This bold Marmite butter blends creamy homemade butter with intense, salty umami flavour to elevate toast, roasted veg, potatoes and more. Ready in minutes and packed with savoury depth, it’s the flavour-boosting secret your kitchen has been missing.
Homemade Marmite Butter (Rich, Salty & Packed With Umami)
You either love it or hate it, but when Marmite meets good-quality butter, magic happens. This homemade Marmite butter is rich, creamy, and packed with deep, savoury flavour that is truly irresistible. The butter mellows the strong, salty punch of the Marmite creating a perfectly balanced spread.
Thanks to its natural glutamates, Marmite delivers an umami hit that adds depth to everything from toast and baked potatoes to roasted vegetables and sandwiches. Once you try it, you’ll see why it’s a firm favourite for breakfast, lunch, and even dinner.
No need to add extra salt, as Marmite is already very salty.
P.S. : in case you are wondering, this recipe also works with Vegemite or Cenovis.
Watch How To Make This Marmite Butter
Why Make Your Own Butter
Making your own butter might sound like a luxury, but it’s surprisingly simple and easy, especially if you have a food mixer. Homemade butter tastes noticeably fresher than store-bought butter. You also have complete control over the ingredients, which means no preservatives, artificial flavourings, or unnecessary additives, just rich, creamy, salted or unsalted butter just how you like it.
Creating your own butter also allows you to customise it with fresh herbs, garlic, spices, citrus zest, or anything else you enjoy. It is also often more cost-effective, especially when making organic or flavoured compound butters. The buttermilk bi-product can be used in cakes, pancakes and other delicious baking creations.
Beyond the taste, there’s something wonderfully satisfying about making your own butter. When I was growing up, my great-grandmother’s wooden butter churn had become more of a decorative piece, but it always fascinated me. I used to play with it, imagining how she managed to turn milk into butter, it truly is a remarkable process. And of course, it’s incredibly useful to know how to make butter when you need to rescue whipped cream that’s gone past its perfect stage and would otherwise go to waste.
What is Compound Butter
Compound butter is plain butter mixed with herbs, spices and other ingredients. It can be made savoury or sweet, depending on how you want to use it. Known in French as beurre composé, compound butter is used by chefs worldwide to cook with or as a finishing touch on a variety of dishes.
Why You’ll Love This Marmite Butter
- Quick and simple to make
- Rich, savoury, umami flavour
- Perfect for breakfast, lunch, or dinner
- Freezes well for later use
- Made with fresh homemade butter
Other Easy Compound Butter Recipes To Make At Home
How to Make Marmite Butter
Equipment Needed:
I use my Kenwood Cooking Chef XL fitted with the creaming beater to make this marmite butter recipe. It is quick, efficient, and produces consistent smooth results.
If you do not have a food mixer, you can also use a manual butter churner like this one or place the cream in a jar with a lid and shake vigorously until the butter and buttermilk separate. The manual process will take longer than a food mixer. You will also need the cream to be at room temperature to speed up the process.
You will also need some butter paddles if you want to shape your butter.
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Ingredients:
To make this marmite butter you will need:
- double cream
- marmite
Step 1: Churn The Cream
- Place the cream in the bowl of a stand mixer, fitted with a whisk or creaming beater attachment.
- Place a splashguard or shield on the bowl to prevent splashing.
- Mix the cream gradually starting from low to the highest setting. The cream will turn into soft whipped cream, then hard whipped cream. Carry on mixing until the buttermilk separates from the cream and the butter forms.
- Pour the buttermilk into a separate container and keep in an airtight container refrigerated. You can use it for baking.
Step 2: Wash The Butter
- Fill a bowl with cold water and place the butter in it. Using your hands, press the butter to remove any remaining buttermilk. The water will turn milky. Empty the bowl and refill it with fresh cold water. Repeat this process until the water stays clear and no more buttermilk is released from the butter.
- Place the butter on some kitchen paper to absorb any excess moisture.
Step 3: Mix The Marmite
- Place the butter into a bowl. Gradually mix in the marmite to taste.
Step 4: Shape and Store Your Marmite Butter
- Shape the butter either by hand or with some butter paddles.
- Wrap the butter in parchment paper or transfer to an airtight container and chill.
Tips for Success
- Make sure the unflavoured butter is soft (the rest of the ingredients will mix better)
- Start with a little marmite and adjust to taste.
- Don’t add extra salt, marmite is already very salty.
The Best Uses for Marmite Butter
This is a very versatile compound butter which you can use for cooking or as a simple spread.
- Toast and Crumpets: The classic application! Spread generously over hot, buttered toast for the ultimate flavour boost
- Potatoes: Melt a spoonful over steaming hot jacket potatoes or mash.
- Pasta: Toss a small amount with pasta à la Nigella.
- Grilled Cheese: Use it to butter to make grilled cheese sandwich. So good!
Storage & Freezing Instructions
This marmite butter can be stored in the fridge or the freezer.
- Fridge: Store in an airtight container or tightly wrapped in parchment paper for up to 2 weeks.
- Freezer: Wrap tightly in parchment paper and cling film and freeze for up to 3 months. You can slice this marmite butter whenever needed, and leave it to thaw outside the fridge and add it directly to hot or warm food.
FAQs About Marmite Butter
As string as you want. Marmite butter has a rich, savoury flavour that’s quite bold. Start with a small amount of Marmite and adjust to taste if you prefer a milder flavour.
Yes, simply wrap tightly in parchment paper and cling film and freeze for up to 3 months.
No. Marmite is naturally very salty, so there’s no need to add extra.
I hope you enjoy this marmite butter recipe as much as I do. If you do make them, don’t forget to tag me on Instagram!
Marmite Butter
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 300 ml double cream
- 2 tsp Marmite
Instructions
- This recipe makes 140g / 5oz of butter.
- Place the cream in the bowl of a stand mixer, fitted with a whisk or creamer attachment.300 ml double cream
- Place a splashguard or shield on the bowl to prevent splashing.
- Mix the cream gradually starting from low to the highest setting. The cream will turn into soft whipped cream, then hard whipped cream. Carry on mixing until the buttermilk separates from the cream and the butter forms.
- Pour the buttermilk into a separate container and keep in an airtight container refrigerated. You can use it for baking.
- Fill a bowl with cold water and place the butter in it. Using your hands, press the butter to remove any remaining buttermilk. The water will turn milky. Empty the bowl and refill it with fresh cold water. Repeat this process until the water stays clear and no more buttermilk is released from the butter.
- Place the butter on some kitchen paper to absorb any excess moisture.
- Place the butter into a bowl. Mix in the marmite gradually until you are satisfied with the taste.2 tsp Marmite
- Shape the butter either by hand or with some butter paddles.
- Wrap the butter in parchment paper or transfer to an airtight container and chill.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/the-ultimate-homemade-marmite-butter-recipe-umami-flavour-bomb/
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