Compound Butter Base Recipe

Six compound butter jars with handwritten clothespin labels showing all six flavors including whipped honey butter, chocolate butter, strawberry butter, roasted garlic butter, garlic herb butter, and jalapeno honey butter arranged on a round marble and wood board with a sliced baguette on a rectangular board in the background on a rustic wooden table.

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Compound Butter Base Recipe

This is the recipe for all six compound butter recipes. Start here and follow the individual recipe links for each specific flavor and its exact tested quantities.

Prep Time5

Total Time5

Course: Condiment

Cuisine: American

Servings: tablespoons

Calories: 102kcal

Author: Dannyelle Nicolle-Ramjist

Ingredients

1 cup salted butter room temperature
Mix-ins of your choice (see individual recipe posts for exact tested quantities)

Instructions

Place room temperature butter in the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer. Whip on medium high speed for 2 to 3 minutes until very light, pale, and fluffy.
1 cup salted butter
Add your chosen mix-ins and mix until fully combined and evenly distributed. See individual recipe posts for specific techniques and timing for each flavor.
Mix-ins of your choice
Transfer to an airtight container or roll into a log in parchment paper twisting the ends to seal. Store in the refrigerator. Remove 30 minutes before serving to soften to a spreadable consistency.

Notes

If using unsalted butter add some fine sea salt in Step 1.
Storage times vary by recipe. Butters made with fresh garlic, herbs, or fruit keep up to one week in the refrigerator. Butters with no fresh additions keep up to one month. All freeze well for up to three months wrapped in parchment.

Nutrition