Compound Butter: Butter's fancier, more sophisticated friend
There are few things more delicious than rich, creamy butter. It makes everything from mashed potatoes to steak taste better, is a much-loved morning staple on top of a hot stack of pancakes, and a healthy smear of butter on warm bread straight from the oven is definitely one of the most delicious things you could ever eat.
You can think of Compound Butter as butter's fancier, more sophisticated friend. Just like classic butter, Compound Butter pairs equally well with savory dishes like meat and vegetables as it does with baked goods and breakfast dishes. It's also one of my favorite things to bring as a sweet hostess gift during the holidays.
In addition to a simple how-to for making Compound Butter, I've included some of my favorite recipes to get you started. Use these as a jumping-off point to inspire your own signature flavor combinations, and make sure to check back from time to time as I add more to the list.
What is compound butter, exactly?
Compound butter is simply softened butter that has been whipped with various sweet or savory ingredients. Often these include fresh or dried herbs, spices, fruit, and veggies but can also include syrups, honey, wine, and spirits.
Generally, Compound Butter is rolled into log shapes, refrigerated until firm, and then sliced into medallions to be served. However, it is also common to see Compound Butter formed into fancy shapes with the use of hard or silicone molds. You can also serve it at room temperature so it's creamy and spreadable if you prefer.
How to make Compound Butter
- Allow butter to come to room temperature. It should be soft enough that you can easily put a deep dent in it when you push down on it with your fingertip, but not melted.
- In a prep bowl or mixing bowl, whip butter with a fork (or for larger batches a whisk) until smooth and fluffy.
- Add preferred mix-ins and combine until well-dispersed.
- Using a spatula, transfer seasoned butter to a square of parchment paper. Shape and roll into a log with a spatula then fold the parchment paper over the top of the log and roll into a tube. Fold the ends of the parchment paper over to close then secure with kitchen twine, a rubber band, or tape. Alternatively, you may spoon the butter mixture into hard or silicone molds for individual shapes.
- Refrigerate until firm. Depending on the size of your butter log or shape, this may take anywhere from 30 minutes to 2 hours.
How to serve Compound Butter
There are endless ways to serve Compound Butter. Here are some of my favorite ways to use it:
- With seafood - On top of roasted fish or sauteed in with shrimp
- Grilled meat - On top of steak, chicken, or pork
- On top of grilled or roasted vegetables or potatoes
- On top of mashed potatoes or mashed cauliflower
- Served with ears of grilled or boiled corn
- Used as a flavorful base for pasta sauce
- On top of pancakes or waffles
- On top of oatmeal, Scottish porridge, or other hot cereals
- Smeared on top of biscuits (like these Grain-Free Biscuits), scones, muffins, warm rolls, or cornbread (like this Brown Butter Buttermilk Skillet Cornbread)
- Smeared on top of fancy brunch toast and layered with sweet or savory toppings such as smoked salmon and avocado or fresh berries and bananas.
How long does Compound Butter last?
It depends entirely on the ingredients you use in each batch. Compound butter made with:
- Pure maple syrup or honey - should keep in the refrigerator for several weeks.
- Dried herbs and spices - should keep in the refrigerator for about 8-10 days.
- Fresh herbs, fruit, and vegetables - should keep in the refrigerator for about 4-5 days.
- Fresh roasted garlic - should keep in the refrigerator for up to 2 days maximum.
When frozen, most Compound Butter should keep for up to 2 months when sealed in an airtight container.
What tools do I need to make this recipe?
- A prep bowl or mixing bowl
- A fork (or whisk for larger batches)
- A spatula
- Parchment paper or silicone molds
- Kitchen twine, rubber bands, or tape to secure (if using parchment paper)
You may also need these tools, depending on what mix-ins you choose to use:
- A cutting board
- A chef's knife
- Measuring cups and measuring spoons
- A small saucepan
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
A note for special diets
Compound Butter is friendly for many diets, and depending on the ingredients you choose to add to the butter, it can fit grain-free, gluten-free, Keto, and Low-FODMAP diets.
If you'd like to make versions friendly for Paleo or Whole30 diets, you'll want to swap the butter out for ghee or coconut oil.
Print
How To Make Compound Butter + My Favorite Compound Butter Recipes
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 stick of butter 1x
- Category: Breads, Butters, and Jams
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
How to make Compound Butter + my favorite Compound Butter recipes to bring as a sweet and easy hostess gift during the holidays.
