Add remaining ingredients to softened butter and mix thoroughly.
Spread butter mixture onto a sheet of parchment paper and roll into a log.
Twist paper at either end to seal, and store in the fridge.
If you want to freeze the butter, allow it to freeze in the log shape for 3–4 hours. Once frozen, place inside a vacuum-sealable bag and seal for extended freezer storage. If you don’t let the butter freeze for a few hours first, the vacuum may collapse the log of butter into a pancake shape.