Homemade Butter with Additives: 5 Recipes

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.