Serve sweet compound butters spread on warm toast, buns, muffins, waffles, toasted brioche, cake, panettone or kulich slices, etc.

See also recipes for savoury compound butters.

In picture on right: cinnamon butter on toasted brioche bread.

General advice for preparing compound butters:

• The butter must first be brought to room temperature and softened by beating it.
• Unless stated otherwise, the flavouring ingredients should be finely chopped or pureed. The possible extra liquid they contain should be drained off thoroughly before mixing with the butter.
• Store compound butters refrigerated, placed in clean, small jars, bowls, tubs, etc, tightly sealed. Butters may also be stored in freezer, formed into a log-shape and tightly wrapped. Use a sharp knife dipped in hot water for cutting the frozen butter.

CINNAMON BUTTER

45 g unsalted butter
3 tbsp icing sugar
about ¼ - ½ tsp cinnamon

Soften the butter, mix with sugar and cinnamon and beat until fluffy. Wrap in plastic or parchment paper and foil and store in refrigerator. Take the butter out to room temperature about 20 - 30 minutes before use to make it spreadable.

Recipe source: unknown German women's magazine, 1980s.

HONEY BUTTER

45 g unsalted butter
1 tbsp clear honey

Soften the butter, mix with honey and beat until fluffy. Wrap in plastic or parchment paper and foil and store in refrigerator. Take the butter out to room temperature about 20 - 30 minutes before use to make it spreadable.

Recipe source: unknown German women's magazine, 1980s.

HONEY AND PRALINE BUTTER

45 g unsalted butter
1 tbsp clear honey
3 tbsp finely chopped or ground almond praline

Soften the butter, mix with honey and praline and beat until fluffy. Wrap in plastic or parchment paper and foil and store in refrigerator. Take the butter out to room temperature about 20 - 30 minutes before use to make it spreadable.

Recipe source: unknown German women's magazine, 1980s.

CHOCOLATE BUTTER

45 g unsalted butter
200 g finely grated milk chocolate
1 tbsp finely grated hazelnuts

Soften the butter, mix with grated chocolate and hazelnuts and beat until fluffy. Wrap in plastic or parchment paper and foil and store in refrigerator. Take the butter out to room temperature about 20 - 30 minutes before use to make it spreadable.

Recipe source: unknown German women's magazine, 1980s.

CHERRY BUTTER

45 g unsalted butter
1 tbsp sugar
pinch of ground cloves
8 canned or candied maraschino cherries
2 tbsp lightly toasted almond flakes

Thoroughly drain and wipe dry the canned cherries. Cut them in small cubes. Soften the butter, mix with sugar and cloves and beat until fluffy. Stir in the cherry cubes and almond flakes.

Wrap in plastic or parchment paper and foil and store in refrigerator. Take the butter out to room temperature about 20 - 30 minutes before use to make it spreadable.

Recipe source: unknown German women's magazine, 1980s.

RUM AND RAISIN BUTTER

45 g unsalted butter
2 tbsp raisins or currants
3 tbsp rum
2 tbsp soft brown sugar (firmly packed)
½ vanilla bean

Soak the raisins or currants in rum for several hours, preferably overnight. Split the vanilla bean and scrape out the seeds. Soften the butter, mix with the vanilla seeds and sugar and beat until fluffy. Stir in the drained raisins.

Wrap in plastic or parchment paper and foil and store in refrigerator. Take the butter out to room temperature about 20 - 30 minutes before use to make it spreadable.

Recipe source: unknown German women's magazine, 1980s.