recipe: compound butter three ways

One of my favorite things about springtime is the fun gatherings with family and friends. Usually for Easter there is a lot of indulging in carbs and sugars. {And I mean a lot!} I always love having warm rolls with flavored butters. It’s so much fun to add different things to butters; there are the sweet ones and then the savory ones. I made a honey vanilla cinnamon butter, a strawberry butter, and an herb butter. All three are delicious! I particularly love the sweet butters for breakfast and the herb one for dinner. The herb butter would also be amazing with scrambled eggs, though, or on a grilled hamburger bun! I’m excited to enjoy these this weekend!

Honey Vanilla Cinnamon Butter

1 stick butter, softened

2 tablespoons honey

1/2 teaspoon cinnamon

1/4 teaspoon vanilla extract

Herb Butter

1 stick butter, softened

1/2 teaspoon sea salt

1/2 teaspoon ground fresh black pepper

2 teaspoons coarsely chopped fresh thyme

2 teaspoons coarsely chopped fresh dill

2 teaspoon coarsely chopped fresh basil

2 teaspoons chopped chives

Strawberry Butter

1 stick butter, softened

5/6 strawberries finely chopped

1/2 teaspoon confection sugar

DIRECTIONS

Place softened butter in a bowl. You can cut into pieces if you like too. Add additions and fold and mix with a spatula until evenly incorporated. Transfer to ramekin  cover with plastic wrap and refrigerate for at least 2 hours, until ready to use. Alternatively, you can transfer butter to plastic wrap and wrap into a log shape. 

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The fun thing with compound butter is that there are so many different varieties to make. I made this herb butter because of what I had in the fridge, but it would also be amazing with rosemary or sage!