Last year around this time, I found myself with an abundance of fresh herbs from my mom’s garden. Not wanting to waste a single bit of my bounty, I ended up making a compound butter. My sister went crazy over the herb butter and has been asking me to make it again ever since. This time, in addition to the herb butter, I decided to make two more flavors for her: strawberry butter and cinnamon honey butter.
I took a little liberty with the recipes I used. For the strawberry butter, I increased the strawberries to about ¾ cup and I added a little extra powdered sugar. For the herb butter, I used the herbs my mom had in her garden (thyme, rosemary, sage, Italian flat leaf parsley and oregano). I also added a dash of lemon juice to the butter since I didn’t have enough zest. I pretty much followed the cinnamon honey butter recipe exactly. Also, I didn’t use a mixer for any of the butters. I found that a fork worked just fine.
These butters are delicious. Here’s a little tip for your next biscuit or piece of toast: Mix the strawberry butter with the cinnamon honey butter. You won’t be disappointed. Trust me.
Spoon the butters into a ramekin or wrap them in plastic like I did. The butters can be frozen and thawed for later use but I have a feeling my sister will use these bad boys immediately.