Description

This creamy vanilla butter syrup recipe is the perfect sweet topping for pancakes, waffles, and other breakfast favorites. Made with simple ingredients like sugar, heavy cream, butter, and vanilla extract, it delivers a rich, smooth, and luscious flavor that enhances every bite. The syrup is easy to prepare on the stovetop and can be customized with lower-sugar or lighter cream options.

Ingredients

Scale

Vanilla Butter Syrup Ingredients

1 cup sugar (can use monk fruit sweetener for a lower-sugar option)
1 cup heavy cream (or substitute with table cream for a lighter version)
1/2 cup salted butter (can use unsalted butter and adjust salt to taste)
2 teaspoons vanilla extract (or swap for almond or maple extract)
1/4 teaspoon baking soda

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Instructions

Combine Ingredients: In a heavy-bottom saucepan, add sugar, heavy cream, salted butter, and vanilla extract. Place the pan over medium heat and stir until the mixture is smooth and fully combined.
Heat to Bubble: Allow the mixture to come to a gentle bubble, then reduce the heat to maintain a simmer.
Simmer and Thicken: Stir continuously while simmering for about 5 to 10 minutes until the syrup thickens and coats the back of a spoon.
Check Thickness: Make sure the syrup has the right consistency by checking if it coats a spoon well. This confirming step usually takes 5 to 10 minutes of simmering.
Add Baking Soda: Stir in the baking soda before removing the pan from heat. Continue stirring for an additional minute until the baking soda is fully incorporated and the syrup becomes slightly foamy.
Cool and Store: Remove the syrup from the heat and let it cool. Once cooled, transfer it to an airtight container for storage or pour directly onto pancakes.

Notes

You can substitute sugar with monk fruit sweetener for a lower-sugar version suitable for diabetics.
Using unsalted butter requires adjusting the salt to taste.
The baking soda addition creates a light foaming effect and helps balance acidity.
Store the syrup in an airtight container in the refrigerator for up to two weeks.
Reheat gently before serving for optimal texture.