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6 different compound butters sitting in brown parchment paper

How To Make Compound Butter + My Favorite Compound Butter Recipes

  • Author: Whip & Wander
  • 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


How to make Compound Butter + my favorite Compound Butter recipes to bring as a sweet and easy hostess gift during the holidays.



Lemon Dill Horseradish

  • 8 tbsp (1 stick) unsalted butter
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh horseradish paste
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Cranberry Poblano

  • 8 tbsp (1 stick) unsalted butter
  • 1/4 cup fresh cranberries, chopped and quickly sauteed until softened, then cooled
  • 1/4 cup poblano pepper, chopped and quickly sauteed with the poblano until softened, then cooled
  • 1 tsp sea salt
  • 1/4 tsp orange zest
  • pinch ground cinnamon

Lemon Chive

  • 8 tbsp (1 stick) unsalted butter
  • 2 tbsp fresh chived, chopped
  • 1 1/2 tsp lemon zest
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper


  • 8 tbsp (1 stick) unsalted butter
  • 1 tbsp coconut sugar
  • 2 tsp whisky (Bourbon or Scotch both work really well)
  • 1/4 tsp orange zest
  • 1/4 tsp sea salt

Honey Lavender

  • 8 tbsp (1 stick) unsalted butter
  • 2 tbsp honey
  • 3/4 tsp dried culinary lavender
  • 1/4 tsp sea salt

Honey Orange

  • 8 tbsp (1 stick) unsalted butter
  • 2 tbsp fresh orange zest
  • 1 tsp fresh orange juice
  • 2 tbsp honey
  • 1/4 tsp sea salt


These instructions work for one stick of Compound Butter or larger batches:

  1. 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.
  2. In a prep bowl or mixing bowl, whip butter with a fork (or for larger batches a whisk) until smooth and fluffy.
  3. Add preferred mix-ins and combine until well-dispersed.
  4. 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.
  5. Refrigerate until firm. Depending on the size of your butter log or shape, this may take anywhere from 30 minutes to 2 hours.


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.


  • Serving Size: 1 tbsp of unsalted butter (with no mix-ins)
  • Calories: 100
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Cholesterol: 30 mg

Keywords: Compound Butter