Sweet Compound Butters – Yum!

Updating some older posts recently I realised that when writing about making flavoured butters I had forgotten to mention sweet compound butters. I remember that I started adding a section on these but had so many savoury ideas I decided a new post on the subject was the way to go so, rather belatedly (to say the least!), here it is.

2 Preliminary Points …

1.  It is best to use unsalted butter for these.
2.  When I say “soft butter” I mean room temperature not melting, greasy, oily butter.

Sweet Compound Butters

Brown Sugar Butter

This is simply …

110g/4oz soft butter
2 tablespoons soft light brown sugar

It is very good but can be made even better with a goodly pinch of ground cinnamon or a few drips of vanilla essence. Or here’s an easy, but delicious, variation.

Coffee Butter

Crushed Berry Butters

Strawberries, raspberries, blueberries or blackberries are best for this.

50g/2oz fresh berries at room temperature
1 tablespoon icing sugar
110g/4oz soft butter

~   Crush the berries.
~   Stir in the icing sugar.
~   EITHER mash the fruit and sugar together OR, whip the butter with a hand mixer till it is light and fluffy and then gently whisk in the strawberries.

Alternatively try using some well drained Rumpot/Rumtopf instead of the fresh fruit.

If fresh berries aren’t available try …

Sweet Compound Butters made with Preserves

110g/4oz soft butter
2 tablespoon jam or marmalade

Work or whisk these two together – that’s it! Here’s some ideas …

~ Strawberry jam, as it is or with a drop of vanilla or, if you are bold a sprinkling of black pepper which goes surprisingly well with strawberries.
~ Orange marmalade with either a pinch of ground ginger or maybe some finely chopped crystallised ginger.
~ Lime marmalade with a spoonful of toasted coconut, or maybe a dash of rum!
~ Cranberry sauce plus the finely grated zest of an orange. Good in chicken or turkey sandwiches!

Use orange, lemon or limes for these butters, grapefruit don’t taste strong enough.

110g/4oz soft butter
1 tablespoon citrus juice
1 teaspoon citrus zest, grated

~ Mash or whisk together, obviously!

Vanilla Butter

If you use vanilla paste the butter will be attractively flecked with vanilla seeds.

110g/4oz soft butter
1 tablespoon icing sugar – sifted
1 teaspoon vanilla extract OR ½ teaspoon vanilla paste

~   Same as usual! Mix or whisk together.

Chocolate Butter

110g/4oz soft butter
40g dark chocolate
2 teaspoons of sugar – I prefer soft light brown sugar for this

~   Melt the chocolate – If you are not sure how see here – and allow to cool to room temperature.
~   Mix or whisk the ingredients together as usual.

Get this one out the fridge well in advance of using, it get quite firm when chilled.

Chocolate Butter Options and a good idea!

You could add a little vanilla or a nip of brandy or rum or coffee liqueur or here’s a great idea – use one of the deliciously flavoured dark chocolates by Lindt Excellence (or others) and make Chocolate Chilli Butter, Chocolate Orange Butter, Chocolate Raspberry Butter, Chocolate Honeycombe Butter or something else delicious!

Salted Caramel Butter

Gorgeous! See here for some useful tips when making caramel.

50g/2oz granulated or caster sugar
3 tbsp of water
60ml/2 fl oz double cream
110g/4oz soft butter
pinch sea salt
drip of vanilla extract

~   Set the cream immediately beside the stove.
~   In a small pan melt together the sugar and water, bring to a boil and cook to a rich caramel colour.
~   Immediately pour in the cream and stir with a wooden spoon till the caramel, which will have hardened, has melted back into the cream.
~   Allow to cool.
~   Mash or whisk in the butter together with the salt and vanilla.

Brandy Butter

This is traditionally served with Christmas pudding but I am sure you can think of lots more ways to use it.  I can!

110g/4oz soft butter
110g/4oz soft light brown sugar
2 tablespoons brandy
1 teaspoon finely grated orange zest OR ¼ teaspoon vanilla extract OR
¼ teaspoon ground cinnamon – all optional

~   Whisk the butter a little on its own, just to get it started, then whisk in the sugar until well combined.
~   Gradually whisk in the brandy, just a little at a time, if you add too much at once the mixture will curdle.
~   Whisk in the orange zest or vanilla extract or the cinnamon. A mixture of cinnamon and orange will work well, cinnamon and vanilla is OK but all three is a bit much!
~   Decant into a pretty dish that will look good on the dinner table.
~   Cover and keep in the fridge till needed.
~   To serve take out the fridge in time for it to soften a little before serving.

Lots of Savoury Compound Butter recipes here

Storing Compound Butters

~   Spread a square of clingfilm (saran wrap) onto the counter.
~   Scrape the soft and tasty butter into a sausage about 3cm from and parallel to one edge.
~   Lift that edge and use the film to roll and shape the butter into a cylinder.
~   When satisfied roll the butter in the rest of the clingfilm and twist the ends to secure.
~   Chill for up to five days or freeze until needed.
~   Use a hot knife to slice cold or frozen butters.

Remember to get your compound butter out the fridge or freezer in time to warm up if you want to spread it.

Ways to Use Sweet Compound Butters

~   spread on toast of course!
~   or scones, muffins, crumpets, etc.
~   melt over pancakes and waffles
~   toss with popcorn
~ brush onto warm freshly baked cakes which will absorb the butter and become moist and
deliciouser.

Oh yes! On croissants too – this is my breakfast this morning with salted caramel butter. Jealous?