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How to Make Homemade Flavored Butters

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Hi Bold Bakers!

One of my all time most-favorite and most-used ingredients is butter. As bakers we get used to thinking of butter as an ingredient but butter itself is an amazing blank canvas for so many flavors! This recipe and method for How to Make Homemade Flavored Butters will change the way you think about using butter as well as other simple ingredients you have in your kitchen.

My Homemade Flavored Butters recipe is brought to you by the Feed a Bee Initiative. Feed a Bee is a national effort to plant more flowers and forage for honey bees and other pollinators. This holiday season, I’m celebrating pollinators for the role they play in bringing squash, cranberries, honey, pumpkins, apples and more to our tables as we gather with friends and family! Visit to learn more and use #FeedABee to spread awareness and help feed the pollinators that help feed us. In my Flavored Butters recipes, I’ve used many lovely ingredients that are helped by bees.

Pumpkin Cinnamon Butter

First, it’s the perfect time of year for pumpkins. Whether for a holiday breakfast or lovely little dessert who wouldn’t love to spread some Pumpkin Cinnamon Butter on a slice of my Best Ever Banana Bread or warm toast. This Pumpkin Cinnamon Flavored Butter is as simple as mixing together rich butter, pumpkin puree and a dash of ground cinnamon. I love this on both sweet and savory breads, cakes and muffins.

Cranberry Orange Butter

Next up are cranberries. My Cranberry Orange Flavored Butter is gorgeous. Imagine soft butter spiked with fresh citrus flavor. You’ll definitely want to use this tangy cranberry spread on my signature Traditional Irish Scones…and lots of it! I can’t really think of an easier way to celebrate one of the seasons most-beloved flavor combinations. On top of tasting incredible, this Flavored Butter is so pretty and adds a splash of color to whatever you spread it on.

Vanilla Honey Butter

Last but not least is Honey! You won’t believe how simple it is to make your own Vanilla Honey Flavored Butter. All you have to do is combine a few ingredients to make this super thick, sweet butter. Vanilla Honey Flavored Butter adds so much depth and flavor to my Best Ever Buttermilk Biscuits or even Yogurt.

All three of these Homemade Flavored Butters are so simple yet have so much flavor. I can’t wait for you to try these recipes and experiment with making your own fun, flavored Butters.

Again, please help feed the pollinators that help feed us. Visit to learn more and use #FeedABee to spread awareness.

4.72 from 7 votes
How to Make Homemade Flavored Butters (Vanilla Honey Butter, Pumpkin Cinnamon & Cranberry Orange)

Easily make homemade butter then learn how to make Homemade Flavored Butters including Vanilla Honey, Pumpkin & Cinnamon and Cranberry Orange.

Course: Ingredient
Cuisine: American
Author: Gemma Stafford
  • Homemade Butter
  • Follow my recipe for How to Make Homemade Butter or you can use store bought butter to make the flavors below.
  • Vanilla Honey Butter
  • 1/2 cup (4oz/115g) butter
  • 1/4 cup (1oz/28g) powdered sugar
  • 1/4 cup (21/2oz/71g) honey
  • Pinch of salt
  • 1 teaspoon vanilla
  • Pumpkin Cinnamon Butter
  • 1/2 cup (4oz/115g) butter
  • 1/4 cup (1oz/28g) powdered sugar
  • 1/4 cup (21/2oz/71g)pumpkin puree
  • pinch of salt
  • 1/4 teaspoon cinnamon
  • Cranberry Orange Butter
  • 1/2 cup (4oz/115g) butter
  • 1/4 cup (1oz/28g) powdered sugar
  • 1/4 cup (21/2oz/71g) cranberry sauce
  • 2 teaspoons of orange zest
  • Pinch of salt
  1. Combine all of the ingredients for the flavored butter you're making in a bowl. You can mix by hand or you can use an electric hand mixer or food processor. Note that it blends together better if you use a food processor as sometimes it can separate when you mix by hand. If it does separate so not worry, it is still perfect to eat.
  2. Store in the fridge for up to 2 weeks. Also these butters freeze well if you roll them in parchment paper.
  3. Serve on my Buttermilk Biscuits or my traditional Irish Scones.



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gayathri aaron
gayathri aaron
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. gayathri aaron on January 21, 2019 at 1:18 am

    hi Gemma!
    i made vanilla honey butter and its heaven! this is brilliant! thanks for the recipe Gemma!

