Easy Flavored Butter Recipes You Can Make in Minutes
Updated: Mar. 20, 2024
Drizzle flavored butter over roast veggies, slather it on warm rolls or melt it on top of a steak. Any way you slice it, that extra boost of flavor makes delicious food taste even better.
One of my favorite summer activities is popping out the back door to my herb garden, snipping a few stems and making flavored butter (also known as compound butter).
The good news is fresh herbs are available year-round in nearly every grocery store today, so I can make flavored butter even when the snow’s flying. Even better, flavored butters can be frozen for up to six months, so I can enjoy them anytime.
This is what my counter looks like when I’m in flavored butter-making mode. I know, it looks messy, but you need only a few ingredients and you can make several different flavors in a matter of minutes. I’m partial to herbal butters—parsley-chive, rosemary-lemon, sage-thyme—but honey, spices, citrus and cheese also lend great flavor.
The most time-consuming task is chopping and prepping—and waiting for the butter to soften if you forgot to take it out of the fridge. (Here are a few ways for how to soften butter quickly.) I have used pre-whipped butter to make flavored butter when I’m pressed for time, but I don’t feel it has quite the same flavor or texture as butter by the stick.
Editor’s Tip: I use unsalted butter when making flavored butters so I can control the amount of salt. Although the recipes below don’t call for salt, 1/8 to 1/4 teaspoon (or to taste) can be added to boost the flavor if desired. When making herbal butters, you can also add a small squirt of fresh lemon juice to perk things up a bit if the recipe doesn’t call for it. The fun is in experimenting.
Flavored Butter Basic Technique
1. With the butter at room temperature, whip it with an electric mixer or with a spoon or spatula until it is smooth and soft.
2. Gently stir in your chopped herbs (wash and dry them thoroughly first), zest or other fresh ingredients. If you’re using dry spices, mix them together first so they incorporate evenly throughout the butter.
3. Scoop the flavored butter onto parchment paper or plastic wrap and roll it into a log shape. Twist the ends closed, wrap it in foil and place it in the refrigerator or freezer to chill and harden. Frozen butter can easily be sliced with a sharp knife that’s been run under hot water.
Make It Pretty
Editor’s Tip: Hosting a fancy dinner party soon? Mix up your favorite flavored butter and spread it into decorative candy molds to chill and harden in the freezer. Pop it out of the molds, place it on a pretty plate, and serve the flavored butter with your favorite quick breads or over roasted vegetables for an elegant touch.
Tools You’ll Need to Make Flavored Butter
Flavored Butter Recipes
Here are five flavored butters inspired by regions of the U.S. (shown at the top of this post) along with a few more favorites. Try them all and see which flavors you like best—or mix and match to create your own.
Southwest Butter
- 1-1/2 teaspoons grated lime peel
- 1 teaspoon minced fresh cilantro
- 1/2 teaspoon ground chipotle pepper
- 1/2 cup butter, softened
Stir 1-1/2 teaspoons grated lime peel, 1 teaspoon minced fresh cilantro and 1/2 teaspoon ground chipotle pepper into 1 stick softened butter. Yield: 8 servings
Dollop a slice of this butter on Southwest grilled chicken breasts.
Heartland Butter
- 2 tablespoons crumbled Maytag blue cheese
- 1/2 cup butter, softened
Stir 2 tablespoons crumbled Maytag blue cheese into 1 stick softened butter. Yield: 8 servings
Melt a slice of Heartland butter on grilled tender flank steak fresh off the grill.
Dairy State Butter
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons finely grated cheddar cheese
- 1/2 cup butter, softened
Stir 2 tablespoons grated Parmesan cheese and 2 tablespoons finely grated cheddar cheese into 1 stick softened butter. Yield: 8 servings
Just imagine what this butter would taste like mixed into deluxe mashed potatoes.
California-Style Butter
- 1 tablespoon minced ripe olives
- 2 teaspoons minced fresh rosemary
- 1/2 cup butter, softened
Stir ripe olives and rosemary into softened butter. Yield: 8 servings.
Spread a pat of California-style butter on oatmeal dinner rolls for extra flavor.
East Coast Butter
- 2 teaspoons Old Bay seasoning
- 1-1/2 to 2 teaspoons grated lemon peel
- 1/2 cup butter, softened
Stir 2 teaspoons Old Bay seasoning and 1-1/2 to 2 teaspoons grated lemon peel into 1 stick softened butter. Yield: 8 servings
Drizzle some melted East coast butter over these special seafood kabobs.
