Pumpkin Spice Butter Recipe
Prep Time:
20 minutes
Cook Time:
5 minutes
Servings:
1 cup
Ingredients
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground clove
  • ⅛ teaspoon ground white pepper
  • 2 cups heavy cream
  • 3 tablespoons confectioners' sugar
  • ½ teaspoon kosher salt
Directions
  1. In a small saucepan, toast the cinnamon, ginger, nutmeg, allspice, clove and white pepper over medium heat until fragrant, 1 to 2 minutes. Stir in the cream and bring to a light simmer, then remove from the heat and let cool completely. Store in a sealable container and refrigerate overnight.
  2. The next day, place the cream in a food processor with the confectioners' sugar and salt. Spin the mixture until the fat turns into butter and the liquid separates. Transfer the mixture to a large piece of cheesecloth and wring out any excess liquid.
  3. Transfer the butter to a small condiment bowl and use immediately or store in the refrigerator for later.