Let me start with the honest truth:
I love butter. Not just any butter—but richly flavored, herb-studded, melt-on-everything, made-from-scratch butter.
There’s something deeply satisfying about making butter with your own two hands. It’s simple, magical, and weirdly primal. But what takes it from a humble pantry staple to something crave-worthy is the flavor you infuse into it.
There’s something deeply satisfying about making butter with your own two hands. It’s simple, magical, and weirdly primal. But what takes it from a humble pantry staple to something crave-worthy is the flavor you infuse into it.
This spicy sun-dried tomato basil butter is bold, garlicky, herby, and just a little spicy. It elevates anything it touches—whether it’s warm bread, roasted veggies, grilled chicken, or even a seared steak. The kind of butter you can use to finish a dish or spread on toast and call it dinner.
And the best part? We’re starting from scratch—with just a bottle of heavy cream.
Why Make Butter from Scratch?
You could absolutely make compound butter using store-bought sticks, and I wouldn’t blame you. But starting from heavy cream gives you a silkier, fresher, more flavorful result. Plus, it’s surprisingly easy. All you need is a stand mixer or hand mixer—and a little patience.
After 10 to 15 minutes of whipping, you’ll witness the magical moment where fluffy whipped cream suddenly separates into butterfat and buttermilk. That’s when you know you’re about to make something special.
Ingredients You’ll Need
For the Butter:
- 1 quart (32 oz) heavy cream – preferably not ultra-pasteurized
- Pinch of salt (optional, for the base butter)
For the Flavor Add-Ins:
- ¼ cup sun-dried tomatoes, finely chopped (packed in oil, drained first)
- 4–6 large cloves garlic, minced
- 1 small shallot, finely minced
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- ½ tablespoon kosher salt
- Optional: pinch of red pepper flakes or a diced Calabrian chili for more heat
Instructions
1: Whip the Cream Into Butter
- Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer). Start on medium speed and gradually increase to high.
- Whip the cream for 10–15 minutes. First, it’ll turn into whipped cream, then it’ll begin to look grainy, and eventually, the butterfat will separate from the buttermilk.
- Once the butter clumps onto the whisk and a pale liquid pools at the bottom—that’s your cue. Stop mixing.
2: Rinse the Butter
- Transfer the butter to a fine mesh strainer or cheesecloth over a bowl. Squeeze out as much liquid (buttermilk) as possible.
- Rinse the butter under cold water, kneading gently with your hands or a spatula. Continue rinsing and kneading until the water runs mostly clear. This step helps the butter last longer in the fridge.
3: Add the Flavor Bomb
- Place the clean, rinsed butter in a medium mixing bowl.
- Add your chopped:
- Sun-dried tomatoes
- Garlic
- Shallot
- Basil
- Parsley
- Salt
- (Optional red pepper flakes or chili for heat)
- Use a silicone spatula or clean hands to thoroughly combine everything until the herbs and seasonings are evenly distributed throughout the butter.
4: Store and Use
- Scoop the butter into a small glass jar, ramekin, or form into a log using parchment paper.
- Store in the fridge for up to 1–2 weeks, or freeze for longer storage.
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Easy Homemade Spicy Sun-Dried Tomato Basil Butter (From Scratch with Heavy Cream)
Ingredients
Butter
- 1 Quart (32oz) Heavy Cream
Add Ins
- ¼ Cup Sun-dried tomatoes (finely diced)
- ¼ Cup Minced Basil
- ¼ Cup Minced Parsley
- 4-6 Cloves Minced Garlic
- 1 Small Shallot
- ½ Tbsp Salt
Instructions
Step 1: Whip the Cream Into Butter
- Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer). Start on medium speed and gradually increase to high.
- Whip the cream for 10–15 minutes. First, it’ll turn into whipped cream, then it’ll begin to look grainy, and eventually, the butterfat will separate from the buttermilk.
- Once the butter clumps onto the whisk and a pale liquid pools at the bottom—that’s your cue. Stop mixing.
Step 2: Rinse the Butter
- Transfer the butter to a fine mesh strainer or cheesecloth over a bowl. Squeeze out as much liquid (buttermilk) as possible.
- Rinse the butter under cold water, kneading gently with your hands or a spatula. Continue rinsing and kneading until the water runs mostly clear. This step helps the butter last longer in the fridge.
- Save the leftover buttermilk! It’s great for pancakes, biscuits, or soaking chicken.
Step 3: Add the Flavor Bomb
- Place the clean, rinsed butter in a medium mixing bowl.
- Add your chopped:Sun-dried tomatoesGarlicShallotBasilParsleySalt(Optional red pepper flakes or chili for heat)
- Use a silicone spatula or clean hands to thoroughly combine everything until the herbs and seasonings are evenly distributed throughout the butter.
Step 4: Store and Use
- Scoop the butter into a small glass jar, ramekin, or form into a log using parchment paper.
- Store in the fridge for up to 1–2 weeks, or freeze for longer storage.
Video
How to Use This Spicy Herb Butter
- Slather on warm sourdough, garlic bread, or toast
- Melt over grilled chicken, steak, or shrimp
- Stir into roasted potatoes, mushrooms, or green beans
- Toss with pasta and a splash of pasta water for a simple herby sauce
- Finish a risotto or polenta with a spoonful for a rich, aromatic finish
FAQs
Can I use salted butter or cream instead of making it from scratch?
Yes! If you’re in a rush, just use two sticks (1 cup) of softened, unsalted butter, and mix in the flavorings. But making it from scratch gives a fresher, creamier result and lets you control the salt.
What if I don’t have sun-dried tomatoes in oil?
Dry-packed sun-dried tomatoes work too. Just rehydrate them in warm water for 10–15 minutes, then drain and chop.
Can I freeze this butter?
Absolutely. Form into a log, wrap in plastic or parchment, and freeze for up to 3 months. Slice off what you need.
Is it safe to leave out?
This butter contains fresh herbs and aromatics, so keep it refrigerated. It’s okay to leave it out for 15–30 minutes to soften before serving.
Pro Tips for Success
- Chop everything finely so the butter spreads smoothly and evenly.
- Don’t skip the rinse step when making butter—it helps extend shelf life and removes lingering buttermilk.
- Taste and adjust: like it spicier? Add chili flakes. Want more umami? Try a little grated parmesan or anchovy paste.
- Use room temperature herbs and garlic so they blend in more easily.
Final Thoughts: Butter Is the Best Flex
Making homemade flavored butter feels fancy—but it’s easy, affordable, and downright addictive. This spicy sun-dried tomato basil version is just one way to elevate your cooking with minimal effort. It’s the kind of spread you’ll want to show off at dinner parties or quietly devour on a piece of toasted baguette in your kitchen (I’ve done both).
Give it a try. Your toast—and your taste buds—will thank you.
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