Recipes

There's nothing wrong with plain butter, old-fashioned, simple, and predictable. Our butters are none of those things, and neither should the food we eat! Butter buddies will blow the lid off, an explosion of flavour, new, interesting, and exciting!

That's why we created these recipes, tried and tested in the Butter Buddies Test Kitchen in downtown Kelowna BC. There’s 1001 ways to use both sweet and savory Butter Buddies, and so every week we will be adding delicious, healthy, and decadent recipes for both sweet and savory foods.

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Garlic Mushroom Penne.

How to make a delicious, creamy, cheesy, and buttery pasta with butter buddies.

Start by dicing some onions or shallots real small, and saute them in a pan with olive oil till translucent and tears are forming in your eyes, add minced garlic. Chop any mushrooms of your choice, I like shitake, crimini, or morels if there in season. Into the pan. (you almost can't overcook mushrooms so no sweat). Saute for 5 min, heavy cream (33% or more). Simmer for 15-20 min till reduced. Add Al Dente Penne. 2 Large Scoops of Butter Buddies Garlic and Dill Butter. Season with salt and pepper to taste. Mound parm on top (There’s no such thing as to much cheese). Finish with fresh parsley or dill from a local grandma's garden.

Let's Eat!

Berry, Berry Good Cupcakes

How to make the tasty cupcakes that save relationships, and make for great bribery.

For this Recipe there is two parts the base and the icing, to start with the base In a medium bowl, whisk together dry ingredients: flour, baking powder, and salt. In a second bowl (or bowl of your stand mixer), beat together softened Berry Butter Buddies and sugar on medium-high speed 5 minutes until thick and fluffy. Beat in eggs 1 at a time, mixing to incorporate with each egg then blend in vanilla and scrape down the bowl. Reduce the mixer to medium speed and add the flour in thirds, alternating with adding the 1/2 cup buttermilk and beating well between additions. Pour batter into 12 lined muffin tins, filling 2/3 full. Bake in the center of the oven at 350˚F for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.

This is when the fun starts, icing. That perfect sweet yet fluffy spread that was created by the gods themselves. In the bowl of an electric stand mixer fitted with the whisk attachment, or whisk by hand if you are feeling adventurous, mix the 4-6 rounded tbs of berry Butter Buddies with 1 1/2 cups powdered sugar and salt on low speed or until combined, scraping as necessary ~ 2 min. Once the mixture is combined, increase speed to medium-high and beat until the cream is pale and fluffy (2-3 min) Add cream cheese 1-piece at a time and mix until combined. Once all of the cream cheese is mixed in, continue to beat 2 more minutes until fluffy, don’t t forget to scrape that bowl.

Throw in the fridge for 15min, into a piping bag and you are good to go!

Pipe, ice and cover in berries. 

Amounts

  • The Base

    -1 jar (6 ounces) Berry Butter Buddies (soft)

    -1 tablespoon vanilla

    -2 cups granulated sugar

    -4 large eggs, at room temp

    -1 cup full fat sour cream

    -1/2 cup whole milk

    -3 1/4 cups

    -2 tablespoons cake flour

    -1 1/2 teaspoons baking powder

    -1/2 teaspoon baking soda

    -3/4 teaspoon salt

  • The Icing

    -half Jar (3oz) Berry Butter Buddies Soft

    -1 1/2 cups powdered sugar

    -1/8 tsp fine sea salt

    -8 oz 1 stick cream cheese

    -softened to room temp and cut into 8 pieces

    -1/2 cup or about 15 Blackberries to puree + 12 blackberries for garnish