Compound or composite butter is a flavored butter that can be used in its spreadable form or re-chilled and cut into pats for use in sauces and cooking. First, though there is the base butter. Here we will be using pasteurized whipping cream, so this recipe is for a sweet cream butter.

Agitation is the key to making butter. Whether you use a hand mixer, whisk or even a covered glass jar, you can produce small quantities of fresh butter.

Begin by pouring a quart of heavy whipping cream, chilled, into a large bowl. With an electric mixer set to medium speed, beat the cream until small lumps start to form and thin buttermilk floats among the globules. It takes about 25-30 minutes of constant beating; however, near the end of this stage, you may want to cover the bowl and mixer loosely with foil to prevent the butter from spattering out.

With a wire strainer, strain the butter and reserve the leftover buttermilk. Measure how much buttermilk there is and add an equal amount of cold water back to the butter in the bowl. Stir well; strain again and discard the water. Continue this process until the water is clear.

Using a spatula or wooden spoon, stir and press out as much water as possible from the butter. This is known as “working the butter.” Drain this off and rinse the butter in cold water.

If you like the taste of salted butter, you can add 1 to 2 teaspoons of salt. This is also the step to add flavorings.

Press or pack the butter into a bowl or desired mold and serve immediately or cover and refrigerate.

Experimenting with different ingredients can give you a wide array of delectable flavors to enhance any dining experience. Just remember it is better to add the flavoring before letting the butter harden.

Italian - Add fresh, chopped garlic, dehydrated garlic or garlic salt with a small amount of Italian herb (oregano, sage, rosemary, etc.)

Cinnamon - Add cinnamon and a small amount of powdered sugar.

Honey Butter – Beat honey (to taste) into butter until fluffy.

Spicy Butter - Add in paprika, red pepper flakes, garlic powder and black pepper.

Remember that salted butter will spoil more quickly than unsalted butter. Butter may also take on the flavors of strong foods stored near it - keep butter tightly wrapped, sealed from moisture and out of constant light. By keeping butter refrigerated you will ensure that it will not become rancid. Butter, when properly stored, can stay good at refrigerated temperatures for several months. Enjoy!