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A classic Southern condiment, this sweet and earthy compound butter is a delight. Creamy unsalted butter is whipped with rich sorghum syrup, a hint of cinnamon, and a pinch of salt until light and fluffy. Perfect for slathering on warm biscuits, cornbread, or pancakes, it's ready in just 5 minutes.
Combine Ingredients
Whip Until Fluffy
Serve or Store
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A classic Southern condiment, this sweet and earthy compound butter is a delight. Creamy unsalted butter is whipped with rich sorghum syrup, a hint of cinnamon, and a pinch of salt until light and fluffy. Perfect for slathering on warm biscuits, cornbread, or pancakes, it's ready in just 5 minutes.
This southern recipe takes 5 minutes to prepare and yields 10 servings. At 187.03 calories per serving with 0.24g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or side.
Add a pinch (1/8 tsp) of ground nutmeg and a pinch of ground cloves along with the cinnamon for a warmer spice profile.
For an adult twist, whip in 1-2 teaspoons of your favorite bourbon during the last 30 seconds of mixing.
Fold in 1/4 cup of finely chopped toasted pecans or walnuts after whipping for a delightful crunch.
Add 1 teaspoon of fresh orange zest for a bright, citrusy note that complements the earthy sorghum.
Sorghum syrup, a key ingredient, contains essential minerals such as magnesium, potassium, and iron, which contribute to overall health and bodily functions.
Both sorghum syrup and cinnamon are sources of antioxidants. These compounds help protect the body's cells from damage caused by free radicals.
One serving of sorghum butter (approximately 2 tablespoons) contains around 185-200 calories, primarily from fat and sugar.
Sorghum butter is an indulgent treat. While sorghum itself contains some minerals and antioxidants, the main ingredients are butter and syrup, making it high in saturated fat and sugar. It should be enjoyed in moderation as part of a balanced diet.
Sorghum syrup is a natural sweetener made from the juice of the sorghum plant's stalk. It has a unique, slightly earthy and robust flavor that is less sweet than molasses and distinct from maple syrup. It's a traditional sweetener in the American South.
Yes, you can use salted butter. If you do, simply omit the 1/4 teaspoon of fine sea salt called for in the recipe.
Stored in an airtight container in the refrigerator, sorghum butter will last for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.
Lumpiness is almost always caused by the butter being too cold when you started whipping. Ensure your butter is fully softened to room temperature before you begin for a perfectly smooth and creamy texture.