And a Few Extras…
Garlic Basil Butter
- 1/2 cup butter, softened
- 4 teaspoons minced fresh basil
- 1-1/2 teaspoons minced fresh parsley
- 1/2 teaspoon garlic powder
- Fresh sage and thyme
In a small mixing bowl, combine the butter, basil, parsley and garlic powder. Beat on medium-low speed until mixture is combined. Garnish with sage and thyme. Yield: 1/2 cup.
Cilantro-Lime Butter
- 1/4 cup minced fresh cilantro
- 1 tablespoon lime juice
- 1-1/2 teaspoons grated lime peel
In a small bowl, mix butter, cilantro, lime juice and lime peel. Shape into a log; wrap in plastic. Refrigerate 30 minutes or until firm.
Use cilantro-lime butter to boost the flavor of your sweet corn. (Here are 22 more ways to make sweet corn.)
Honey Almond Butter
- 1 cup butter, softened
- 1/4 cup honey
- 1 tablespoon brown sugar
- 1/2 teaspoon almond extract
In a small mixing bowl, beat the butter, honey, brown sugar and extract until light and fluffy. Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish. Yield: 1-1/2 cups.
Honey almond butter tastes divine on family-favorite oatmeal waffles.
Have a vegan friend or family member? Try this creamy, dairy-free cashew butter recipe!
Don’t Forget to Share!
Homemade flavored butters make a lovely and personal hostess gift or fun present for neighbors and friends. Simply stack slices of flavored butter between waxed paper in a decorative box or jar and keep in the freezer for an impromptu gift. Also check out how to make your own butter with just two ingredients!
26 Fresh Bread Recipes to Slather with Butter
Sunflower Seed & Honey Wheat BreadI've tried other bread recipes, but this one is a staple in our home. I won $50 in a bake-off with a loaf that I had stored in the freezer. —Mickey Turner, Grants Pass, Oregon
Want a bread baking refresher? Check out our bread baking guide and get all of your questions answered (or just get some reassurance).
Best Ever Banana BreadWhenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! —Gert Kaiser, Kenosha, Wisconsin
Baker's Dozen Yeast RollsA yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try ’em with soups and chili. —Taste of Home Test Kitchen
Buttery CornbreadA friend gave me this homemade cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your-mouth side hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California
Have you ever ended up with undercooked bread? Learn what to do about it and ensure it never happens again.
Oatmeal Dinner RollsThese fluffy rolls go perfectly with any meal. They have a delicious homemade flavor that's irresistible. I like them because they're not hard to make and they bake up nice and high. —Patricia Staudt, Marble Rock, Iowa
Cinnamon Raisin Quick BreadCinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. —Flo Burtnett, Gage, Oklahoma
Take a look at these cranberry bread recipes.
Lemon Blueberry BreadOf all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota
Apple Zucchini BreadSince apples and zucchini are so abundant in this area, it's only natural that the two be used together in one recipe. I really don't know the origin of this bread, but I do know it's been one of my favorites for many years. —Patti Dillingham, Scranton, Arkansas
For more, check out our collection of zucchini bread recipes and also learn how to make zucchini bread.
Crusty Homemade BreadCrackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, Wisconsin
Apple BreadI got this apple quick bread recipe a long time ago and with a few changes it's become one of our favorites. Everyone who's ever tasted this apple bread has asked for the recipe! —Phyllis Herlocker, Farlington, Kansas
Honey CornbreadServing this moist cornbread to family and guests is a pleasure. Honey gives the bread a slightly sweet taste, and most people find it difficult to eat just one piece. —Adeline Piscitelli, Sayreville, New Jersey
Pillow-Soft Dinner RollsThe dough for these rolls has a nice texture and is simple to shape. The recipe came from an old church cookbook. —Norma Harder, Weyakwin, Saskatchewan
Homemade Buttermilk BiscuitsThe recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina
Pull-Apart Garlic BreadPeople go wild over this golden, garlicky loaf whenever I serve it. There’s intense flavor in every bite. —Carol Shields, Summerville, Pennsylvania
Buttery Bubble BreadHomemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I'm serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas
Garlic-Cheese Crescent RollsUpgrade your basic crescent roll recipe! Here's a recipe that just couldn't be much quicker or easier and is sure to add a nice touch to any dinner. The garlic and Parmesan flavors really come through. Enjoy! —Lori Abad, East Haven, Connecticut
Parmesan Sweet Cream BiscuitsSweet cream biscuits were the first kind I mastered. Since the ingredients are so simple, I can scale the recipe up or down. In fact, I've actually memorized it! —Helen Nelander, Boulder Creek, California