Ingredients
Lemon Dill Horseradish
- 8 tbsp (1 stick) unsalted butter
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh horseradish paste
- 1 tsp sea salt
- ½ tsp cracked black pepper
Cranberry Poblano
- 8 tbsp (1 stick) unsalted butter
- ¼ cup fresh cranberries, chopped and quickly sauteed until softened, then cooled
- ¼ cup poblano pepper, chopped and quickly sauteed with the poblano until softened, then cooled
- 1 tsp sea salt
- ¼ tsp orange zest
- pinch ground cinnamon
Lemon Chive
- 8 tbsp (1 stick) unsalted butter
- 2 tbsp fresh chived, chopped
- 1 ½ tsp lemon zest
- 1 tsp sea salt
- ½ tsp cracked black pepper
Whisky
- 8 tbsp (1 stick) unsalted butter
- 1 tbsp coconut sugar
- 2 tsp whisky (Bourbon or Scotch both work really well)
- ¼ tsp orange zest
- ¼ tsp sea salt
Honey Lavender
Honey Orange
Instructions
These instructions work for one stick of Compound Butter or larger batches:
- Allow butter to come to room temperature. It should be soft enough that you can easily put a deep dent in it when you push down on it with your fingertip, but not melted.
- In a prep bowl or mixing bowl, whip butter with a fork (or for larger batches a whisk) until smooth and fluffy.
- Add preferred mix-ins and combine until well-dispersed.
- Using a spatula, transfer seasoned butter to a square of parchment paper. Shape and roll into a log with a spatula then fold the parchment paper over the top of the log and roll into a tube. Fold the ends of the parchment paper over to close then secure with kitchen twine, a rubber band, or tape. Alternatively, you may spoon the butter mixture into silicone molds for individual shapes.
- Refrigerate until firm. Depending on the size of your butter log or shape, this may take anywhere from 30 minutes to 2 hours.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 tablespoon of unsalted butter (with no mix-ins)
- Calories: 100
- Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 30 mg
Keywords: Compound Butter
It's been so long since I've made compound butter, and that it's crazy because I love using it on a regular basis when I DO have it.
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Love these compound butter recipes! Such a perfect DIY gift- just saved to my pinterest board for next time I want to get crafty in the kitchen with a gift!
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I can't wait to make each one of these! I think that my favorite butter will be the whiskey one. That will be the first one that I try.
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It is so amazing to know this recipe. My husband and my dad loves butter so much and I am so excited to make a different flavors of compound butter for them.
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Seriously, I have never made a compound butter, but why? You make it look so easy and I love all of the different flavor combos! Need to do this ASAP!
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I have never even thought about making this at home! Pinned to make later. Thanks for the recipes!! 🙂
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This is such a neat idea! I have never thought of mixing butter with anything, but it would be so good on baked potatoes!
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Thanks for this post! I love compound butter and the variations and info you give are just perfect. So many choices!
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I Love compound butter! though never made it before.... Want to try your honey orange and whisky! Thanks for the idea!
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So many varieties in one post, awesome. Never tried these compound butter. Looks easy and yummy.
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Love this post! There are so many variations on compound butter and so many ways to use them.
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This is really interesting. I have never made a compound butter myself. I would really love to give this a try.
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Those butters look so awesome! I've only ever made garlic/herb butter. I love all these variations.
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OMG, I love these. I don't know where to start but I want that honey orange all over some biscuits or waffles or something.
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Girl, I'm melting! lol. Seriously they all look insanely good the honey lavendar and the cranberry poblano are where I'm going to start . .but you have me so intrigued with whisky, lol
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Mmmm.... yes please. To all of them.
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Oh, I love making my own flavoured butter, such a fun project. Love all your combinations too. Have you tried miso butter? That's another good one. can't wait to try all of them.
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Thank you for these wonderful recipes! Compound butter is the best! So many possibilities!
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What a great hostess gift! I've always thought of compound butter as something for savory dishes like mashed potatoes and steaks, but I love the idea of all these sweet ones too. Definitely saving and will be making all of them!
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This looks quite simple to make and delicious!!! And I bet it makes your table look very fancy without much effort! Love it! Thank you so much for sharing!
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