recipe: compound butter three ways

March 26, 2013


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
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. 
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!

Have any of you made compound butters before? If you have any combinations you like, please share! At the rate I’m going I don’t think these will last until Sunday!