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Homemade Butters

Updated: Dec 20, 2021

Nothing is better than homemade butter, especially when you flavor it!

Homemade Compound Butters
Homemade Butters from left to right, top to bottom: Sesame-Date, Grapefruit-Black Pepper, Chocolate, Dill-Pickle, Allium (chive-nigella-garlic), Cinnamon-Sugar, Macha Salsa, Dukkah (pistachio-coriander-fennel)

Making your own butter couldn't be easier. All you need is heavy cream and a mixer (standing or handheld). You could whisk or churn butter by hand, but it's effortless with a machine, especially a standing mixer. The better quality the cream, the better quality the butter. The result is determined by the beginning, so begin with the best ingredients possible. Turning it into compound butter by adding herbs, spices, etc. makes it even better!

Equipment: medium mixing bowl; large mixing bowl; dry and wet measuring cups; measuring spoons; hand or standing mixer; wooden spoon or rubber spatula; strainer; cheesecloth; microplane

Butter Ingredients:

6 cups heavy cream at room temperature

Sesame-Date Butter Ingredients:

1/3 cup butter

1 tablespoon toasted sesame seeds

1 tablespoon silan (date syrup)

pinch of kosher salt

Grapefruit-Black Pepper Butter Ingredients:

1/3 cup butter

2 teaspoons fresh pink grapefruit zest

½ teaspoon ground black pepper

pinch of kosher salt

Dukkah Butter Ingredients:

1/3 cup butter 1 tablespoon ground pistachios

1 teaspoon toasted coriander seeds, crushed

1 teaspoon fennel seeds, crushed

pinch of kosher salt

Cinnamon-Sugar Butter Ingredients:

1/3 cup butter

2 teaspoons granulated white sugar

½ teaspoon ground cinnamon

pinch of kosher salt

Chocolate Butter Ingredients:

1/3 cup butter

1 teaspoon Dutch process cocoa

1 teaspoon granulated white sugar

pinch of kosher salt

Macha Salsa Butter Ingredients:

1/3 cup butter

1 tablespoon Macha Salsa

pinch of kosher salt

Allium Butter Ingredients: 1/3 cup butter 1 tablespoon minced chives

1 teaspoon nigella seeds

1 garlic clove, minced

pinch of kosher salt

Dill-Pickle Butter Ingredients:

1/3 cup butter 2 tablespoons minced sour pickle

1 tablespoon minced half sour pickle

2 teaspoons chopped fresh dill

pinch of kosher salt

1. First, make the butter. Set a strainer over a bowl and set aside.

2. Place the heavy cream in a large bowl or the bowl of a standing mixer with the whisk attachment. Beat on low until the cream thickens, and then set the speed to medium. Beat until the stiff peaks form, then continue beating until the texture becomes crumbled. Return the speed to low and beat until the cream turn to butter and there is buttermilk in the bowl.

ILOC tip: it's important not to beat the cream on too high of a speed because once the cream turns to butter, half the mixture will become liquid again (buttermilk), so you don't want the liquid to splatter outside of the bowl. It's all about technique not torture

3. Strain the contents of the bowl in the strainer set over a bowl to separate the butter from the buttermilk. Store the buttermilk (approximately 3 cups) in a sealed container in the refrigerator for later use to make pancakes, waffles, cakes, salad dressings, etc. Use the butter to make the following compound butters.

4. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking liners.

5. Combine the first four ingredients in a medium bowl and set aside.

6. In a large mixing bowl or in the bowl of a standing mixer, beat the sugars, eggs, and vanilla for two minutes until creamy. Slowly pour in the brown butter - including the brown bits - and mix until well incorporated.. Add the dry ingredients and combine well. Fold in the the apple chips and caramel bits.

7. Form dough into 1½-inch balls. Place each ball two inches apart on the lined baking sheets.

8. Bake for 12 minutes, or until lightly golden brown. Cool cookies on the baking sheet for 5-10 minutes and then transfer the cookies to wire racks using a spatula to cool completely.

Makes approximately 3 cups of butter.

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