SALTED WHIPPED BUTTER RECIPES

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HOMEMADE WHIPPED BUTTER RECIPE - FOOD.COM



Homemade Whipped Butter Recipe - Food.com image

This is the method used by restaurants to whip butter to make it easier to spread, and for economical reasons to make butter go a lot further too. You can make it fancy like restaurants do by putting this mixture into a cake decorating tube with a fancy tip and pipe it into small dishes for individual servings. I have even used a plastic bag, cut off the corner, placed a fancy decorating tip in the corner, added the butter mixture and piped it into tiny dishes I got at the dollar store. One for each dinner guest is a nice touch. I store the whipped butter in a glass covered container on the counter top in cooler weather. In warmer weather I store it in the refrigerator and bring it to room temperature before using.

Total Time 10 minutes

Prep Time 10 minutes

Yield 10-12 serving(s)

Number Of Ingredients 2

1/4 cup milk
1/2 lb butter, softened

Steps:

  • Beat milk and butter together until light and fluffy.
  • This expands the volume by a third and makes it easier to spread.

Nutrition Facts : Calories 166.7, FatContent 18.6, SaturatedFatContent 11.8, CholesterolContent 49.7, SodiumContent 165.1, CarbohydrateContent 0.3, FiberContent 0, SugarContent 0, ProteinContent 0.4

SALTED-BUTTER APPLE GALETTE WITH MAPLE WHIPPED CREAM ...



Salted-Butter Apple Galette with Maple Whipped Cream ... image

This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.

Provided by Alison Roman

Yield 8 Servings

Number Of Ingredients 10

¼ cup (½ stick) salted butter
½ vanilla bean, split lengthwise
Basic Tart Dough (click for recipe)
All-purpose flour (for dusting)
1 pound baking apples (such as Pink Lady; about 2 large), scrubbed, sliced ?” thick
3 tablespoons dark muscovado or dark brown sugar
1 large egg
1 tablespoon granulated sugar
2 cups heavy cream
2 tablespoons pure maple syrup

Steps:

  • Place a rack in middle of oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove pod.
  • Roll out dough on a lightly floured surface into a rough 14x10” rectangle about ?” thick (alternatively, roll out into a 12” round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½” border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.
  • Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes. Let cool slightly on baking sheet before slicing.
  • Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.
  • DO AHEAD: Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.

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