Brown Sugar Cinnamon Butter
- ½ cup (1 stick) Challenge Butter, softened
- 3 Tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cayenne red pepper
Cream butter until light and fluffy.
Combine sugar, cinnamon and red pepper and blend into butter.
Transfer to a small dish and use immediately for cinnamon toast or as a spread for muffins or scones. The butter can also be formed into a cylindrical log and wrapped in parchment or waxed paper and refrigerated. The log can then be sliced into thin rounds for later use.
Can be stored in the refrigerator for about a week.
Note: Compound butter can also be made as a flavored spreadable butter using Challenge Spreadable Butter. When using Spreadable butter as a base, the compound butter cannot be formed into a log but will remain spreadable after refrigeration.