Compound butter is softened butter mixed with sweet or savory flavorings. One small batch can turn warm bread, vegetables, pancakes, or a simple dinner into something worth sitting down for. Start with maple butter, or choose lemon thyme, garlic rosemary, raspberry, cinnamon honey, or orange vanilla.

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One base, six flavors

Each flavor below starts with 4 ounces (113 g, or 1/2 cup) softened butter. Make one flavor per batch. Unsalted butter lets you control the seasoning; salted butter also works, but taste before adding more salt.

How to make compound butter

1. Let the butter soften until a spoon can press through it easily. It should hold its shape, not look oily or melted.
2. Beat it until smooth with a spoon or hand mixer.
3. Add your chosen flavorings gradually. Scrape the bowl and beat until combined. Taste and adjust.
4. Spoon into a covered container, or shape into a log with parchment and refrigerate until firm.

Maple Compound Butter

Creamy maple butter for toast, pancakes, and cornbread. See the recipe notes for five more sweet and savory variations, each using 4 ounces of butter.

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Prep Time 10 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 4 ounces butter 113 g, softened but not melted
• 2 tablespoons pure maple syrup

Method

 

1. Place the softened butter in a bowl and beat with a spoon or hand mixer until smooth.
2. Add the maple syrup a little at a time, beating after each addition until evenly incorporated.
3. Taste and adjust the sweetness if desired. Serve soft, or cover and refrigerate until ready to use.

Notes

Five alternative flavors: For each, use 4 ounces (113 g) softened butter and replace the maple syrup with the flavorings below. These make separate batches; do not add every flavor to one bowl.

• Lemon thyme: 1 teaspoon finely grated lemon zest and 1 teaspoon finely chopped fresh thyme.
• Garlic rosemary: 1 small garlic clove, finely minced, and 1 teaspoon finely chopped fresh rosemary.
• Raspberry: 1 tablespoon seedless raspberry preserves.
• Cinnamon honey: 1 tablespoon honey and 1/2 teaspoon ground cinnamon.
• Orange vanilla: 1 teaspoon orange zest, 1 tablespoon honey, and 1/4 teaspoon vanilla extract.

Beat the butter first, add flavorings gradually, and taste. Unsalted butter gives you control; add a small pinch of salt if desired. Yield varies slightly with the add-ins. Soften only enough to mix; do not melt.

Keep covered in the refrigerator at 40°F or below and use within 4 days. Freeze small portions for up to 3 months for best quality. Thaw in the refrigerator. This is a refrigerated butter spread, not a shelf-stable preserve. Prep time excludes softening and chilling.

Make it smooth, not separated

Wet ingredients such as syrup and preserves blend more evenly when added a little at a time. Finely chop herbs and zest only the colored part of citrus peel. If the butter gets too soft, chill briefly and beat again. For an easy spread, serve softened; for neat slices, chill the log first.

Store and freeze

Keep all six versions covered in the refrigerator at 40°F or below and use within 4 days. Freeze small, well-wrapped portions for up to 3 months for best quality. Label each flavor and thaw in the refrigerator. Butter mixed with fresh garlic or herbs should not sit on the counter between meals.

Is maple butter the same as maple cream?

This recipe is dairy butter mixed with maple syrup. Maple cream is a different maple-syrup preparation; the two names are sometimes used interchangeably, so check the ingredients when shopping.

Build a breakfast spread

Pair the sweet butters with toast and fresh fruit and honey yogurt bowls. The savory versions are useful finishing touches for vegetables and warm bread alongside chicken noodle soup.

Featured image: AI-generated illustration.