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Whipped Sorghum Butter

This Whipped Sorghum Butter is a creamy, Southern-inspired spread made with rich European butter, pure sorghum syrup, and a touch of vanilla. Inspired by The Dabney in Washington D.C., it’s perfect on cornbread, biscuits, pancakes, or fresh bread.
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Prep Time:10 minutes
Total Time:10 minutes
Servings: 2 Cups

Ingredients

  • 4 sticks unsalted butter softened
  • 5 tablespoons pure sorghum syrup
  • 1 teaspoon vanilla bean paste or extract
  • Pinch of sea salt
  • Optional ½ teaspoon cinnamon for a cozy touch
  • Optional Sprinkle of The Dabney's blend of spices: black Pepper, aleppo Pepper & fennel pollen

Instructions

  • Let the butter come to room temperature, it should be very soft but not melted.
  • In a stand mixer with the whisk attachment or with a hand mixer, beat the butter on medium-high speed until light and fluffy, about 3–4 minutes.
  • Drizzle in the sorghum syrup, vanilla, and sea salt (plus cinnamon if using). Beat again until fully combined and airy.
  • Spoon into a jar or small crock. Serve at room temperature or chill for later, it will firm up beautifully.