96. Flavored Butters

Here's a gift for anyone who loves, well, butter. (And honestly, who doesn't?) These flavored butters add a little pep to both savory and sweet foods. (or, you know, you can just slather them on a hunk of bread and go to town.)

I found these recipes (and printable labels) over at I Heart Naptime.

Berry Butter & Honey Butter


Berry Butter:
  • 4 sticks of softened unsalted butter
  • 1 jar of preserves (you can use any kind you like)
  • 1 tablespoon honey
  • 1/4 teaspoon citric acid (you can find this with canning supplies)
Honey Butter:
  • 4 sticks of softened unsalted butter
  • 1 cup honey


Berry Butter:

  1. In the bowl of an electric mixer, add your softened, room temperature butter, the preserves, honey & citric acid. 
  2. Once you have all your ingredients in your mixer, turn your mixer on high and whip the butter for several minutes. 
  3. Once it has whipped well and is nice and fluffy, take your mixture and add it to your sterilized 4 ounce Ball jars.  
  4. Fill to the top and place the lid on tight. Store in the refrigerator until ready to serve. This recipe also can be stored in the freezer really well.
Honey Butter:

  1. In the bowl of an electric mixer, place softened room temperature butter and honey. 
  2. Whip on high for several minutes until light and fluffy. 
  3. Once finished, carefully spoon into sterilized 4 ounce ball jars and replace the lid. Store in the refrigerator until ready to use. This butter also freezes well.

Roasted Garlic Butter


    • 2 sticks of softened unsalted butter
    • 3 large heads of garlic
    • 1 tablespoon olive oil
    • salt & pepper
  • Directions:

  1. Preheat oven to 375 degrees (F).
  2. Roast the 3 heads of garlic. First cut the tops (pointy end) off. Place on a cookie sheet and drizzle with olive oil and salt & pepper.
  3. Let garlic cool & squeeze the cloves of garlic out of their skins.
  4. Mash the garlic with a fork (and add more salt & pepper if you like)
  5. In a medium bowl, place the softened butter and roasted garlic and mash together until the garlic is fully incorporated.
  6. Store in an airtight container for several weeks.

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