Best 20 Homemade Butter Recipes

HOMEMADE PEANUT BUTTER CUPS

Steps:

• Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.

HOMEMADE PEANUT BUTTER ICE CREAM

Steps:

• Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
• Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

HOMEMADE APPLE BUTTER

Steps:

• Preheat the oven to 250 degrees F. Combine the apples, apple cider, brown sugar and 1/2 teaspoon salt in a large ovenproof pot or Dutch oven over medium heat. Bring to a simmer, partially cover and cook until the apples are soft, about 20 minutes.
• Remove from the heat and stir in the lemon juice, cinnamon, vanilla and cloves. Puree the mixture in a blender in batches until smooth (or use an immersion blender).
• Return the mixture to the pot and bake, uncovered, stirring every 30 minutes, until thickened and deep amber, 2 1/2 to 3 1/2 hours (the timing will depend on the kind of apples you use). Remove from the oven and let cool completely, then transfer to an airtight container and refrigerate up to 5 days.
• Try it on: Pancakes, waffles, yogurt, oatmeal, grilled cheese, PB&J, biscuits, cornbread or pork chops

HOMEMADE PEANUT BUTTER CHEWS

Steps:

• In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat. Stir in peanut butter until well blended. Mix in cereal until evenly coated. Drop by spoonfuls onto waxed paper.
• In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth. Drizzle on the top of the cookies.

HOMEMADE HONEY BUTTER

Steps:

• Place butter in a small bowl. Gradually add honey, beating constantly, until desired thickness is attained.

HOMEMADE COOKIE BUTTER

Steps:

• Place cookies in food processor and process to fine crumbs. With processor running on low speed, slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt. Add water 1 tablespoon at a time until desired consistency is reached.

SPECULOOS COOKIES & HOMEMADE COOKIE BUTTER RECIPE BY TASTY

Steps:

• To make the splice blend, combine spices in a small bowl and mix until evenly distributed.
• To make the cookies, combine flour, salt, baking powder, and spice blend in a large mixing bowl,. Mix until blended.
• In a new large bowl, mix together the butter, sugar, and brown sugar. Mix in the egg.
• Add the flour mixture and combine until well mixed and dough forms.
• Remove dough from bowl and wrap with plastic wrap. Refrigerate for 2-6 hours.
• On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm - 6mm) thickness.
• Cut the dough into desired cookie shape.
• Optional: use speculoos style cookie molds to shape cookies.
• Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.
• To make the cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor.
• Blend until peanut butter texture forms.
• Enjoy!

HOMEMADE HERB-INFUSED BUTTER

Steps:

• Grind up the dried oregano until very fine; measure out 3 tablespoons.
• Melt butter in a saucepan over medium-high heat. Lower heat to medium-low and stir in oregano. Carefully pour in water. Simmer gently, stirring every 20 minutes, until flavors combine, about 2 hours in total. Remove saucepan from heat.
• Wrap a piece of cheesecloth around a glass, ceramic, or metal bowl and secure with a rubber band. Pour butter mixture through cheesecloth into bowl. Remove rubber band and carefully squeeze excess butter out of the cheesecloth, making sure oregano is strained out.
• Cover bowl with aluminum foil and chill in the refrigerator until butter solidifies above water, about 4 hours. Break the butter in half with a knife and transfer to a plate. Cover. Discard water.

HOMEMADE PEANUT BUTTER

Steps:

• Process peanuts and salt in a food processor until desired consistency, about 5 minutes, scraping down sides as needed. Add honey; process just until blended. Store in an airtight container in refrigerator.

HOMEMADE SUNFLOWER BUTTER

Steps:

• Pour sunflower seeds into the container of a high-powered blender, such as a Vitamix®, and secure lid.
• Select Variable 1. Slowly increase speed to Variable 10, then switch from Variable to High. Use the tamper to push sunflower seeds into the blades, and mix until sunflower seed butter develops an oily sheen. Season with salt. Store in an airtight container.

EASY HOMEMADE BUTTER

Steps:

• Fill airtight containers approximately half full with heavy cream. Securely cover containers and shake until thickened.

HOMEMADE CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• 1. Preheat oven to 300 degrees. Grease the bottom and sides of a 13x9 inch baking pan.
• 2. Mix the flour sugar, cocoa, salt, baking powder, and baking soda together in a large bowl.
• 3. Beat the eggs with an electric mixer until they are bright yellow and slightly thick.
• 4. Add the oil, coffee, and vanilla to the eggs. Mix until well incorporated.
• 5. Add the flour to the mix, alternating with the buttermilk, mixing after each addition until just incorporated.
• 6. Start with the flour first, then buttermilk, flour, buttermilk and end with flour.
• 7. Mix well.
• 8. Pour the batter into the prepared baking pan. I always hold the pan up a few inches from the counter and let it fall to get rid of air bubbles in the batter.
• 9. Bake at 300 degrees for 1 hour.
• 10. Test for doneness with a toothpick. Allow to cool.
• 11. Once cake is cooled, place the butter and peanut butter into a medium bowl and beat with an electric mixer.
• 12. Gradually mix in the sugar.
• 13. When it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
• 14. Beat for at least 3 minutes for it to get good and fluffy.
• 15. Frost cake after it has cooled completely.

