Sweet Vanilla Bean Compound Butter for Baking
A sweet vanilla bean compound butter recipe built for baking applications, and just as good spread on toast or melted over warm baked goods.
Vanilla bean compound butter takes the format in a slightly different direction than the honey cinnamon version - built more for baking applications than direct spreading, though it works well both ways.
Sweet Vanilla Bean Compound Butter
Prep time: 10 minutes, plus chilling | Makes: about 1 cup
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 vanilla bean, split and scraped (or 1 tbsp vanilla bean paste, or 2 tsp pure vanilla extract)
- 3 tbsp powdered sugar
- Pinch of salt
Instructions
- In a medium bowl, mash the softened butter with a fork until smooth.
- Scrape the seeds from the vanilla bean directly into the butter (or add the vanilla bean paste or extract), along with the powdered sugar and salt.
- Mix thoroughly until evenly combined, with visible flecks of vanilla bean throughout if using a whole pod.
- Spoon onto parchment paper or plastic wrap and roll into a log, twisting the ends to seal.
- Refrigerate for at least 1 hour before slicing, or freeze for longer storage.
Notes
Using powdered sugar rather than granulated keeps the texture smooth - granulated sugar won't fully dissolve into cold butter and can leave a slightly gritty texture.
Whole Vanilla Bean vs. Extract
A whole vanilla bean, split and scraped, gives the most pronounced flavor along with visible flecks throughout the finished butter, which looks appealing but comes at a higher cost than extract. Vanilla bean paste is a reasonable middle ground, offering good flavor and some visible flecks at a lower cost than whole beans. Plain vanilla extract works too, though the flavor will be a bit less pronounced and there won't be any visible specks.
What to Use It On
- Melted over warm baked goods like scones or muffins right out of the oven
- Worked into a pancake or waffle batter in place of plain butter
- Spread on toast alongside jam
- Melted over baked apples or pears
- Used in place of plain butter in a simple sugar cookie or shortbread recipe for extra vanilla flavor throughout
Variations
- Brown sugar version: Substitute brown sugar for the powdered sugar for a deeper, more caramel-like sweetness (note this may leave a slightly less smooth texture).
- Almond version: A small amount of almond extract alongside the vanilla adds a subtle marzipan-like note, good in baking applications.
- Citrus vanilla version: A bit of orange or lemon zest pairs surprisingly well with vanilla for a brighter variation.
This is the most baking-oriented option in this series, worth keeping on hand if you bake often. For more, see the complete compound butter guide.
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