Ingredient Notes

Tip: It’s important to start with room temperature butter. If you live in a particularly chilly environment, you might need to warm it ever so slightly to soften, but avoid trying to reach room temp via the microwave if you can, since you run the risk of melting the butter, or getting uneven softening.

How to Make Smoked Paprika Butter

Smoked Paprika Butter - 4Smoked Paprika Butter - 34Smoked Paprika Butter - 63Smoked Paprika Butter - 17Smoked Paprika Butter - 69Smoked Paprika Butter - 83Smoked Paprika Butter - 43Smoked Paprika Butter - 86Smoked Paprika Butter - 6Smoked Paprika Butter - 48Smoked Paprika Butter - 15Smoked Paprika Butter - 98Smoked Paprika Butter - 67Smoked Paprika Butter - 39Smoked Paprika Butter - 88Smoked Paprika Butter - 57Smoked Paprika Butter - 18Smoked Paprika Butter - 12Smoked Paprika Butter - 84Smoked Paprika Butter - 5Smoked Paprika Butter - 52Smoked Paprika Butter - 27