HOMEMADE HONEY PEANUT BUTTER

Steps:

• Combine peanuts and honey in a food processor; process until peanuts are coarsely chopped, 1 to 2 minutes. Scrape down sides of the food processor bowl with a spatula. Continue processing until very smooth, 2 to 3 minutes more.

HOMEMADE BUTTER PECAN ICE CREAM

Steps:

• In a large heavy saucepan, heat the milk, cream, sugars and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., In a small skillet, saute pecans in butter, stirring constantly. Cool. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Stir in toasted pecans. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

HOMEMADE BUTTER CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, slice the chicken into bite size pieces.
• Combine the chicken with the yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, and cumin and mix to coat well.
• Cover with plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven 430˚F (220˚C).
• Thread the marinated chicken pieces onto bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
• Bake for about 15 minutes, until slightly dark brown on the edges.
• Melt the butter in a large pot over medium heat, then sauté the onions and tomato purée, until tender but not browned.
• Add the garlic ginger paste, cardamom pods, cloves, chili powder, coriander, garam masala, and turmeric and fry for about 30 seconds to release their aromatics and flavor, stirring constantly.
• Pour in the cream and mix well with the onion and spices.
• When the cream mixture is bubbling, add in the chicken and cook for another 2-3 minutes.
• Serve with naan bread and rice and garnish with parsley.
• Enjoy!

HOMEMADE BUTTER PECAN ICE CREAM

Steps:

• Place the light cream, sugar and butter into a saucepan and mix together over a low heat.
• Stir until the mixture starts to bubble around the edges.
• Remove the saucepan from the heat and allow to cool.
• When the mixture is cold transfer it to an ice cream maker and stir in the heavy cream and vanilla extract.
• Freeze according to the manufacturer's instructions but remember to add the pecan nuts as the ice cream starts to harden.

HOMEMADE PEANUT BUTTER AND JELLY BARS

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
• Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
• Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about 36 1 1/2-by-2-inch pieces.

HOMEMADE BUTTER AND BUTTERMILK

Steps:

• Transfer cream to bowl of 5-quart electric stand mixer fitted with whisk attachment. Tightly cover top of bowl and mixer with plastic wrap. Beat cream at moderately high speed until it holds soft peaks, 10 to 12 minutes. Increase speed to high and beat until mixture separates into thick, pale-yellow butter and thin, liquid buttermilk, about 5 minutes more.
• Strain mixture through colander into large bowl. Using hands, vigorously knead butter in colander, squeezing out remaining buttermilk, until dense and creamy, about 5 minutes.
• Transfer butter to large bowl, reserving buttermilk. Using hands, knead salt into butter. Roll into logs and wrap in plastic wrap or transfer to airtight container and refrigerate. (Butter will keep up to 1 week refrigerated or 1 month frozen.)
• Strain buttermilk through fine-mesh sieve, then cover and refrigerate up to 1 week.

HOMEMADE SOFT BUTTER SPREAD

Steps:

• In a food processor, process the room temperature butter for a couple of seconds.
• With the machine running, slowly pour in the oil, then the water in a thin stream to allow the butter to absorb the liquids (this may take several minutes of pulsing and the mixture will be very "loose" like a pudding texture).
• Pour into a crock or bowl.
• Freeze or refrigerate until it firms up.

HOMEMADE CULTURED BUTTER

Steps:

• Whisk cream and buttermilk in a large bowl. Cover loosely with plastic and let sit at room temperature until thickened and tastes tangy, at least 12 hours and up to 36 hours (how long this takes will depend on the temperature of your kitchen). Chill until crème fraîche is cool, about 2 hours.
• Transfer crème fraîche to the bowl of a stand mixer fitted with the whisk attachment. Cover space between top of bowl and head of mixer with plastic wrap (this is a must, unless you want cream all over your kitchen). Beat on high speed until butterfat has separated and starts to clump around bottom of whisk, about 5 minutes.
• Line a fine-mesh sieve with cheesecloth. Strain butter mixture through sieve into a small bowl. Pull cheesecloth tightly over butter and form into a ball. Squeeze to drain any excess buttermilk; reserve buttermilk for another use.
• Transfer butter to a clean bowl and knead, adding a few tablespoons of ice water at a time. Drain water off butter as it becomes cloudy; repeat 3-4 times (the water you drain off should become clearer each time). Continue to knead until no liquid remains. Transfer butter to an airtight container or roll into parchment-wrapped logs. Wrap in plastic and chill until ready to use. Serve with sea salt, if desired.
• Do Ahead
• Butter can be made 2 weeks ahead; keep chilled, or freeze up to 3 months.