With food, it’s so easy to over-think and over-do, and so often the best things are incredibly simple. One of my favorite things to make for company, or to take to a party, is a simple compound butter. They’re so easy, and so quick, and all you have to do is grab a yummy loaf of bread at the grocery store bakery, and you made something completely impressive and delicious with a little more than zero effort. I make both sweet and savory butters all the time, and this Sweet Orange -Berry Butter is one of everyone’s favorites.
Ingredients and Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Ingredients
- Butter – Use real butter! I use salted.
- Honey
- Powdered sugar
- Fresh orange zest – Orange zest adds a burst of citrus flavor and beautiful orange speckles to the finished butter.
- Dried or freeze dried berries – I know some people add fresh berries to compound butters, but it can get tricky because you’re introducing moisture into the mix and it can cause the butter to start separating and make a big mess. I find that using dried or freeze dried berries works well consistently and stores longer, as well.
You can usually find a variety of of dried berries at the grocery store (and even more at stores that sell bulk items, and health food stores). I like the bagged mixes that have strawberries and blueberries, and cherries in them. You can always use dried cranberries, but I do prefer at least a mix of that contains the other berries as well. You’ll also want to chop them quite finely so they’re small enough to spread nicely.
Using freeze dried berries is another option, and I like to make this with a combination of both. But you can certainly use just one or the other. You can find freeze dried berries in more and more places these days. The ones pictured are from Target. Freeze dried berries are light and crunchy, and kind of melt in your mouth. They’re the kind of berries you find in cereal. The trick when using them here is to allow the butter enough time to sit before serving so the berries can absorb some moisture and lose their crunch. You’ll also want to smash them pretty finely so they just blend in and are able to soften up.
Equipment
- Electric mixer – A handheld mixer works great, or a stand mixer. You can, of course, mix the butter by hand but it’s much better when it has plenty of air whipped in, making it light and fluffy.
How to Make Sweet Orange-Berry Butter
- The butter starts with a toned-down version of our classic honey butter, with a touch of powdered sugar and honey for sweetness. Whipping that all together makes the butter light and fluffy to start with, and then we can add in some flavor.
- You can use dried berries and/or freeze dried berries here. Just chop/crush them small so they are well distributed. Use an electric mixer to beat it all together. Beating helps to incorporate some air into the mix so the finished texture is really light and fluffy.
- For best flavor, allow the butter to rest in the fridge for an hour or two before use.
Storing and Other Tips
- Compound butter needs to be stored in the fridge, but you’ll want to serve it at room temp, so if it’s chilled, just leave it out for about 20 minutes before serving.
- It will stay good in the fridge for 1-2 weeks.
- This makes such a great hostess gift with a cute little tag on it. Or pop it in a basket with a fresh loaf of bread or muffins for a really nice neighbor gift or pick-me-up for a friend. (Nothing picks-me-up like butter.)
- It’s so yummy on cornbread, baguette slices, or a piece of toast, and especially pancakes, crepes, and waffles. Or a sugar cookie. Or graham crackers. Or anything else you can possibly find in your pantry when you are out of all of the other things I just mentioned.
Frequently Asked Questions
Can I leave out the added sugar?
The powdered sugar helps the finished butter fluff up (compared to just honey alone). That said, you can adjust amounts to suit your taste!
Can I add other ingredients?
Sure, just start small and taste as you go. Warm slices like cinnamon would be a great addition.
Can I use fresh or frozen berries?
I have found that fresh and frozen berries contribute water to the butter, making the final product really inconsistent. It will go bad faster as well.
Sweet Orange-Berry Butter
This compound butter is quick and easy; it makes a great gift, or a beautiful and delicious accompaniment to any breakfast and brunch table.
Servings servings of 1 tablespoon
Equipment
- jars for gifting or serving
Ingredients
- 1 cup real butter at room temperature
- 3 tablespoons honey
- 2 tablespoons powdered sugar
- zest from one large orange
- 3 tablespoons berries, dried finely chopped; try a mix of strawberries, blueberries and cherries
- 1-2 tablespoons berries, freeze dried crushed
Instructions
- Beat butter, honey, and powdered sugar with an electric mixer for 1-2 minutes, until light and fluffy.
- Add in remaining ingredients and beat at medium-high speed until combined. Add berries to taste and sub all dried, or all freeze-dried as desired.
- Serve at room temperature on toast or french bread, waffles, muffins, cornbread, pancakes, or crepes.
- If using freeze dried fruit, I recommend letting the butter sit for at least 6-8 hours, or overnight before serving, for best results.
Notes
- Compound butter needs to be stored in the fridge, but you’ll want to serve it at room temp, so if it’s chilled, just leave it out for about 20 minutes before serving.
- It will stay good in the fridge for 1-2 weeks.
- This makes such a great hostess gift with a cute little tag on it. Or pop it in a basket with a fresh loaf of bread or muffins for a really nice neighbor gift or pick-me-up for a friend. (Nothing picks-me-up like butter.)
- It’s so yummy on cornbread, baguette slices, or a piece of toast, and especially pancakes, crepes, and waffles. Or a sugar cookie. Or graham crackers. Or anything else you can possibly find in your pantry when you are out of all of the other things I just mentioned. You always have spoons, and eating butter from a spoon is completely acceptable if it’s flavored butter and there are no witnesses.
Nutrition
Serving: 1tablespoon, Calories: 132kcal, Carbohydrates: 7g, Protein: 0.2g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 91mg, Potassium: 18mg, Fiber: 0.3g, Sugar: 7g, Vitamin A: 355IU, Vitamin C: 11mg, Calcium: 5mg, Iron: 0.2mg
Calories: 132kcal
Cost: $5
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Questions & Reviews
Can I use lemon zest instead of orange zest
yes!
Made this over the holidays for Christmas breakfast. It was divine!
I can’t find freeze dried fruit in my area. Would regular frozen fruit, or fresh fruit work?
Just stick with all dried and it will be great 🙂
This is so funny. I totally saw you at the Portland Temple. My brother in law was in the other wedding party that kept hogging all the picture time..{sorry about that…we have a massive family} I remember thinking how cute those blonde little boys were in their ties..such a small world! Wish I could have talked with you! 🙂
No way! Were you from the wedding party with the red dresses?? That’s hilarious, lol!
We were! So funny! I feel kindof famous right now! 🙂
Wow! That looks delicious!