Although compound butters are slightly more difficult to measure out in recipes, the extra hassle is well worth the effort. More often than not when it comes to baked goods, extra flavors are found in glazes, fillings or simple syrups (especially when it comes to cake). It seems silly to only flavor our desserts from the outside when you can be adding that extra oompf or depth from within.
Compound butters can be refrigerated safely for a week, but should be frozen after that. Although traditional sticks of butter are easy to measure, compound butters require slightly more leg work to be able to pull out exactly the amount you need. Simply line a muffin tin with paper liners and using a measured cookie scoop, scoop in exact amounts into each muffin tin. Freeze tray and when solid, remove and place in air tight container/bag and label with size increments for later use.
We love the giant 1/4 cup cookie scoop as well as the smaller 1 tablespoon scoop as either is easy to use in any recipe. Brush up on a few of our favorite models if you missed it previously.
New to compound butters? They're easy as can be, here's a few of our favorites — tell us what you'd pair them with in the comments below!
(Image: Sarah Rae Trover)