Everyone Loves My Fancy, Flavored Butter & It's Actually SO Easy To Make
Want to raise your hosting game? Whip up a batch of fancy flavored butter. While many might assume that flavored—or “compound”—butters are only for fancy restaurants, they’re actually very simple to make at home, and they’ll make you look like a rockstar host. Whether you’re looking for a fun sweet topping to slather on those muffins at your mother's day brunch or a whipped savory spread to accompany that holiday bread basket, these simple steps will take you to buttery perfection.
Choose A Butter You Love
It might seem obvious, but the first step to creating your ultimate flavored butter is to start with a butter you love. Sure, you’re about to fold in other flavors, but they’re not going to completely mask a butter you didn’t like to begin with. I love a European-style butter here, since its higher fat content ensures an extra creamy texture. As far as brands go, my personal preferences are well documented, but feel free to use whatever butter you love best. Your kitchen, your call.
Bring It To Room Temperature—And Beat It Real Good
Before adding any flavors, it’s important to bring the butter to room temperature and beat it until it’s completely smooth and lump-free. I recommend using a hand mixer for this, unless you’re making a big batch (like two pounds, which is a LOT), in which case you might opt for a stand mixer. The butter should be soft and creamy, but not melty in any way: if the fat separates from the water, the texture of the finished butter won’t be right. Also, it’s smart to stop mixing every few minutes to scrape down the sides and make sure there are no lumps lurking: no one wants lumps in their flavored butter.
Choose Flavors that Pack A Punch
Since butter is, well, fatty, it’s important to add strong flavors to cut through the richness and make their presence known. Opt for fresh, vibrant ingredients, such as finely chopped fresh herbs, garlic, or citrus zest, or punchy pantry flavor bombs like capers, chopped sundried tomatoes, or even Thai curry pastes.
Beware of adding ingredients with too much water content, which can water down the flavor and make the butter too loose in texture. If you want a flavor that comes in liquid form, like red wine, consider concentrating its flavor by reducing the wine down in a pot on the stove. My general rule of thumb is to add no more than 2 tablespoons of liquid for every 4 oz (1 stick) of butter.
Always Include Salt
Whatever flavors you’re using, salt will make them pop. Even if you’re already using salted butter, consider adding a little more just for good measure. When in doubt, taste the flavored butter (yes, you can do that!) and add more to taste. This is a great place for flaky salt, if you have it: those crunchy crystals will add great pops of texture that will enhance any butter, whether it’s sweet or savory.
Whip It Up Or Chill It Down
Once the butter is seasoned to perfection, you have options. The first is the simplest: continue to beat that butter on high until it’s perfectly whipped, then dollop it into a bowl, and serve it immediately. It will be gorgeously light, soft, and spreadable; this is an especially great move for sweet butters that you want to slather over pancakes or waffles or herby garlic butters that you might use on dinner rolls.
The second option is to form the butter into a log, wrap it in plastic wrap, and refrigerate it until it’s firm. Then you can slice little pats of butter off of the log to serve. This requires a little thinking ahead, but also means it’s a great make-ahead option if you’re hosting a big party and want to prep. And let’s be honest: if you’re a superstar host, you know that prepping ahead is key.
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