Homemade Butter with Additives: 5 Recipes

Votes: 16

Time: 15 min.
Complexity: easily

Homemade butter with additives 5 recipes - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Classic butter

Heavy cream (33% fat)

Pumpkin seed butter

1/4 cup canned pumpkin puree
120 g soft butter
1/4 tsp. orange zest
1/2 teaspoon sugar
1/2 teaspoon pumpkin pie spice

Cranberry Spiced Butter

1/2 cup cranberries
1 tbsp. water
1/4 cup sugar
Zest of 1 lemon, cut into strips
1 cinnamon stick
1 clove bud
120 g soft butter

Bourbon Raisin Butter

1/2 cup raisins
1 tbsp bourbon
120 g soft butter
1 tbsp. l. chopped chives

Brown Butter with Sage

120 g butter
1/4 cup finely chopped sage
120 g soft butter

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cream, pumpkin puree, Orange zest, cranberry, lemon zest, cinnamon, carnation, raisin, raisins, bourbon, chives, green onions, sage, pumpkin pie spice

Cooking the dish according to the recipe:

Classic butter

Beat the heavy cream (33% fat) in a food processor on high speed until thick, whipped cream forms after about 3 minutes. Continue beating for about 6 minutes until lumps of butter begin to form and liquid begins to separate. Drain the liquid and wrap the butter in cheesecloth, then squeeze out any excess liquid.

Place the butter on parchment paper and form into briquettes. Place in the freezer and chill, then cut into pieces.
Pumpkin seed butter

In a bowl, combine 1/4 cup canned pumpkin puree, 120 g soft butter, 1/4 teaspoon orange zest, 1/2 teaspoon sugar and pumpkin pie spices, a pinch of salt. Mix thoroughly, mashing with a fork, until smooth.

Cranberry Spiced Butter

In a saucepan, combine 1/2 cup cranberries, 1 tablespoon water, 1/4 cup sugar, the zest of 1 lemon, cut into strips, and 1 straw. cinnamon Bring to a boil and simmer for 6-8 minutes. Remove the zest, cinnamon stick, and cloves, and let cool. In a food processor, puree the cranberries with 120g of softened butter and a pinch of salt.
Bourbon Raisin Butter

In a microwave-safe bowl, combine 1/2 cup raisins with 1 tablespoon bourbon, cover and microwave for 45 seconds, cool. Combine the raisins in a food processor with 120 g of softened butter, 1 tablespoon of chopped chives and a pinch of salt.
Brown Butter with Sage

Melt 120g of butter in a frying pan over medium heat until golden brown. Add 1/4 cup finely chopped sage and sauté for 30 seconds, then cool to room temperature. Stir the brown butter with 120g of softened butter and a pinch of salt, then cool.