This post may contain affiliate links. Please read our disclosure policy.
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. 🙂
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.
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!