Homemade Compound Butter

Name: Homemade Compound Butter
Yield: 4 servings of 1
Ingredients: 1½ cups (375 mL) hot water (110°F-120°F/45-50°C); 1 cup (250 mL) heavy whipping cream; Cheesecloth

Ingredients

1½ cups (375 mL) hot water (110°F-120°F/45-50°C)
1 cup (250 mL) heavy whipping cream
Cheesecloth

Variation	Mix-Ins
Bacon-Chive (Blue Cheese)	1 tbsp (15 mL) sliced chives 1 tbsp (15 mL) real bacon bits ⅛ tsp (0.5 mL) salt Optional Ingredient: 1 tbsp (15mL) blue cheese crumbles
Cilantro-Lime	1 tbsp (15 mL) finely chopped cilantro ½ tsp (2 mL) lime zest ¼ tsp (1 mL) chili powder ⅛ tsp (0.5 mL) salt
Lemon-Rosemary	½ tbsp (22 mL) finely chopped fresh rosemary ½ tsp (2 mL) lemon zest 1 small garlic clove, pressed (optional) ⅛ tsp (0.5 mL) salt
Cinnamon-Vanilla Sugar	¾ tsp (4 mL) ground cinnamon ⅛ tsp (0.5 mL) vanilla extract ⅛ tsp (0.5 mL) salt
Honey	2 tsp (10 mL) honey ⅛ tsp (0.5 mL) salt

Directions

Choose flavor variation. Remove base of Whipped Cream Maker. Pour heavy whipping cream into Whipped Cream Maker & Decorator until it reaches the bottom of the fill line.
Place hot water in Small Batter Bowl. Carefully place container into the hot water bath. Let stand 15-20 minutes, or until the cream reaches approximately 65F (18C) (See Cook's Tips). Remove from water bath. Wipe off container and place into base.
Top with lid and plunge up and down for 30-60 seconds or until resistance is strong and solids are formed.
Remove plunger and scrape off butter between the pieces, using a table knife or the releasing end of the Cake Tester Releasing Tool.
Place butter contents onto center of double-layered cheesecloth. Gently squeeze out excess liquid into a bowl (see Cook’s Tips). Rinse bundled cheesecloth to help remove excess buttermilk. Gently squeeze out excess liquid again; repeat until water squeezed out is clear.
Add butter and Mix-Ins to a small bowl mixing bowl; stir until well blended. Place butter on a piece of plastic wrap; roll-up and refrigerate until ready to use.

Yield:

4 servings of 1

Nutrients per serving:

Bacon-Chive: Calories 130, Total Fat 13 g, Saturated Fat 8 g, Cholesterol 35 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugars 0 g, Protein 3 g

Cilantro-Lime: Calories 100, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugars 0 g, Protein 0 g

Lemon-Rosemary: Calories 100, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugars 0 g, Protein 0 g

Cinnamon-Vanilla Sugar: Calories 100, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugars 0 g, Protein 0 g

Cook's Tips:

The hot water bath helps speed up the process for the heavy whipping cream to reach room temperature, which is essential for making butter. Because kitchen environments can vary, the time it takes to reach the ideal temperature can also vary.

Use the savory-flavored compound butters on seafood, beef, chicken, pasta or vegetables. Cinnamon-Vanilla Sugar Compound Butter is great on scones, muffins, bagels or pancakes.