Gingerbread Butter
This gingerbread butter recipe will transform any pancake, waffle, or slice of toast into a festive holiday treat! And it's SO easy to make!
Servings: 8
Ingredients
- ½ cup unsalted butter, softened
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg (or freshly grated nutmeg)
- 1 tablespoon maple syrup
Instructions
- Blend ingredients together using fork. Scrape into small decorative bowl. If you prefer, form the compound butter into a log on plastic wrap or parchment paper, wrap tightly, and refrigerate until firm.½ cup unsalted butter, softened, 1 teaspoon ground ginger, ¾ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, 1 tablespoon maple syrup
- Refrigerate the gingerbread butter until ready to use. It's best if you remove compound butter from the refrigerator 30 minutes ahead of time so it can soften slightly.
Notes
- Storage: Gingerbread butter, wrapped tightly, will keep in the refrigerator for up to three weeks, or in the freezer for 3 months. Thaw in the refrigerator before using.
- Serving ideas: This compound butter is delicious served with quinoa pancakes, buckwheat pancakes, or best of all, gingerbread pancakes! Try it on homemade whole wheat bread or easy pumpkin bread.
Nutrition
Serving: 1tablespoon | Calories: 110kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 2mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 0.1mg
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