Three Compound Butter Recipes

Honey Cinnamon Butter

Last spring I hosted a bridesmaids’ brunch at our home. The food was simple. Quiche, fruit and an assortment of breads. To make it even more simple (and since a baker I am not) I picked up a few loaves of bread fresh from a local bakery.

To make up for my lack of bakery magic, I did decide to spend time on a few homemade touches that could be made ahead, one of which was compound butter. Compound Butter is quick and easy, and that’s right up my alley. I made three varieties for the brunch: honey cinnamon, fresh herb and strawberry. The honey cinnamon was by far my favorite, followed by the herb, and the strawberry.

Three Compound Butter Recipes

For the holidays, I’ll be making some compound butters to have on hand, and perhaps give for gifts. Instead of strawberry, I’m opting for a more festive and seasonal cranberry version, in addition to the herb butter, and cinnamon honey.

Compound Butter

Maybe I’ll even try to make some homemade bread from scratch for the first time.

Or not.

We’ll see.

Rolls, scones, muffins and toast are all good with a pat of yummy flavored butter but they’re not the only use for this good stuff. A little herb butter is also great on steak, fish and potatoes.

Herb Butter

And one of our favorites is toasted pound cake with some honey cinnamon butter – yum yum.

Honey Cinnamon Butter

For those of you who’ve never made compound butter, it really couldn’t be more simple. And the flavor, when using fresh ingredients, can’t be duplicated in any store bought brands. Plus you can make it ahead and it’ll keep for weeks. Or freeze it for up to a couple of months and cut off sections as needed.

Cranberry Butter

It’s so easy! Basically for each you mix the butter with the ingredients. No cooking just a little measuring and mixing. That’s all. And I promise the results are worth every bit of effort and then some.

As far as the mode of mixing goes, I’ve used a variety of electric mixers and food processors, and have also mixed compound butters by hand. It doesn’t really matter which you choose to use. The point is to incorporate the ingredients well. The recipes below all call for 1/2 lb. (2 sticks) of butter for each flavor, if you’re using more than that you’ll probably want to use a stand up mixer or split your batch mixing smaller amounts at a time. Note that with a mixer you’ll have to scrape down the beater(s) and sides a couple of times. If using a food processor, pulse a few times to keep it from balling up.

Hope you enjoy your Christmas treats and with a little compound butter on top. Enjoy!

And Merry Christmas!

Three Compound Butter Recipes
 
Simple recipes for compound butter.
Author:
Serves: Each batch makes about 1 cup.
Ingredients
For Cranberry Butter
  • ½ pound (2 sticks) salted butter, room temperature
  • ½ cup cranberry sauce
For Honey Cinnamon Butter:
  • ½ pound (2 sticks) unsalted butter, room temperature
  • 7-8 tablespoons of honey
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
For Herb Butter:*
  • ½ pound (2 sticks) salted butter, room temperature
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • ½ teaspoon sage
  • 2 cloves garlic
  • *(For the herb butter, fresh ingredients are always preferred but dried herbs will work as well. Also, make your own flavor combination. Don’t have thyme or don’t care for it? Use dill or a favorite herb. Make it your own personalized butter flavor. It’s allowed.)
Instructions
For Cranberry and Honey Cinnamon Butters:
  1. Let butter soften to room temperature.
  2. Add all ingredients to the butter and mix well until fully incorporated.
  3. Serve right away or you can cover and refrigerate for up to a week or so. If time allows, serve at room temperature.
For Herb Butter:
  1. Let butter soften to room temperature.
  2. In a small food processor blend olive oil and herbs together. If not using a food processor, chop herbs finely and beat together with olive oil.
  3. Add the olive oil/herb melange (Yes, I used my thesaurus.) to the butter and mix well until fully incorporated.
  4. That’s it. It’s ready to serve or you can cover and refrigerate for up to a couple of weeks. Serve at room temperature for easy spreading.

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Comments

  1. 1

    says

    These are such great ideas. It’s such a simple thing to do but it makes a huge difference with bread. I’m definitely bookmarking this page. Thank you! (BTW- your photos came out wonderful!)

  2. 2

    says

    Ohmigosh…I have been eyeing this honey butter at the grocery store for years, but don’t buy any since I would eat it all. I also love the flavored butters at restaurants. I never thought to make this on my own. This is the best idea I’ve seen for the holiday season!

  3. 3

    Crystal says

    Yum! Yum! I cannot wait to try these. I esp will like the honey cinnamon. Thanks for the great recipes :)

  4. 4

    says

    Lovely idea for gifts! I fondly remember honey-butter from my childhood days. And for that matter, honey-peanut butter as well!

  5. 5

    says

    Hey. I just saw this featured on Tasty Kitchen when I was there looking for another recipe. I saw your feed and thought the picture was the same. I’m making homemade rolls as we speak so now I’ll have to try this. Even though my hips are telling me otherwise…

  6. 6

    Debbie says

    If you like figs, this recipe for fig butter is wonderful. You use a jar of fig preserves from the grocery store. The recipe calls for a cup and a half of the preserves. 1/8 tsp of cinnamon, pinch of nutmeg, 1 tsp of vanilla extract and 1/4 cup of unsalted butter softened. Place half of the fig preserves and all of the other ingredients in a food processor. Puree until smooth. Add the remaining preserves and pulse 6 to 7 times, just enough to slightly break up any large pieces of fig. Store in an airtight container in the fridge.

  7. 7

    says

    Now that’s good stuff! I love compound butter. I’m diggin’ the cinnamon honey one but the cranberry sauce one sounds interesting. What to say about herb butter? It’s a no brainer! :)

    Thanks for sharing!
    ~ingrid

  8. 8

    ++MIRA++ says

    never had this stuff before.seems pretty simple to make, just not a big butter person..i know ill be stoned for that..lol..

  9. 9

    says

    honey butter tinged with cinnamon is something that i can’t keep in my fridge for two reasons–either it gets devoured within a day or i resist making it at all simply because it disappears within a day…only to reappear on my bum. :)

  10. 13

    Cinthea Martinsen says

    Also try roasted garlic, parmesan cheese, and a little fresh basil – it’s great to have on the table when serving an Italian dish as an alternative/addition to olive oil & herb dips.

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