Spreadable butter

Love to put this garlic butter spread on toast or fried chicken.

My friend shared me this recipe. Try this butter with pancakes or French toast as it has such a smooth and light texture that goes great with maple syrup or jam.I suggest using a large deep bowl when mixing the butter. Otherwise, it splatters when you add the milk.In Step 3, this incorporates air and makes for a fluffy finish. Recipe by Hoink

There’s nothing like fresh homemade butter, you’re tastebuds will be very pleased 😀. This is so easy all you need is a kitchen aid, or a stand mixer. Not only are you getting butter you are getting buttermilk whats great for baking. There are other ways to make butter like shake in a mason jar lol 😂 this is how I make it.

Again, as long as you have the right ingredients, you can tailor this to however you want your butter to taste. It's easy, and it lasts a long time.

It’s soft and delicious!When making bread-When placing yeast and salt in a bowl at the beginning, do not put it next to each other! When yeast touches salt before the yeast is dissolved in liquid, the salt will stop yeast from working.-Always use warm milk and unsalted butter-when rising, make sure the dough has doubled its size from beginning to end. Adjust the time if necessary.-if the dough is drying, spray water with spray bottle

Perhaps this is commonly done, but I thought I should share this with those of you who didn't know this tip, since my friend told me it was a great idea.Right after purchasing the butter, it will be soft, making it hard to cut, so chill it well in the refrigerator before cutting!!The large pats of butter are about 10 g, and the small pats are about 5 g; keeping that in mind when baking sweets, since it's okay to be approximate, you won't have to measure it out. Recipe by mielle

A simple mix of parsley with butter. Prepare it at your spare time and save it in the refrigerator. It goes perfectly on baguette 🥖 with soup😋. It looks professional ⭐️ too if you serve it to your dinner guest😉#mycookbook#savory

The first time I had this delicious butter, I was at a barbecue, and my friend spread it over her grilled chicken. Even though it seemed weird to me at the time, after trying it, I never went back. But I wanted to have a chance to experience this anytime, and I decided to replicate it at home. Now, I get to use it for whatever I like.

Per cominciare il dato più interessante é che 300 grammi di Burro Evolution contengono soli 25 grammi di grassi contro gli 80 grammi del burro tradizionale, oltre ad essere più ricco di fibre e fa bene alla salute, poi costa molto meno del burro tradizionale.Il Burro Evolution é composto da 4 ingredienti naturali che la nutrizionista, Dottoressa Chiara Manzi, ha studiato per realizzare questa ricetta rivoluzionaria.Tra gli ingredienti si utilizza il tuorlo dell’uovo, che nel caso si utilizzasse il burro a crudo, occorre usare quello pastorizzato. Mentre l’inulina, altro ingrediente, è la fibra di cicoria che con l’olio extravergine d’oliva e l’acqua formano questa formula Antiaging Evolution. La consistenza finale del Burro Evolution è quella di un burro a pomata.

I have a single pear tree that produces around 100 pounds of pears, If you also have a ton of pears or just want to make a very tasty dessert jam this is for you! This recipe can be quickened but the longer you cook on low heat the more savory the flavors will be

This flavorful garlic spread can be used on everything from baked potatoes, garlic bread, steaks to corn on the cob. It's delicious!

Safe and Basil Butter is great to add to any type of meat after grilled. It goes great with anything, from fish to beef.You can also add other herbs. We will keep posting the combinations we like the most.Enjoy!

シロップ不要、砂糖で泡立てるメレンゲで作るバタークリーム。卵白の分量多めでふんわり軽い仕上がりに！お好みで有塩バターも可

I like crunchy cookies with a small amount of butter, so I created this recipe.Soften the butter. If you can't combine the dough, butter is most likely the problem. Don't use hard butter, or melt into liquid after microwaving. Usually the dough is very soft and easy to roll into a ball. Recipe by Bakazoku

It even tastes amazing the next day and it doesn’t get hard it remains super smooth

Every year, I used to eyeball the ingredients to make this butter, but I ended up with this recipe now. Maybe the authentic kind doesn't use lemon juice or butter, but I use them anyway because my family likes it.I make this butter in bulk whenever I harvest the basil in my home garden. I usually freeze it in an airtight container. I use this for cooking for a whole year until when I'm able to harvest my basil again. Recipe by chima@

But how relaxing is it to make cookies at home with the little helper? We like it so much; this time it was the butter biscuits (recipe taken from my new book "Christmas Sweets") to which I made some small changes and covered some with chocolate, others with cinnamon powder and others with cane sugar 😀 Simple and quick to to prepare, butter biscuits are excellent for breakfast or as a snack, they can be kept for a few days in a tin box 😉

A very simple way of adding new flavors to your butter. The possible combinations are nearly endless.

This is the buttercream my family likes for spreading on cookies or bread.I used it as macaron filling and gave it as a gift and the receiver loved it!Adding honey to the egg white makes the cream turn out really thick (You can use granulated sugar or powdered sugar instead, but the cream will be thinner).Beat the egg white well.If you use 30 g of powdered sugar, the buttercream will be very sweet, so adjust the amount to your liking. Recipe by ko-ko

I make this butter for the Turkey and my homemade stuffing on Thanksgiving:)

I use this butter when I am making gourmet food, for example I would spread it on my hamburger buns after toasting the buns or I would make a sauce with it for my chicken wings

Love the Burgers at Culver's. These are right on for flavor, taste, and texture. I hope you enjoy as much as my family does.

So, I wanted to try my hand at making butter, but all recipes I was finding called for using a food processor and I don't have one right now.I found a recipe using a stand mixer on the Epicurious website, but it called for 6 cups cream (and various other ingredients). So I decided to scale it down and simplify it so a) I didn't waste an unnecessary amount of cream if I screwed it up and b) I was adding only what I wanted without all the fancy stuff they thought they needed.If you increase the quantity of cream I highly suggest their recommendation of enclosing the opening of your mixer with plastic wrap even if you have a splash guard in place. The liquid really splashes out crazy-like. Lol. Just wrap it as best you can around the mixer, bowl, and all. Do this after adding the salt. 😉There is also an added bonus in making your own butter. You also end up with buttermilk (this is the liquid that separates from the solids). Now, it's not what you're used to seeing in the store, but you can definitely save it for another use.

I keep this flavored butter in the freezer at all times. It's there for a quick sauce for vegetables. It is delicious on fish and as a finishing touch on meats. Just slice the amount you need and keep the rest frozen for another time.

"Simplicité meilleure!" This is one of the most delectable and romantic breakfasts in bed you're going to share with your someone special. Serve with a basic honey tea, creamed coffee, sweetened espresso or, a frothy latte. Or, cut this recipe in half and serve it for one with a good book and a hot drink on a gloomy, stormy Sunday!

this lemon butter has a lovely flavor...its not overly sweet and the lemon shines through without it being overly tangy...

I bought some naan bread and needed a butter for it,so I made this

Whenever I make buttercream, I tend to have leftovers. This recipe yields an amount that should be easy to both make and use up.After microwaving, the syrup container will be very hot, so be careful not to touch it with bare hands.Bring the butter to room temperature to avoid it separating later.When you add the butter, make sure that the meringue is at room temperature. Recipe by flan*