    • Gemma Stafford on January 21, 2019 at 2:32 am

      Thank you for telling us about that Gayathri, it certainly sounds divine,
      Gemma 🙂

  2. K. Darden on November 23, 2018 at 11:40 am

    This is cool my recipes for Vanilla Honey butter and Cranberry Orange butter are almost exactly the same. I’ve been making them for 15 years (along with many other flavored butters!)
    I have a Pumpkin Cinnamon butter that I serve with my pumpkin scones is close but not as close as the first two butters.
    I think it is amazing that 2 chefs from different parts of the world can come up with almost the exact recipes. I’m in the states but my family emmigrate from Ireland.
    I was on YouTube and your video randomly popped up.

    • Gemma Stafford on November 23, 2018 at 2:24 pm


      Delighted you like these butters and welcome to my website. If you like baking you will love it here. Let me know if you need anything :).


  3. Allison Sisson on November 18, 2018 at 8:37 am

    These are great simple quick butter recipes that my family loved!

    • Gemma Stafford on November 20, 2018 at 3:08 am

      Hi Allison,
      Thank you, that is very kind. I am happy to have you baking with us,
      Gemma 🙂

  4. Dustin on September 18, 2018 at 9:21 pm

    This took way longer than I anticipated but turned out good.

    • Gemma Stafford on September 19, 2018 at 1:23 am

      Hi Dustin,
      I am not sure why it was a slow process for you, but happy you enjoyed the end result.
      Gemma 🙂

  5. jo prospero on September 4, 2018 at 9:27 pm

    hi Gemma, I tried the homemade butter from your recipe and everybody in my family loved it so much and they asked for more. and so I did.
    so easy and so fast!
    thank you so much!

    • Gemma Stafford on September 4, 2018 at 10:43 pm

      I’m delighted to hear that 🙂

  6. Lisa on May 16, 2018 at 8:44 am

    Heavy whipping cream with a blender will work? Can I just add salt for a regular tasting butter?

    • Gemma Stafford on May 17, 2018 at 3:51 am

      Hi Lisa,

      I haven’t tried that so I’m not 100% sure if it will work. You can try it and see. Yes you can add salt to butter.


  7. ReJeania on April 22, 2018 at 10:47 am

    Hi Gemma, I just discovered your site and I am so excited! I’ve never made my own butter, but will doing it today, we use real butter all the time and our grocery store has gotten up to almost 6$ for 4 sticks, and of course cream is much less expensive, My husband and I are starting a food truck, and I believe this little extra touches is what sets you apart from others! Thanks

    • Gemma Stafford on April 23, 2018 at 2:51 am

      Hi there,
      So good to hear this, and delighted to hear that you are starting your business.
      food trucks are great, and a lovely business, though hard work of course. Advice from me! Keep it simple! This is what works best in catering, limiting ingredients, storage and waste. Best of luck to you, it will be great,
      Gemma 🙂

  8. Brenda on February 6, 2018 at 12:08 pm

    Hi Gemma love your recipes. How can I make garlic butter? Thank you.

    • Gemma Stafford on February 7, 2018 at 5:25 am

      Hi Brenda,
      There are a couple of ways to do this!
      1. For 1 stick of butter use 2 – 3 cloves of garlic, smash these with a knife, sprinkle on salt, and use the salt, and the blade of the knife to puree the garlic. Add this, and some fresh parsley, finely chopped, to the soft butter and mash it through.
      2. When you are using your oven, pop in a whole bulb of garlic, and roast it until it is soft. Cut the head off and squeeze out the pulp. Mash this, along with parsley, pepper, and a little salt into your butter. This will be less severe than the raw garlic, so you can use it to your taste. This is great added to pasta sauces too!
      I hope this helps,
      Gemma 🙂

  9. Cheyenne on February 2, 2018 at 6:38 am

    Hey, I am from Germany and the only thing you can buy here is Cranberry juice, is this the same or can I use it for the butter?

    • Gemma Stafford on February 3, 2018 at 12:21 pm

      Hi Cheyenne,

      You would need a jam or jelly to flavor the butter. Cranberry juice is too liquid and wouldn’t do the job.

