A rainbow of crunchy sprinkles folded into lightly sweetened butter. Try it on your morning toast to turn any breakfast into a celebration. It’s also perfect with French toast and waffles or other sweet-and-savory delights. This recipe is an excerpt from Jackie’s cookbook, Sprinkles! Recipes and Ideas for Rainbowlicous Desserts.
Servings: 8 servings
A compound butter is any butter that is mixed with sprinkles, sugar, fancy salt, herbs, or other mix-ins and then reshaped into a log or scooped into a jar for later use. The longer a compound butter sits, the more the mix-ins impart flavor (and, in some cases, aroma) to the butter. Compound butter will keep in refrigerator for up to 1 month.
Ingredients
- 1 cup 2 sticks salted or unsalted butter softened to room temperature
- ¼ cup rainbow jimmies or other multicolored sprinkles of your choice
- 2 tablespoons honey
Instructions
- By hand or with an electric mixer on low speed, beat butter until smooth and then mix in jimmies or sprinkles.
- Stir in honey.
- Divide the compound butter between two pieces of plastic wrap large enough to make two butter logs, then wrap the plastic wrap over the top, between your hands and the toppings (this will help keep your hands clean), and gently roll into tight logs. Fold in the short end of the plastic wrap to cover the ends.
- Refrigerate until firm.
- To serve, unwrap and let soften to a spreadable consistency.
Notes
For a balanced sweet and savory flavor, use a good-quality salted butter, such as Kerrygold
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