1. Place the softened butter in the work bowl of a stand mixer fitted with a paddle attachment; whip the butter on low speed until smooth. Add other ingredients and whip butter on medium low speed until ingredients are blended. Another way to do this is to place butter in a medium bowl and use a fork or a potato masher to combine all ingredients evenly.
2. Taste the butter mixture and adjust seasonings as you wish, adding more spice or heat to taste.  
3. Place two 12” x 16” pieces of parchment paper on a work surface. Use wet fingertips and a spatula to form half of the butter mixture into a log about 1”-1 ¼” in diameter on the long side of one sheet of parchment, then roll parchment over the log of butter, wrapping it and smoothing the parchment. Grasp the open edges on each side of the roll of butter and twist to create a tight roll. Refrigerate until butter solidifies, then slice as you wish. 
4. Freeze unused butter rolls in a ziptop plastic bag for up to four months.

*Use softened pats of butter to melt over cooked steaks, pork chops or chicken breasts, to sauté vegetables as a side dish or spread on grilled bread or crostini.