Sweet Compound Butters

By cwyorkiex3

Sweet butters are delicious on breakfast foods: toast, bagels, muffins, pancakes, waffles et al. They also are delicious on crackers or biscuits for snacks or tea.

Ingredients

• BRANDY BUTTER:
• 1/2 cup butter
• 1/4 cup superfine sugar
• 3 tablespoons brandy
• 1/2 teaspoon vanilla extract
• CHOCOLATE BUTTER:
• 1/2 cup unsalted butter
• 1 ounce unsweetened chocolate, melted and cooled
• 1/8 teaspoon salt
• 2 teaspoons vanilla
• 1 cup confectioners sugar, sifted after measuring*
• 2 tablespoons nuts, chopped (optional)
• CINNAMON BUTTER:
• 1/2 cup butter
• 1 cup honey (substitute superfine sugar if you don’t like honey)
• 1 tablespoon cinnamon (you can add more to taste)
• CRANBERRY BUTTER:
• 1 cup butter
• 1/3 cup cranberries, fresh or frozen
• 1/4 cup maple syrup
• 1 tablespoon orange zest (optional)
• GINGER ORANGE BUTTER:
• 1/2 cup butter
• 1/2 cup orange marmalade, melted over low heat
• 1 tablespoon balsamic vinegar
• 1 tablespoon crystallized ginger, finely chopped
• HONEY BUTTER:
• 1 cup butter
• 1/4 cup honey
• 1/4 cup confectioners sugar
• HONEY VANILLA BUTTER:
• 1/2 cup butter
• 1/2 cup honey
• 1/2 cup whipping cream
• 1 teaspoon vanilla
• MAPLE BUTTER:
• 1 cup butter
• 1/2 cup maple syrup
• MINT BUTTER:
• 1/2 cup butter
• 1 tablespoon confectioners sugar
• 2 tablespoons fresh mint, chopped or 1/2 teaspoon peppermint extract
• ORANGE BUTTER:
• 1/2 cup butter
• 1 tablespoon orange juice
• 1 teaspoon orange peel, grated
• PECAN BUTTER:
• 1 cup butter
• 1/4 cup brown sugar, packed
• 1/2 cup pecans, finely chopped
• STRAWBERRY BUTTER:
• 1/2 cup butter
• 1/2 cup strawberries, puréed or 2 tablespoons of strawberry preserves
• 1 tablespoon confectioners sugar
• 1 teaspoon orange peel, grated or 1 teaspoon fresh lime juice

Details

Adapted from thenibble.com

Preparation

Step 1

The recipe for all flavored butters is the same.

Soften unsalted butter to room temperature and blend in the flavor ingredients with an electric mixer, beating at medium speed until completely blended (1 to 2 minutes). Use only fresh herbs and lemon or lime juice.

Let the butter stand for an hour in a cool place, covered, so the flavors can develop; then refrigerate to harden.

Before refrigerating, you can roll the butter into logs with wax paper; press it into molds to create stars or other shapes; create balls with butter paddles; or simply press it into ramekins for serving. Butter can be made several days in advance of use; or it can be frozen for up to three weeks.

Wrap it very tightly before refrigerating or freezing, in double layers of plastic wrap and freezer bags, since butter absorbs other flavors and odors like a sponge.

NOTES:
Brandy Butter: First cream the butter until light and fluffy; then beat in the sugar a little at a time. When the mixture is very white and frothy, beat in the brandy and vanilla.

Cranberry Butter: Great for pancakes and waffles.

Honey Vanilla Butter: First cream the butter with the honey. Slowly add the whipping cream, beating constantly until the mixture is fluffy. Then add the vanilla.

Strawberry Butter: We prefer this butter less sweet, but more sugar can be added based on personal preference and the amount of sweetness in the strawberries or preserves.