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I lovvvvee this! This has been my favorite syrup recipe by far! Thank you for sharing Jamie!
Colette,
So happy you are enjoying it! Thanks for letting me know!
All my best to you and your cute family, 🙂
~Jamie
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!
Can this be canned?
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 ?
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!
Could this be made with cream Instead of evaporated milk? I am ok with cream but can not drink milk, thanks
Mom made this syrup to serve with biscuits on Saturday morning. Brings back wonderful memories.
I have never had this sauce but you can bet that I am certainly going to have it in the near future!
I put this on Cranberry Christmas Cale. So delicious!!
[…] 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 […]
made for French toast it was very tasty. easy to make . love it easy weekend breakfast treat. ? ?