Kerrygold Butter tastes great as it is, but why not mix things up a bit with these sweet and savoury flavoured butter ideas... 

Sweet Flavoured Butter
To make a sweet butter, choose one of the following types and blend well into 50g softened Kerrygold Pure Irish Butter. Serve with hot puddings or pancakes.

Brandy butter
Add 100g sieved icing sugar and 1 tablespoon brandy. Rum may also be used. Add the liquid slowly to avoid the mix congealing.

Lemon butter
Add 75g sieved icing sugar and juice and grated rind of half a lemon. Orange may also be used.

Almond butter
Add 50g sieved icing sugar, 25g ground almonds and 2-3 drops of almond essence.

Cinnamon butter
Add 50g sieved sugar and 2 level teaspoons of ground cinnamon.

Savoury Flavoured Butter
To make savoury butter, choose one of the following types and blend well into 100g softened Kerrygold Pure Irish Butter.

Parsley butter 
Add a heaped tablespoon of finely chopped parsley, lemon juice and black pepper.

Garlic butter
Peel and crush two cloves of garlic, black pepper and mix with the butter.

Tomato butter
Add two teaspoons of tomato puree.

Mustard butter
Blend in a teaspoon of mustard.

Curry butter  
Add two teaspoons of curry powder or one teaspoon of curry paste.

Paprika butter     
Add half a teaspoon of paprika pepper.

Horseradish butter
Add two tablespoons of horseradish relish.

Add a dash of style to a whole range of dishes and a touch of elegance to butter presentation by creating a variety of shapes from Kerrygold Pure Butter. 

Curls 
To make butter curls, dip a butter curler in very hot water. Scrape the curler along the top of a block of butter. Keep the butter curls in iced water until ready to use.

Shapes
Cut slices of butter approximately 0.5" in thickness. Use different shaped small pastry cutters to stamp out shapes.

Pats 
Spoon softened butter onto a piece of greaseproof paper and roll into a cylindrical shape. Twist each end of the greaseproof paper to form the shape. Chill the butter and slice into round pats.

Balls
Using a partisan cutter (melon baller), cut out ball shapes from a block of butter.

Fingers
Cut 0.5" slices of butter and cut into fingers.

Round balls
Using wooden butter hands, shape pats of butter into round ball shapes.

Triangles
Cut slices of butter approximately 0.5" in thickness. Cut the slices diagonally to form triangles.

Zig-zags
Shape butter into a block, approximately 2" inches square. Draw a fork or butter curler along the surface of the butter to form a zig-zag pattern.

Butter should be stored in its original wrapper in a cool, dark place - the fridge is best. As with milk and cream, butter can absorb other flavours so keep it covered and away from strong smelling foods. If properly stored, butter should keep in a fridge for several weeks, or in a freezer for up to three months.