Smoked Paprika Jalapeño Butter

Add all ingredients to a large glass or steel mixing bowl. Using an electric hand mixer, beat all ingredients until well incorporated and fluffy. (If you do not have an electric hand mixer, you can do this by hand using a strong spoon, it will just take a bit more work.)

Place a medium-size piece of plastic wrap onto a clean, flat surface. Using silicone spatulas, gather the butter together in the bowl, then spoon the butter mixture out of the bowl and onto the center of the plastic wrap.

Grabbing the bottom portion of the plastic wrap, pull it up over the butter and begin forming the wrap around the butter, rolling and forming a log shape. Twist the ends of the plastic wrap and place butter in the fridge to set.

TIP: Compound butters are best eaten within a few days, but can be frozen until ready to use. To freeze the butter, wrap log in parchment paper, then plastic wrap or place in a zip-closed bag (sealing out the air), then finally wrap snugly in aluminum foil. Label the butter and place in the freezer for up to two months.