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10 Butteriffic Recipes!

Make Your Own Butter, then Make it Amazing!

A line of flavored butters with text that says "10 Butteriffic Recipes!"

Butter is a versatile ingredient that can make almost any dish pop. And not just any butter will do! Making your own butter allows you to not only flex your creativity, but can be a fun activity you can get the kids involved in. It also gives you greater control of what goes into your food. Butters can be sweet, spread on breads and desserts, or savory, used in cooking meats, corn, and other veggies.


Best of all, making butter is easy!


How to Make Butter


You’ll need a half gallon or 4 pints of Snowville’s heavy whipping cream to make butter, unless you want to make a cultured butter. Then you can use Snowville’s crème fraiche.


There are many ways to churn butter, but any form of agitation will cause the butter to form. The easiest way is to pour cream into a food processor up to the liquid fill line. Run the processor beyond whipped cream until the butter separates from the buttermilk. You can also use a mixer, a hand whisk, or put cream in a jar with a clean marble and shake it.


Once the butter has separated from the buttermilk, pour the butter and milk into a strainer or colander. The milk that pours off the butter is good to drink or use for cooking.


The butter that is retained in the strainer should be rinsed with cool water and kneaded with a wooden spoon. Or you can knead with your hands until you expel all the milk and the water runs clear.


​You can then place the butter into a butter mold or bowl. For salted butter, add salt before pressing.


10 Butteriffic Flavors to Try!

Illustration of garlic, basil, and black pepper

Basil Butter

  • 4 cloves of garlic

  • 15 leaves of fresh basil

  • 1/2 teaspoon of freshly ground black pepper

  • 1 cup of butter

Place garlic, basil, and pper in a food processor. Process until garlic is in small pieces. Add the butter and mix. Spoon into container and refrigerate until firm.




Illustration of garlic powder, green chile, lime, and cilantro

Chile Butter

  • 1 4oz can of diced green chiles

  • 1 pound of butter, softened

  • Pinch of garlic powder

  • 1/4 cup of fresh cilantro chopped or 2 tablespoons of dried cilantro

  • 1 teaspoon of lime juice

Blend all ingredients. Keeps well in the fridge. If freezing, use dried cilantro.





Illustration of garlic, lemon, parsley, salt, and pepper

Garlic Lemon Butter

  • 1/2 cup butter, softened

  • 1 clove of garlic, minced

  • 2 teaspoons of grated lemon rind

  • 1 teaspoon of minced fresh parsley

  • 1/4 teaspoon of salt

  • 1/4 teaspoon of freshly ground black pepper

Combine all ingredients in a saucepan over low heat, stirring until butter melts, and you've throughly heated the mixture.



Illustration of honey, pecans, and cinnamon sticks

Honey Pecan Butter

  • 1/2 cup butter, room temperature

  • 2 tablespoons of honey

  • 1/4 tablespoons of cinnamon

  • 1/4 cup of chopped pecans

Mix and serve on breads, pancakes, waffles and more!








Illustration of honey and flowering oranges

Orange Honey Butter

  • 1/2 cup of butter, softened

  • 1/4 cup of honey

  • 1/3 teaspoon of grated orange peel

Using a mixer, beat together the ingredients until fluffy. Garnish with additional grated orange peel if desired.








Illustration of sugar cane, cranberries, cinnamon, clove,  and lemon zest

Spiced Cranberry Butter

  • 1/2 cup of cranberries

  • 1 tablespoon of water

  • 1/4 cup of sugar

  • 1 strip of lemon zest

  • 1 cinnamon stick

  • 1 clove

  • Pinch of salt

  • 1/2 cup of butter, softened

Simmer cranberries, water, sugar, lemon zest, cinnamon, and clove for 6 to 8 minutes. Discard the zest, cinnamon, and clove. Let it cool. Pulse in food processor with butter and salt.

Illustration of brown sugar, lemon slice, nutmeg, and peach


Peach Butter

  • 1 chopped medium peach (or 1/2 cup)

  • 1 teaspoon of lemon juice

  • 1/2 cup of butter

  • 2 tablespoons of firmly pressed brown sugar or honey

  • 1/4 teaspoon of ground nutmeg

Peel, pit, and chop peach. Place fruit in a blender or food processor. Add lemon juice, butter, brown sugar, and ground nutmeg. Blend until fluffy. Cover and chill for at least 6 hours.


An Illustration of sugar, lemon, and raspberries

Raspberry Butter

  • 1/2 cup of butter, softened

  • 1/3 cup of fresh or frozen raspberries

  • 2 tablespoons of confectioners' sugar

  • Dash of lemon juice

Combine all ingredients in a small bowl. Serve immediately and refrigerate leftovers.







An illustration of salt and pepper, chives, parsley, basil, and paprika

Herb Butter

  • 1/2 cup of butter, softened

  • 2 teaspoons of fresh minced chives

  • 2 teaspoons of fresh minced parsley

  • 2 teaspoons of fresh minced basil

  • 1/8 teaspoon of paprika

  • 1/8 teaspoon of salt

  • Pinch of pepper

Combine all ingredients in a small bowl. Spread butter to 1/4 inch thickness on a waxed paper-lined baking sheet. Refrigerate until firm.



An illustration of sage leaves and a sprinkling of salt

Sage Brown Butter

  • 1 cup of butter, softened and divided

  • 1/4 cup of sage

  • Pinch of Salt

Melt 1/2 cup of butter over medium heat and cook until browned. Add 1/4 cup of sage and fry for 30 seconds. Drain on paper towels, then chop. Let the brown butter cool. Mash with 1/2 cup of softened butter, the sage, and a pinch of salt.




The Wrap Up

There are endless ways to dress up butter. Sweet or savory, it's a great thing to keep on hand to toss in a recipe or bring out for a treat. What are some of your favorite things to mix into butter?

Looking for more inspiration? Click this for more recipes! Find retailers for Snowville's heavy whipping cream and creme fraiche for all your butter-making needs on our store locator. You can also order online to pick up at our creamery in beautiful Southeast Ohio!

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