Rosemary-Garlic & Raspberry-Vanilla Compound Butters

1. 1

   For the rosemary-garlic butter:

2. 2

   In the bowl of a stand mixer fixed with whisk attachment, beat butter on high until fluffy and smooth. Replace whisk attachment with paddle attachment. Add rosemary and garlic to bowl; stir until just combined.

3. 3

   Transfer butter to a sheet of plastic wrap and shape into a cylinder; cover with plastic wrap. Cover plastic wrap with aluminum foil and twist ends in opposite directions to tighten.

4. 4

   Transfer butter to freezer and freeze 30 minutes. Transfer to fridge and store there until ready to serve.

5. 5

   For the raspberry-vanilla butter:

6. 6

   In the bowl of a stand mixer fixed with whisk attachment, beat butter on high until fluffy and smooth. Replace whisk attachment with paddle attachment. Add raspberries, vanilla and sugar to bowl; stir until just combined.

7. 7

   Transfer butter to a sheet of plastic wrap and shape into a cylinder; cover with plastic wrap. Cover plastic wrap with aluminum foil and twist ends in opposite directions to tighten.

8. 8

   Transfer butter to freezer and freeze 30 minutes. Transfer to fridge and store there until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.