Sweet Compound Butters Recipe 455
PUMPKIN SPICE COMPOUND BUTTER
This pumpkin spice compound butter is speckled with pumpkin pie spice! It's slightly sweet and tastes like a slice of pumpkin pie!
Provided by Miranda Couse
Categories Condiment
Time 3m
Number Of Ingredients 3
Steps:
- In a small bowl, add in the butter, pumpkin pie spice, and powdered sugar. Stir with a spatula until combined.
- Add into a small jar.
Nutrition Facts : Calories 103 kcal, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 101 mg, ServingSize 1 serving
COMPOUND BUTTER
Steps:
- Chop the butter into uniform chunks using the dough scraper.
- Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
- Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.
SWEET COMPOUND BUTTERS RECIPE - (4.5/5)
Provided by cwyorkiex3
Number Of Ingredients 55
Steps:
- 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.
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