Potluck Pan RollsThe appealing homemade yeast-bread flavor of these golden rolls is unbeatable. Soft and light, they're great alongside any entree. Folks are disappointed if I don't bring them to potluck dinners. —Carol Mead, Los Alamos, New Mexico
Sesame French Bread Homemade French bread isn’t at all difficult to make, and it’s perfect alongside Italian foods. If you’re not serving a large group, freeze one loaf to enjoy later. —Peggy Van Arsdale, Trenton, New Jersey
Hawaiian Dinner RollsPineapple and coconut give a subtle sweetness to these golden homemade rolls. If there are any leftovers, they're great for sandwiches. —Kathy Kurtz, Glendora, California
Tomato-Herb FocacciaWith its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it’s a family dinner or a game-day get-together. It never lasts long! —Janet Miller, Indianapolis, Indiana
Garlic Herb Bubble LoafI adapted an old sour cream bread recipe for this deliciously different pull-apart loaf that smells heavenly while baking. It has a light crust, tender interior and lots of herb and butter flavor. We think it's wonderful with a hot bowl of potato soup. —Katie Crill, Priest River, Idaho
Autumn Pear BreadPears give these little loaves delicious flavor and help keep them nice and moist. They make lovely gifts to share, too. —Mary Lynn Wilson, Linden, Texas
Soft Sesame BreadsticksI've been making these tasty breadsticks that go with almost any meal for years. Since they use ingredients like flour, sugar, baking powder and milk, it's convenient and inexpensive to mix up a batch. —Nancy Johnson, Connersville, Indiana
Caraway Seed Rye BreadMy parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
Butternut Squash Dinner RollsThese wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December! —Ula Kessler, Liberty Center, Ohio
Oat Pan RollsI've made so many of these delicious rolls that I think I could make them blindfolded! I always take about 200 of them to the senior citizens dinner at our church. After shaping the rolls, you can freeze them, then just thaw and bake when you need them. —Debbie Johnson, Centertown, Missouri
No-Knead Casserole BreadYou'll love this cheddar bread made in a casserole dish. It is one of the easiest yeast breads to make. And since it calls for rapid-rise yeast, you don't have to wait long to enjoy it! —Peggy Key, Grant, Alabama
Handy Sausage BiscuitsThese are similar to old-fashioned biscuits made from scratch, but they're even better thanks to the tasty sausage throughout. It's almost impossible to stop eating them. I like to serve these biscuits with an egg dish or soup. —Nancy Parker, Seguin, Texas
Honey Spice BreadThe texture of this bread is almost like a cake, so I usually serve slices of it for dessert. The loaf looks so festive with the pretty glaze drizzled on top. —Gaye O'Dell, Binghamton, New York
Mom's Buttermilk BiscuitsThese fluffy buttermilk biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming
Whole Wheat French BreadThe first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. —Roseann Loker, Colon, Michigan
Date Pecan Tea BreadPacked with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. —Carole Resnick, Cleveland, Ohio
Cinnamon Swirl BreadYour family will be impressed with the soft texture and appealing swirls of cinnamon in these buttery breakfast loaves. —Diane Armstrong, Elm Grove, Wisconsin
Wholesome Wheat BreadMy sister and I were in 4-H, and Mom was our breads project leader for years. Because of that early training, fresh homemade bread like this is a staple in my own kitchen.
-Karen Wingate, Coldwater, Kansas
Soft Buttermilk Dinner RollsWarm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. —Jennifer Patterson, Shoshone, Idaho
Honey Whole Wheat RollsMost of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew. —Celecia Stoup, Hobart, Oklahoma
Wonderful English MuffinsWhen I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. —Linda Rasmussen, Twin Falls, Idaho
Italian Pinwheel RollsParmesan cheese, garlic and oregano make these rolls hard to resist. My family gets hungry when they smell them baking and can't wait for them to be done. —Patricia FitzGerald, Candor, New York
Feather-Light BiscuitsI usually used a glass as a cutter so the biscuits are bigger than average size, and I always baked some extras to send home with the kids. They liked to split them and fill them with cheese or peanut butter and strawberry jam. —Eleanore Hill, Fresno, California
Skillet Herb BreadWe had a lot of family get-togethers while I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. Mom's was my favorite—she created this recipe more than 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California
Wild Rice Bread with Sunflower SeedsI loved skipping the boring school cafeteria meals and going to my grandma’s house for lunch. She spent most of her life in northeastern Minnesota, which is reflected in this bread's ingredients. Now my family uses this for our holiday stuffing. —Crystal Schlueter, Northglenn, Colorado
Up Next: The Best Bread Recipes of 2023
Originally Published: August 12, 2021
