Bold Baking Basics Vanilla Bean Compound Butter 5 from 1 vote Create a Profile! × Please sign up to save your favorite recipes Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Make my Vanilla Bean Compound Butter recipe, a vanilla butter that's perfect for sweeter treats like my Irish scones! By Gemma Stafford | April 11, 2022 | 3 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHAT YOU GET: A simply beautiful and lightly sweetened vanilla butter flecked with vanilla beans made in minutes. Make my Irish Scones or my Perfect Buttermilk Pancakes extra indulgent by buttering them with this perfect vanilla bean compound butter. Kids will beg for this on their morning toast! The creamy butter is the perfect vessel for a touch of vanilla bean paste and some honey. It’s the perfect amount of sweetness without outshining that wonderful vanilla flavor. I suggest dividing it up into serving sizes and freezing it for whenever the mood strikes or putting it into a nice jar to give as a gift to a friend. If you’re a fan of this, be sure to try my Strawberry Compound Butter, Chocolate Compound Butter, and Orange Honey Compound Butter! Can I Bake With Vanilla Flavored Butter? You can bake with vanilla butter, but it might prove difficult to measure. Beyond that, you will also have to adjust your recipe to account for the sweetness of this homemade compound butter. How Do I Freeze Flavored Butter? This butter can be sliced into individual portions before freezing: lay the slices on a parchment-lined tray and let freeze completely before transferring it to a covered container. Try these other butter flavors, too: Chipotle Lime Compound Butter How To Make Chocolate Compound Butter Sun-Dried Tomato Compound Butter Orange Honey Compound Butter Maple Pecan Compound Butter Strawberry Compound Butter Tools You Need To Make Vanilla Bean Compound Butter Measuring cups and spoons Stand mixer fitted with the paddle attachment or a handheld mixer Gemma’s Pro Chef Tips For Making Vanilla Bean Compound Butter Serve this butter on Irish Scones, Perfect Buttermilk Pancakes, or Perfect Buttermilk Waffles. Mix ¼ cup (2oz/57g) of this butter with two teaspoons of salt, 3-4 cloves of crushed garlic, and some fresh thyme, and use this as a rub for chicken before you roast it. This butter is lovely spread on a piece of toast. Try adding a pat of butter to a bowl of hot oatmeal as well! You can add other dry spices like 2 teaspoons of cinnamon or ½ teaspoon of nutmeg to this butter to create different flavors. More Recipes! If you loved this recipe, you’re going to love these, too. Chipotle Lime Compound Butter How To Make Chocolate Compound Butter Sun-Dried Tomato Compound Butter Orange Honey Compound Butter Maple Pecan Compound Butter Strawberry Compound Butter How to Make Cream Cheese (Bold Baking Basics) 3 Homemade Cream Cheese Flavors For The Perfect Bagel Bite How To Make The Best-Ever Vanilla Buttercream Frosting How to Make Clotted Cream How To Make Stabilized Whipped Cream Want To Go Deeper? Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have. That’s right, inside or out of the Academy! So subscribe now! Try These Recipes! Easy Funfetti FrostingHomemade NutellaRoasted Garlic And Herb Compound ButterPeanut Butter Buttercream Frosting Vanilla Bean Compound Butter 5 from 1 vote Print Recipe Add to Favorites Loading… Author: Gemma Stafford Servings: 1 cup Vanilla Prep Time 10 minsChill for 2 hrs Author: Gemma Stafford Servings: 1 cup Ingredients 1 cup (2 sticks/8oz/225g) butter, softened⅓ cup (4oz/115g) honey2 tablespoons vanilla bean paste Instructions In a medium bowl, beat together the butter, honey and vanilla bean paste until well combined.Transfer to a piece of plastic wrap and use the wrap to help shape the butter into a log.Refrigerate for at least 2 more hours, until firm. Store in the refrigerator for up to 2 weeks or slice and freeze for up to 2 months.