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Export 3 ingredients for grocery delivery
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.
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