Cowboy Butter Recipe (2024)

FAQs

What is cowboy butter made of? ›

Stir together butter, garlic, parsley, chives, mustard, lemon zest and juice, smoked paprika, salt, black pepper, thyme, chili powder, and crushed red pepper in a medium bowl until well combined. Transfer butter mixture to a large sheet of plastic wrap or parchment paper, and roll into a log, shaping as needed.

Cowboy Butter Tips

If the butter is separating, it might be because it's too warm. You want the butter to be room temperature soft but not liquified. When mixing all the ingredients, be sure to whisk vigorously. You can also put the bowl in the refrigerator for a few minutes and then whisk it again.

The recipe for homemade whipped butter could not be easier. All you need is a softened, room-temperature stick of butter and a bit of little milk or water, along with a hand or stand mixer. Within minutes, you will have delicious and creamy butter that spreads easily over any bread.

Cowboy Butter may have been invented by a Southern-style restaurant in New York City, but it's not entirely clear. It's a spicy, citrusy, herby butter mixture, basically a fancy compound butter, that is amazing on steak, chicken, beans, and cornbread. You know, foods cowboys might have eaten.

Texas Roadhouse whipped honey butter is so easy to make. You only need five ingredients. Start with four sticks of butter, 1 cup of powdered sugar, 1 tablespoon of kosher salt, 1 tablespoon cinnamon, 2 tablespoons honey, and whip. And if this recipe seems similar to cake frosting, that's because it is.

Sometimes, melted butter will be dispersed in the cream and won't separate. This happens if you churn butter in a hot or humid climate. Refrigerate the bowl with its contents for an hour or so. Upon refrigerating, you should see layers of butter floating on the buttermilk as the melted butterfat solidifies.

In about 5–8 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown. The foam will slightly subside and the milk solids on the bottom of the pan will toast. It will smell intensely buttery, nutty, and rich.

It's brimming with butterfat

“I think restaurant butter often tastes better because it has a higher butterfat percentage,” says Luke Ilardo, head baker and owner of Doppio Pasticceria in Baltimore. “Most grocery stores offer 80% butterfat, but through our distributors, we can pretty easily find up to 86% butterfat.

If you overmix, the butter will separate out of the mixture and it will be grainy and soupy. Be sure to stop once your butter becomes light and fluffy.

Jersey cream makes churning faster, due to larger butterfat globules. Just using run of the mill cream from the store probably means that you are starting off with better ingredients than the average butter. But if you can find non-ultra heat treated cream from pastured cows, that will vastly improve the flavor.

What is the best cream to make butter with? ›

Always buy heavy cream or whipping cream for churning butter. Any brand will do. You need the higher fat content. Heavy cream is approximately 40% butterfat and 60% milk solids and water.

Butter isn't that expensive — it's about $3 per pound at the wholesale level. Cream costs roughly $3.50 for 16 ounces, or less if you buy a larger carton. That means the price of making your own butter isn't much more than buying it in the store, and often you can get organic cream cheaper than organic butter.

Western Star Easy Spread Butter is a pure and delicious blend of butter that is incredibly easy to spread for a quick and easy option. This full-flavoured butter is made without any artificial flavours, colours or preservatives, spreadable straight from the fridge.

Brown specks in brown butter are toasted milk solids. They're actually where most of the flavor comes from, so make sure you scrape those out of the pan along with the liquid butter. Don't strain out the specks. Trust me, you want it all in your recipe!

Texas Roadhouse butter is no exception. The restaurant takes great pride in using only the finest, freshest ingredients. Their butter is made from real cream, ensuring a rich, creamy taste that melts in your mouth. This commitment to quality is a primary reason behind the butter's exceptional flavor.

Grass-fed butter comes from cows that are ranged on grasslands during the warm weather, and fed hay in colder months. Their diet can be supplemented with a small percentage of grain to help the cow stay healthy while producing milk in the winter.