It’s baking basics day here on Magliano’s Comfort Food and we know that a lot of you foodies love, love loooooove butter! When it comes to baking there is an absolute must for every baking enthusiast out there. Butter!
So… today it’s all about that perfect childhood aroma.
We got the recipe from Gemma’s Bigger Bolder Baking which is an amazing YouTube channel and blog as well. She was the one that came up with this amazing “Baking Basics” theme and we wanted to bring it to our Romanian readers as well.
We like, support, and admire her amazing potential! You go, girl!!!
Ingredients:
- Heavy Cream with high fat content (720 ml / 3 cups / 24 floz)
- Salt (1 teaspoon)
- Ice Water (5 tablespoons)
(This recipe will yield you over 2 sticks/ 10oz/ 300g of butter)
Preparation:
Pour the cold cream into your food processor. You can also use an electric whisk or stand mixer.
Whip the cream until it separates. After around 2 ½ minutes you will see it start to over whip and really thicken. Keep going. After around 4 minutes it should be fully separated. You can see yellow buttery solids and cloudy liquid at this point.
Once it separates pour in your ice-cold water.
This will help the butter fully separate from the liquid (the buttermilk) and you will see even more buttermilk appear.
Place a sieve over a bowl and pour in the contents of the food processor.
The liquid that remains is buttermilk. Save it in the fridge and use it in your baking or to marinate meat. You can even freeze it and use it another time to bake some “English Scones” for example…
Squeeze the butter solids in your hands to make sure there is NO more buttermilk in there. You want to remove it all otherwise your butter will be wet.
You can also squeeze it in a clean tea towel or a cheesecloth.
Stir in some salt or flavors of your choice to your soft butter. You could choose to prepare Garlic, Chipotle, Lemon, or Brandy Butter.
Store in the fridge for 6 weeks and use it in your baking, savory dishes, or even on toast.
Enjoy! 🙂
Tip: Dairy-free milk will not work for this recipe. You need dairy cream! Use a cream with high-fat content. The higher the better.
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