This homemade miso butter combines silky butter with the deep, savoury richness of miso to create an instant flavour booster for all your favourite dishes. Spread it, melt it, or mix it in, every spoonful adds irresistible umami and comforting warmth in seconds.
Homemade Miso Butter (Rich, Savoury & Umami-Packed)
Miso butter is a savoury, umami-packed compound butter that transforms even the simplest dishes. From roasted vegetables and potatoes to pasta, rice, grains, and grilled corn, it adds depth, richness, and a subtle complexity that plain butter simply cannot match.
At its core, miso butter is a simple two-ingredient blend (just butter and miso paste) but the flavours are extraordinary. I make my butter from double cream, which gives it a fresher, creamier texture than shop-bought alternatives. In my kitchen, miso paste is one of the key ingredients when something lacks a bit of flavour depth. Combined with butter it is nothing short of extraordinary.
For this recipe, I prefer to use white miso which is milder, sweeter, and less salty than red miso. It makes that miso butter perfect for spreading or spooning without overpowering other flavours.
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.
Watch How To Make This Miso Butter
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 Miso Butter
- Quick and easy to make
- Rich umami flavour enhances almost any dish
- Perfect for breakfast, lunch, and dinner
- Freezes well for later use
- Made with fresh, homemade butter
Other Easy Compound Butter Recipes To Make At Home
How to Make Miso Butter
Equipment Needed:
I use my Kenwood Cooking Chef XL fitted with the creaming beater to make this miso 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.
💸 EXCLUSIVE OFFER
Get 3 attachments for FREE and 20% OFF on any additional attachments
using my code THEFLEXITARIAN on Kenwood website.
– TO REDEEM, SIMPLY –
1) Add the Cooking Chef XL to your cart
2) Go to cart
3) Insert coupon “THEFLEXITARIAN”
4) You will see the message “you got 3 free attachments”
5) Click the message and choose your attachments
Ingredients:
To make this miso butter you will need:
- double cream
- white miso
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 Miso
- Place the butter into a bowl. Gradually mix in the white miso to taste.
Step 4: Shape and Store Your Miso 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 miso and adjust to taste.
- Don’t add extra salt, miso is already very salty.
The Best Uses for Miso Butter
This is a very versatile compound butter which you can use for cooking or as a simple spread.
- Miso butter with roasted vegetables or baked potatoes
- Miso butter with potatoes or sweet potatoes
- Spread on crusty bread or grilled corn on the cob
- Stir into pasta or risotto for instant umami
Storage & Freezing Instructions
This miso 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 1 week.
- Freezer: Wrap tightly in parchment paper and cling film and freeze for up to 3 months. You can slice this miso butter whenever needed, and leave it to thaw outside the fridge and add it directly to hot or warm food.
FAQs About Miso Butter
Miso butter has a rich, savoury flavour with a gentle umami punch. The strength depends on the type and amount of miso used, so start with a small amount and adjust to taste if you prefer a milder flavour.
Yes, wrap tightly in parchment paper and cling film and freeze for up to 3 months.
I like white miso, but you can use others. White miso is mild and slightly sweet, yellow miso is medium-bodied, and red miso is strong and savoury. Choose the type depending on how bold you want your miso butter to be.
I hope you enjoy this miso butter recipe as much as I do. If you do make them, don’t forget to tag me on Instagram!
Miso 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
- 1 to 2 Tbsp white miso
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 miso paste gradually until you are satisfied with the taste.1 to 2 Tbsp white miso
- 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-miso-butter/
I cannot wait to see your posts!
Other Things You Might Like
Leave a Reply