Viral Dr Pepper Butter

How to Make Viral Dr Pepper Butter

1. 1

   Step 1: Soften and beat the butter

   Leave the unsalted butter at room temperature until soft (about 20–30 minutes) or microwave briefly in 5-second bursts until pliable but not melted. Transfer to a bowl and beat with a fork or electric mixer until smooth and slightly airy, about 1–2 minutes.

   For this step

   • 1 cupunsalted butter, softened
   
2. 2

   Step 2: Reduce Dr Pepper to a syrup

   Combine Dr Pepper, brown sugar, and bourbon (if using) in a small saucepan and bring to a gentle boil over medium heat. Reduce to a simmer and cook, stirring occasionally, until the liquid is syrupy and has reduced to about 3–4 tablespoons (8–12 minutes); it should coat the back of a spoon. Remove from heat and let the syrup cool until warm or room temperature so it won't melt the butter.

   For this step

   • 1/2 cupDr Pepper (regular)
   • 2 tbsplight brown sugar, packed
   • 1 tbspbourbon (optional, for depth)
   
3. 3

   Step 3: Fold flavors into the butter

   Stir the cooled Dr Pepper syrup into the softened butter along with the vanilla, salt, and ground cinnamon. Use a spatula or mixer on low to fold until thoroughly combined and glossy, tasting and adjusting salt or cinnamon as desired.

   For this step

   • 1 tspvanilla extract
   • 1/2 tspfine sea salt
   • a pinchground cinnamon
   
4. 4

   Step 4: Shape and chill

   Spoon the compound butter onto a piece of parchment or plastic wrap and form into a tight log about 1½–2 inches in diameter, or transfer to a small jar. Wrap tightly and chill in the refrigerator until firm, at least 1 hour (or freeze for 15–20 minutes to speed up firming).
   
5. 5

   Step 5: Serve and store

   Slice into rounds as needed and serve on warm biscuits, pancakes, toast, grilled pork, or roasted fruit. This recipe yields about 8 tablespoon-sized servings; store refrigerated up to 2 weeks or freeze up to 3 months.
   

1. Leave the unsalted butter at room temperature until soft (about 20–30 minutes) or microwave briefly in 5-second bursts until pliable but not melted. Transfer to a bowl and beat with a fork or electric mixer until smooth and slightly airy, about 1–2 minutes.
2. Combine Dr Pepper, brown sugar, and bourbon (if using) in a small saucepan and bring to a gentle boil over medium heat. Reduce to a simmer and cook, stirring occasionally, until the liquid is syrupy and has reduced to about 3–4 tablespoons (8–12 minutes); it should coat the back of a spoon. Remove from heat and let the syrup cool until warm or room temperature so it won't melt the butter.
3. Stir the cooled Dr Pepper syrup into the softened butter along with the vanilla, salt, and ground cinnamon. Use a spatula or mixer on low to fold until thoroughly combined and glossy, tasting and adjusting salt or cinnamon as desired.
4. Spoon the compound butter onto a piece of parchment or plastic wrap and form into a tight log about 1½–2 inches in diameter, or transfer to a small jar. Wrap tightly and chill in the refrigerator until firm, at least 1 hour (or freeze for 15–20 minutes to speed up firming).
5. Slice into rounds as needed and serve on warm biscuits, pancakes, toast, grilled pork, or roasted fruit. This recipe yields about 8 tablespoon-sized servings; store refrigerated up to 2 weeks or freeze up to 3 months.