Butter Recipes for Toppings

Recipes coming soon!

These are going to be recipes that have been tried by our customers and sent to us! They are just suggestions! Use as you will and if you have one you'd like to contribute, please submit one! Email yours to: info@paparaysmixes.com 

Thank you for your submissions!

 

 

Fresh Fruit Butters 

Use Strawberries, Blackberries, Peaches or any fresh fruits!

½ cup fresh diced Strawberries (any fresh fruit) sweet and fragrant
2 sticks of real room temperature butter
¼ cup powdered sugar

Cream butter with a hand mixer until it is well beaten and smooth then slowly add your powdered sugar stirring as you add it. Fold in your diced strawberries and mix ingredients together until you have a light creamy pink mixture. Once done, put in refrigerator until ready to use. It will last in the refrigerator for about a week and the freezer for about 3 weeks. Enjoy. We heard this one is a GREAT one!


Brandy Butter

125 g room temperature chopped butter
140 g (¾ cup) pure icing sugar
1½ tsp Brandy (your choice brand)

Beat the butter until it is soft and creamy. Add the icing sugar and beat it again until mixed, then beat in the brandy. 

 

Honey Butter

1 stick room temperature butter
2 Tbsp Honey
½ tsp Vanilla Extract

Beat the butter until it is soft and creamy, add the honey and the vanilla extract. Beat again until completely mixed.

 

Pumpkin Spice Butter

1 stick room temperature butter
2 Tbsp Pumpkin Puree
1 tsp pumpkin spice seasoning
½ tsp vanilla extract

Beat the butter until it is soft and creamy, add the puree, extract and seasoning and combine until they are blended well. Enjoy

 

Garlic & Herb Butter

1 stick room temperature butter
2 Tbsp fine chopped Parsley
1 tsp fresh fine chopped Thyme
1 tsp fresh fine chopped Rosemary
2 cloves Garlic minced

Beat the butter until it is soft and creamy, add the seasonings and the minced garlic and continue to stir until it is blended well. (This is a great one!)

 

Maple Butter

1 stick of room temperature butter
2 Tbsp Maple syrup (your choice)
½ tsp Cinnamon

Beat the butter until it is soft and creamy. Add the maple syrup slow and blend while you add the cinnamon. Stir until completely combined.

 

Red Wine Butter

1 stick of room temperature butter
½ tsp Rosemary (finely chopped)
1 minced shallot
¼ cup red wine (your choice)
Dash of fresh cracked pepper

*reduce the red wine and shallots together first before beginning

(place your red wine and shallots in your sauce pan and put them over medium heat. Let it boil at a moderate rate until it has reached the desired thickness. You will end up with a syrup, about 1-2 Tbsp of liquid. (Do NOT let it burn))

Mix your ingredients together in another bowl. Continue to stir until all are completely blended together.

 

Whipped Orange Butter

6 Tbsp unsalted butter (room temperature)
1 Tbsp Confectioner's sugar
1 med. orange, zested and juiced for 1 Tbsp of juice
1 dash of Cinnamon (optional)

Put ingredients in a small bowl, use mixer to beat or hand blend until we mixed or blended. Refrigerate after making.

 

Raspberry Butter

½ cup unsalted room temperature butter
¼ cup raspberry preserves
¼ cup fresh raspberries
1 Tbsp confectioner's sugar

Beat all ingredients together until well combined. Refrigerate until set.

 

Rum Butter

1 lb brown sugar
1 cup melted butter
½ cup dark Rum
½ tsp ground Nutmeg
½ tsp ground Cinnamon

Blend all ingredients together in a food processor or a blender until they are all evenly combined. Place into a container and put in refrigerator. Bring to room temp before use if desired.

 

Mustard Butter

1 stick unsalted room temperature butter
2 Tbsp Dijon mustard w/ grains

Blend butter and mustard together well and serve.

 

Garlic Butter

½ cup salted room temperature butter
½ Tbsp minced Garlic
3 Tbsp grated parmesan cheese
1 tsp Garlic salt
¼ tsp black pepper
½ tsp parsley

Combine all ingredients well in a bowl and mix until well blended. This butter can last up to a week in the fridge and up to 9 months in the freezer.

 

Brown Sugar Cinnamon Honey Butter

½ cup salted room temperature butter
¼ cup dark brown sugar
1 tsp ground cinnamon
1 Tbsp honey

In a mixing bowl, blend all the above ingredients making sure they are all blended together well. Refrigerate once combined.

 

Lemon & Chive Butter

1 stick of room temperature butter
1 Tbsp Lemon juice
1 tsp Dried Chives
1 Tsp grated Lemon Peel

In a separate bowl combine the above ingredients and mix well. Once combined put in a container and refrigerate or use.

 

Lemon Poppyseed Compound Butter

1 stick room temperature butter
1 medium Lemon - zested
1 tsp Lemon juice
¾ tsp Poppyseeds
½ tsp Honey

Combine all ingredients in a small bowl. Refrigerate for at least 1 hour. The longer it sets, the more the flavors will develop!

 

Southern Style Honey Butter

½ cup softened butter
2 Tbsp sweet condensed milk
5 Tbsp Honey, or to taste

Combine ingredients in a small bowl. Mix well and add more honey if needed by taste. Refrigerate until use.

 

Pecan Honey Butter

1 lb unsalted room temperature butter
½ cup Pecan halves
¼ cup Clover honey

*Preheat oven to 350° - put pecans on baking sheet. Bake until toasted: 5-8 minutes. Cool to room temperature and then chop them.

Put chopped, baked pecans and butter in a stand mixer. Blend 3 to 5 minutes. Reduce speed to low and add the honey. Blend until mixed completely. Transfer to a bowl and refrigerate.