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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 FeedABee.com 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 FeedABee.com to learn more and use #FeedABee to spread awareness.

5.0 from 1 reviews
How to Make Homemade Flavored Butters (Vanilla Honey Butter, Pumpkin Cinnamon & Cranberry Orange)
 
Ingredients
  • 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
  • ½ cup (4oz/115g) butter
  • ¼ cup (1oz/28g) powdered sugar
  • ¼ cup (21/2oz/71g) honey
  • Pinch of salt
  • 1 teaspoon vanilla
  • Pumpkin Cinnamon Butter
  • ½ cup (4oz/115g) butter
  • ¼ cup (1oz/28g) powdered sugar
  • ¼ cup (21/2oz/71g)pumpkin puree
  • pinch of salt
  • ¼ teaspoon cinnamon
  • Cranberry Orange Butter
  • ½ cup (4oz/115g) butter
  • ¼ cup (1oz/28g) powdered sugar
  • ¼ cup (21/2oz/71g) cranberry sauce
  • 2 teaspoons of orange zest
  • Pinch of salt
Instructions
  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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Katherine Cowgill by Teren Oddo Oct. 2015

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27 Comments

  1. 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 🙂

  2. 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,
      Gemma.

  3. 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

  4. 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 🙂

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

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

  6. 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?

          Thanks,
          Gemma.

          • 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!
            Gemma.



  7. 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.
      🙂

  8. 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 🙂

  9. 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 🙂

  10. 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 🙂

  11. 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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