      Hope this helps,

  10. Jane on January 9, 2018 at 9:51 pm

    Dear Gemma, i may be Irish but i cannot make scones, i live in new zealand now and boy can they make scones.
    my mother made a fruit flat scone like mix But she cooked them on the griddle. Have you a never fail recepie for either of these.
    Sincerely jane

  11. Shreemayee on December 30, 2017 at 11:43 am

    Hi Gemma! I’m sorry this question may seem silly but I’m a new baker so was just wondering.. if I’m supposed to add the flavours to the butter and blitz it.. won’t it not remain butter anymore…????? please help!

    • Gemma Stafford on December 31, 2017 at 5:31 am

      Hi there,
      It will be butter, but a flavored butter, not one you would put on your breakfast toast so much!
      Brandy butter is called a ‘hard sauce’ and really is like a buttercream, with brandy whipped in, it is used with Christmas pudding, and mince pies, and melts into them.
      If you do not blitz it it will not properly take up the flavor,
      Gemma 🙂

  12. Kelli on December 18, 2017 at 7:16 pm

    What would you suggest would be good to give these in container wise?

  13. Alyssa Munro on December 17, 2017 at 2:56 pm

    How long will these last and how do you recommend storing them?

    • Gemma Stafford on December 18, 2017 at 9:51 pm

      Hi Alyssa,

      So they last so well in the fridge for up to 8 weeks. And they freeze for even longer 🙂

      • Marea shalabi on December 19, 2017 at 9:07 am

        But in the recipie it said 2 weeks

        • Gemma Stafford on December 19, 2017 at 6:32 pm

          Hi Marea,

          Sorry I’m not sure what your comment is asking for, can you repeat the question?


          • Leetta on December 24, 2017 at 8:58 am

            She was asking (and me, too) that your recipe said you could store in the refrigerator for 2 weeks and then in an answer to a question you said 8 weeks. Which is it , 2 or 8 weeks ? I know butter can go rancid. Could you substitute margarine for butter ? Thanks for the recipes.

            • Gemma Stafford on December 24, 2017 at 2:54 pm

              Hi Leetta,

              so 2 weeks in the fridge and 8 weeks in the freezer :).

              Yes you can sub margarine for butter, just note that marg doesn’t have a nice of flavor for eating as butter does.

              Happy Baking!

  14. Suzanne on December 17, 2017 at 8:11 am

    You can make wonderful savoury ones as well with fresh herbs, and wrap them in wax paper to shape them and put in refrigerator to harden slightly. Wonderful on things like savoury biscuits or to cook steak or even on it after it is cooked. These flavours you made look absolutely yummy! Wonderful for special breakfasts during the Holidays or Mother’s Day or even birthdays.

    • Gemma Stafford on December 18, 2017 at 9:55 pm

      Hi Suzanne,

      great idea. I should do that next time.

  15. KCrandell on December 16, 2017 at 10:59 am

    Is there any substitute for the powdered sugar in the butter? I am a diabetic and would love to make my own butter.

    • Gemma Stafford on December 17, 2017 at 3:54 am

      Hi there,
      Powdered sugar in butter makes it light and mousse like. I am reluctant to give advice in this really important health issue.
      I have been told that sugar substitute like splenda can be blitzed to make a powdered sugar, but I did not try it, so I really do not know.
      For regular sugar/coconut sugar you can do this: 1 cup of sugar blitzed with one tablespoon of cornstarch/cornflour/arrowroot. My problem is that I do not know if coconut sugar is right for diabetes, sorry, I cannot satisfy myself with what I can find on this subject online,
      Gemma 🙂

  16. cacrent87 on December 16, 2017 at 10:23 am

    Any suggestions on how to make apple cinnamon butter? Thanks!

    • Gemma Stafford on December 17, 2017 at 3:57 am

      Yummy! This is a lovely thing, though I do not have a recipe for it that I have tried.
      You cook the apples gently in simmering butter, blend, add sugar to taste, and add in the spices.
      This is a simple description, you will need to google a recipe, delightful thing though,
      Gemma 🙂

  17. Hepzy Solomon on December 16, 2017 at 10:18 am

    I am waiting for urz genius vedio yumy

    • Gemma Stafford on December 17, 2017 at 3:58 am

      Hi there,
      not sure what you are waiting for, do let me know. Thank you for being here with us,
      Gemma 🙂

  18. lydia Elder on December 16, 2017 at 9:26 am

    can u use stevie instead of sugar or coconut sugar Thanks!

    • Gemma Stafford on December 16, 2017 at 8:11 pm

      yes you can Lydia, that will work.

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