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Kerrygold Compound Butters

Butter. I love butter. I’ve made my own, I’ve bought every kind known to man in at least two different countries, and for my money, I always go back to Kerrygold. No one’s asked me to say that, and it’s not going to help my case for this recipe contest I’m attempting to win – I just want you to know that when it comes to butter, these guys are the tops.

I’ve long bought Kerrygold Butter for baking. But I still purchased easily spreadable butter plus canola oil concoctions for spreading on bread straight from the fridge. The convenience plus the need to save the good stuff for my next baked good always won out, and I ended up putting inferior butter on mah toast.

Not anymore! Kerrygold has just released two new products that I’m pretty much in love with. What I love most is that there’s no added oil to make these two new butters spreadable from the refrigerator.

Kerrygold figured out that milk from their cows in the Summer month has a naturally softer milkfat, so they created Naturally Softer Pure Irish Butter by slowly churning it to get a softer, creamy butter that spreads on toast straight from the depths of the butter compartment in your fridge.

Kerrygold has also created a reduced fat butter with 25% less fat than traditional butter, and 50% less sodium without using chemicals or additives. Instead, they understand the science of how their cows eat, and produce the butter at optimal times to ensure less fat. I’ve tasted both, and God’s truth – I can’t taste a difference. They’re both delicious.

Here’s where the fun comes in. Spreadable Kerrygold butter is fantastic on its own. And even more fantastic when you make compound butters with it.

What’s a compound butter, you ask? A compound butter is simply butter that has additional flavors or ingredients added to it. Most of us have them in restaurants all the time (Texas Road House serves cinnamon butter with their rolls), but how come we never think to make them at home? They’re so simple, so easy to make, and downright amazing!

I’ve made four compound butters using Kerrygold Naturally Softer Irish Butter and Reduced Fat Irish Butter that I think you’re going to love. By the end of my recipe testing, I was literally holding myself back from eating these with a spoon right of the tub. My favorite? Texas Gold.

I called it Texas Gold because us Texans love our saltines. And a lot of times, at a barbecue restaurant, you’ll be served saltines and butter as, well, an aperitif! For Texas Gold, I combined all my favorite savory flavors: salt, pepper, onion, garlic, paprika and cheddar cheese into one fantastic butter. Spread it on saltines or make garlic bread with it. Heck, eat it out of the tub with a spoon.

Early in the morning, I like to start my day with a simple piece of toast or even a toaster waffle. Plain butter is delicious, but breakfast takes on a whole new spin when you have three sweet butters to choose from to add variety and spice to your breakfast (or afternoon snack!).

Disclaimer: Kerrygold Butter provided these tubs of butter to me free of charge for the purpose of entrance into a food blogger contest based on recipe development. All opinions expressed are my own, based on my personal use of the Kerrygold products. I have not been paid for my opinion, favorable or otherwise, or recipe development.

[wpurp-searchable-recipe]Kerrygold Compound Butters – – – [/wpurp-searchable-recipe]

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Thursday 22nd of March 2012

I agree about Kerrygold being the best. Can you buy it in the US? By the way I discovered it in Germany. Love it!


Sunday 15th of January 2012

Like the blog

Tickled Red

Thursday 1st of December 2011

Girl, You just turned compound butter into an art form! Love them all but I'm going to start of with Texas Gold this weekend.


Thursday 1st of December 2011

So happy for you! Congrats!

oh sweet escape

Monday 21st of November 2011

you have so many good ideas in this post! love compound butters... so simple but yet so good!