Coffee Butter


A lot of links pop up on my Facebook page that I typically don’t pay any attention to, like Food 52, Food & Wine, and Tasting Table. They’re all great publications, it’s just that I like to get my recipes the old-fashioned way – from cookbooks.

But then, something popped out at me one day that I had to look into – coffee butter – published by Tasting Table. I love coffee, and I love butter, but coffee butter?!! To say the least, I was intrigued.

The recipe is from the Tasting Table Test Kitchen, and the article is written by Kristina Preka, published on April 14, 2017.

We’ve all made compound butters. Herb and wine reduction varieties are common on steaks, plus, back when I catered I made quite a few citrus and berry butters. However, I certainly have never thought to flavor butter with coffee.

This sweetened coffee butter is a “perfect spread over breakfast pastries like scones, croissants and English muffins.”

The author also suggests that an unsweetened version is good on steaks, which makes sense because coffee is often a dry rub ingredient.

So I set out to make coffee butter.

Coffee Butter
Yield: 1/2 cup

2 cups heavy cream
3/4 cup ground coffee
2 tablespoons confectioners’ sugar
1/2 teaspoon kosher salt
Flaked salt, for garnish.

In a tall airtight container, add the heavy cream and stir in the ground coffee until it’s completely mixed. Close the container with a lid and refrigerate overnight.

Strain the coffee mixture, making sure to push through as much milk fat as possible, while keeping out the sediment.

Discard the ground coffee and transfer the strained liquid to a food processor jar.

Add the sugar and kosher salt, and spin the mixture until the fat forms into butter and the liquid separates.

Transfer the mixture to a large piece of cheesecloth and wring out any excess liquid.

Transfer the butter to a small condiment bowl, garnish with flaked salt and use immediately, or store in the refrigerator, covered well, for later.

I’m not one of those “put-salt-on-everything” type of gals, but in this case it works!

And the coffee flavor is superb, even though the color of my coffee butter is lighter than what I saw online.

So if you love coffee, which is the only prerequisite for this recipe, you will love this sweet coffee butter!

Especially on toasted croissants!

59 thoughts on “Coffee Butter

    • When I first played with rubs that contained powdered coffee, I used much less coffee. The restaurant’s recipe might have just been too darn strong. I prefer coffee strong, but in my cup! Except in this case… It’s pretty fabulous!

    • It’s so good! I hurried through the cheesecloth process, which is why the butter might not look smooth, and maybe even look a bit watery, although it wasn’t.

    • I went ahead and used the 2 tablespoons of sugar – usually i just cut back on sugar in a recipe without thinking about it. I think you could do less, but with the good, strong coffee I used, much less sugar might have resulted in something not quite as good? I’ll just have to make it again!

  1. Ooooo, I especially like your reader’s suggestion to use it in cake batter. And I’m thinking I might see if I can’t make this work with my homemade peanut butter–our breakfast spread of choice.

  2. Coffee butter! This must be sooo good. I have to make it. Mr H hates butter (to spread on bread. However he loves cooking with butter like French style),… which means all the better for me, the coffee butter would be all for me :D

    • It is fun making butter – my kids gave me a kit once – I think I blogged about it. I was worried I wouldn’t have the strength to keep shaking the container of cream, but it takes seconds ! But the coffee butter was crazy good.

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