Step 1

Place softened, unsalted butter in a large mixing bowl.

Step 2

In a separate bowl, blend together the cane syrup and vanilla extract.

Step 3

Whisk the tapioca starch into the butter until completely incorporated.

Step 4

While whisking the butter, slowly add the cane syrup mixture until all syrup is incorporated into the butter.

Step 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.

Step 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.

Step 7

Leave the rolled butter on a flat surface in your freezer for 24 hours.

Step 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.

Step 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.