Sweet Compound Butters
Make three types of sweet compound butter flavors including cranberry orange, vanilla pecan, and whipped honey butter. These flavored butters are perfect layered on top of warmed rolls.
Servings: 8 servings (for each type of butter)
Calories:
Equipment
- large bowl
- electric hand-held or stand mixer fitted with a paddle attachment
Ingredients
Cranberry Orange Honey Butter
- ½ cup unsalted butter softened to room temperature
- ¼ cup plus more for garnish dried cranberries finely chopped
- ¼ cup plus more for garnish honey
- 1 teaspoon orange peel
- ¼ teaspoon fine sea salt
Vanilla Pecan Butter
- ½ cup unsalted butter softened to room temperature
- ¼ cup plus more for garnish pecans finely chopped in a food processor
- 2 tablespoons confectioners' sugar
- ½ tablespoon vanilla extract
- ¼ teaspoon fine sea salt
Whipped Honey Butter
- ½ cup unsalted butter softened to room temperature
- ¼ cup plus more for garnish honey
- ¼ teaspoon fine sea salt
- Maldon flakey sea salt for garnish (optional)
Instructions
For Cranberry Orange Honey Butter
- In a large bowl, using an electric hand-held or stand mixer fitted with a paddle attachment, beat butter, dried cranberries, honey, orange peel, and fine sea salt on medium high speed until light and fluffy. Transfer to a serving bowl. Optionally, add additional cranberries and honey for garnish.
For Vanilla Pecan Butter
- In a large bowl, using an electric hand-held or stand mixer fitted with a paddle attachment, beat butter, chopped pecans, confectioners' sugar, vanilla extract, and fine sea salt on medium high speed until light and fluffy. Transfer to a serving bowl. Optionally, add additional pecans for garnish.
For Whipped Honey Butter
- In a large bowl, using an electric hand-held or stand mixer fitted with a paddle attachment, beat butter, honey, and fine sea salt on medium high speed until light and fluffy. Transfer to a serving bowl. Optionally, add additional honey and flakey sea salt for garnish.
Notes
Storage: Store leftover butter in an airtight container in the fridge for 7–14 days. You may need to re-whip the butter after it's sat for an extended period of time.
Don't microwave the compound butter if it's been sitting in the fridge and you want to quickly soften it. The butter could separate if it's microwaved. Instead, if you need the butter to be a spreadable consistency, leave it on the counter until it reaches room temperature.
