Make your butter better. Toasted breads, hot biscuits, and warm scones just wouldn’t be the same without butter.
Place 1 stick softened unsalted butter in the bowl of a standing mixer fitted with the paddle attachment. Beat until soft and light. Add 2 tablespoons good-quality honey and beat again until combined. Scrape the butter into a small ceramic ramekin. Cover the ramekin with plastic and refrigerate until ready to use.
Serve on your pancakes and toast .
Cream together 8 tbsp of unsalted butter [room temperature] , 1/3rd cup strawberry jam , ½ tsp powdered sugar and ½ tsp lemon juice . Mix in thoroughly and store in refrigerator . It stays longer if stored in the freezer . Tastes great on a toast or a warm cookie.
Grind 2 tbsp of demerara sugar in a mixer . mix in 8 tbsp of unslated butter [ room temp ] and 1 tsp of instant coffee powder . Mix it well in a bowl and refrigerate before serving.
Tastes amazing on warm cookies .
SALTED CARAMEL BUTTER
Combine ¼ cup sugar and 3 tbsp water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water, and boil until caramelized, 5 to 6 minutes. Once the sugar starts gaining some color, swirl for even cooking. The sugar will be fragrant and have a deep amber color when it is caramelized. Remove the pan from the heat, slowly stir in 1/4th cup heavy cream until smooth (be careful — it will spatter), and let cool to room temperature.
Blend together the caramel, 8 tbsp butter, 1/4th tsp sea salt, and 1/8th tsp vanilla extract in a medium-size bowl.
To use as a butter, form into a log and refrigerate until firm before slicing and serving.
To use as a buttercream frosting, let soften if needed and spread onto cooled baked goods, swirling decoratively. Or smear on warm cookies, of course!
BASIL, PARMESAN AND TOMATO BUTTER
Take 100 gms of softened butter . Add 4 tbsp of grated parmesan cheese , 1 tbsp finely chopped sundried tomatoes and 8-10 chopped basil leaves . mix it well so that the falvour is incorporated well . stays good for 3 days in refrigerator .
BACON HERB BUTTER
You need 1 cup of softened butter, 1 tsp of oregano or pizza spice, 1/4th tsp black pepper powder and 8 strips of crisp bacon that’s chopped. Mix all this well preserve in refrigerator.
Serve on grilled vegetables .
Combine ½ cup unsalted butter, 30 gm of melted dark chocolate, 1/8th tsp salt, 1 cup powdered sugar and 2 tsp vanilla extract. Mix it well . Serve it over toast or warm cake.
CHOCOLATE NUT BUTTER
Blend 1 ½ cup cashews in a blender until fine powder. Add 2 t tbsp. of butter to it . blend till spreadable. Transfer to a bowl. Heat ¼ cup of butter and ¼ cup of milk chocolate on a double boiler . Mix it well . Dissolve 1 tsp coffee in 1 tsp of water. Stir the chocolate mixture and the coffee into the nut mixture. Pour into a airtight container and store in refrigerator for upto 3 months. Thaw a little before serving.
Take 3 whole garlic heads . Cut the top off of each of them and drizzle 3 tsp of olive oil and a seasoning of salt and pepper. Wrap these garlic heads first in parchment paper and then in foil paper and bake at 170 degree celcius for 40 mins or till done. Once cool, gently squeeze the garlic out of its skin. season with salt and pepper again and mash with a fork.
Mix it in with 200 gms of softened butter .
Serve it over baked potatoes or even on your soup for some garlicky yumminess.
TOMATO GARLIC BUTTER
In a baking / ceramic dish , take 450 gm of Chopped tomatoes or cherry tomatoes and 4 cloves of peeled and chopped garlic . Add 30 gms of melted butter to it and bake for 45 mins at 200 degree celcius. Once cool blend the tomatoes in a food processor along with some salt until smooth n creamy. Slowly add 200 gms of softened butter in installments until one . Keep refrigerated . stays good for upto a week . Longer in the freezer .
ALMOND HONEY BUTTER
In a bowl, with an electric mixer, beat ½ cup honey and 115gm of almond paste until creamy . Slowly mix in 4 tbsp of softened butter .
Serve over warm cake or pancakes.