Rosemary-Garlic & Raspberry-Vanilla Compound Butters

• FOR THE ROSEMARY-GARLIC BUTTER:
• 1/2 cups Unsalted Butter, Room Temperature
• 1 Tablespoon Chopped Fresh Rosemary
• 1/2 teaspoons Minced Garlic
• FOR THE RASPBERRY-VANILLA BUTTER:
• 1/2 cups Unsalted Butter, Room Temperature
• 1/4 cups Fresh Or Frozen Raspberries
• 1 Tablespoon Vanilla
• 1 Tablespoon Granulated Sugar

1. For the rosemary-garlic butter:
2. In the bowl of a stand mixer fixed with whisk attachment, beat butter on high until fluffy and smooth. Replace whisk attachment with paddle attachment. Add rosemary and garlic to bowl; stir until just combined.
3. Transfer butter to a sheet of plastic wrap and shape into a cylinder; cover with plastic wrap. Cover plastic wrap with aluminum foil and twist ends in opposite directions to tighten.
4. Transfer butter to freezer and freeze 30 minutes. Transfer to fridge and store there until ready to serve.
5. For the raspberry-vanilla butter:
6. In the bowl of a stand mixer fixed with whisk attachment, beat butter on high until fluffy and smooth. Replace whisk attachment with paddle attachment. Add raspberries, vanilla and sugar to bowl; stir until just combined.
7. Transfer butter to a sheet of plastic wrap and shape into a cylinder; cover with plastic wrap. Cover plastic wrap with aluminum foil and twist ends in opposite directions to tighten.
8. Transfer butter to freezer and freeze 30 minutes. Transfer to fridge and store there until ready to serve.

rosemarygarlic, unsalted butter, rosemary, garlic, unsalted butter, ubc, vanilla, sugar

Taken from tastykitchen.com/recipes/condiments/rosemary-garlic-raspberry-vanilla-compound-butters/ (may not work)