Inspired by the beloved Italian pasta, this Cacio e Pepe Butter transforms freshly churned cream into something truly special. Studded with freshly cracked black pepper, Parmesan, and delicate chive blossoms from the garden, it's rich, savoury, and beautiful enough for a summer cheese board.
Spread it generously over warm sourdough, melt it onto roasted vegetables, or serve it alongside soft scrambled eggs for an elevated breakfast. I do believe this butter is one of the best I've ever made.
Why You'll Love This Butter
- Made from scratch with just a few ingredients.
- Inspired by the flavours of classic cacio e pepe.
- A beautiful way to use fresh chive blossoms.
- Perfect for bread boards, brunch, and summer entertaining.
- Includes an easy shortcut using store-bought butter.
What is Cacio e Pepe Butter?
Cacio e pepe means "cheese and pepper" in Italian. While traditionally associated with pasta, those same simple flavours work beautifully in homemade butter. Fresh Parmesan and plenty of cracked black pepper create a savoury spread with a luxurious texture, while chive blossoms add subtle onion notes and a touch of seasonal beauty.
Ingredients
For the Homemade Butter
- 2 cups (480 ml) heavy cream
For the Compound Butter
- ¼ cup (20–25 g) finely grated Parmesan cheese
- 1 teaspoon freshly cracked black pepper, or to taste
- 2–3 tablespoons chopped chive blossoms
- Flaky sea salt, to taste
How to Make Homemade Butter
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium-high speed until the cream first becomes whipped cream and then separates into butter solids and buttermilk, about 8–12 minutes.
- Strain off the buttermilk and reserve it for another use.
- Rinse the butter under cold water while pressing and kneading to remove any remaining buttermilk. Continue until the water runs mostly clear.
- Pat the butter dry and transfer to a bowl.
Make the Cacio e Pepe Butter
- Add the Parmesan, cracked black pepper, and chopped chive blossoms to the freshly made butter.
- Stir until evenly incorporated.
- Taste and season with flaky salt if needed.
- Transfer to a serving dish or shape into a log using parchment paper. Refrigerate until ready to serve.
Shortcut: Using Store-Bought Butter
No homemade butter? No problem.
Simply combine:
- 150 g unsalted butter, softened
- ¼ cup finely grated Parmesan
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons chopped chive blossoms
- Flaky sea salt, to taste
Mix until smooth and creamy, then refrigerate until firm or serve immediately.
Serving Suggestions
This savoury butter is delicious with:
- Warm sourdough bread
- Homemade flatbread
- Roasted baby potatoes
- Grilled corn
- Steamed asparagus
- Soft scrambled eggs
- Fresh summer tomatoes
Tips for Success
- Use freshly cracked black pepper for the best flavour and texture.
- Finely grate the Parmesan so it incorporates evenly.
- Reserve a few whole chive blossoms for garnish.
- Pecorino Romano can be substituted for Parmesan for a more traditional cacio e pepe flavour.
- Thoroughly washing homemade butter helps it stay fresh longer.
Frequently Asked Questions
Can I use store-bought butter?
Yes! This recipe works beautifully with softened unsalted butter and makes an easy compound butter.
What do chive blossoms taste like?
Chive blossoms have a mild onion flavour that is more delicate than fresh chives. They pair especially well with cheese and black pepper. You can also substitute for finely chopped chives or omit them completely.
How long does homemade compound butter last?
Stored in an airtight container in the refrigerator, this butter will keep for up to one week. It can also be frozen for up to three months.
Can I substitute Pecorino Romano?
Absolutely. Pecorino Romano gives the butter an even more classic cacio e pepe flavour.
More Butter Recipes You'll Love
If you make this Cacio e Pepe Butter with Chive Blossoms, I'd love to hear how you serve it. Leave a comment below or tag me on Instagram so I can see your creations.
Cacio e Pepe Butter with Chive Blossoms
Equipment
- Fine Mesh Strainer
- Rubber spatula
Ingredients
Homemade Butter
- 2 cups heavy cream 480 ml
Compound Butter
- ¼ cup finely grated Parmesan cheese 20–25 g
- 1 teaspoon freshly cracked black pepper or to taste
- 2-3 tablespoon chopped chive blossoms
- Flaky sea salt to taste
Instructions
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the cream first becomes whipped cream and then separates into butter solids and buttermilk, about 8–12 minutes.
- Strain off the buttermilk and reserve for another use.
- Rinse the butter under cold water while pressing and kneading it to remove any remaining buttermilk. Continue until the water runs mostly clear.
- Pat the butter dry and transfer to a bowl.
- Add the Parmesan cheese, cracked black pepper, and chopped chive blossoms.
- Stir until evenly incorporated. Taste and season with flaky sea salt if needed.
- Transfer to a serving dish or shape into a log using parchment paper. Refrigerate until ready to serve.
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