Today I am going
to introduce you to big fun, and I am talking BIG! I recently made my own Pumpkin
Spice Butter, and it is to die for. No, I'm not talking about adding pumpkin
spices to a softened stick of butter. I am talking about infusing cream with
those spices and actually making butter.
It was fascinating to me to watch this come together, and I was well rewarded with a wonderful taste. Imagine having pumpkin spice in butter form, being able to spread it on toast in the morning, or Pumpkin Crumb Muffins in the afternoon. The recipe is from Tasting Table, and I encourage you to try it. You'll enjoy watching the liquid separate from the fat, and turn this spice-infused cream into a delicious butter. Here's the recipe.
It was fascinating to me to watch this come together, and I was well rewarded with a wonderful taste. Imagine having pumpkin spice in butter form, being able to spread it on toast in the morning, or Pumpkin Crumb Muffins in the afternoon. The recipe is from Tasting Table, and I encourage you to try it. You'll enjoy watching the liquid separate from the fat, and turn this spice-infused cream into a delicious butter. Here's the recipe.
Pumpkin Spice Butter
Recipe from the Tasting Table Test Kitchen
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoons ground nutmeg
1/4 teaspoons ground allspice
1/4 teaspoons ground clove
1/8 teaspoon ground white pepper
2 cups heavy cream
3 tablespoons confectioners' sugar
1/2 teaspoon kosher salt
In a small saucepan, toasted the cinnamon, ginger, nutmeg, allspice, clove, and white pepper over medium heat until fragrant, 1 to 2 minutes. Stir in the cream and bring to a light simmer, then remove from the heat and let cool completely. Store in a sealable container and refrigerate overnight.
The next day, place the cream in a food processor with the confectioners' sugar and salt. Spin the mixture until the fat turns into butter in the liquid separates. Transfer the mixture to a large piece of cheesecloth, and ring out any excess liquid.
Transfer the butter to a small condiment bowl and use immediately or stored in the refrigerator for later.
Recipe from the Tasting Table Test Kitchen
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoons ground nutmeg
1/4 teaspoons ground allspice
1/4 teaspoons ground clove
1/8 teaspoon ground white pepper
2 cups heavy cream
3 tablespoons confectioners' sugar
1/2 teaspoon kosher salt
In a small saucepan, toasted the cinnamon, ginger, nutmeg, allspice, clove, and white pepper over medium heat until fragrant, 1 to 2 minutes. Stir in the cream and bring to a light simmer, then remove from the heat and let cool completely. Store in a sealable container and refrigerate overnight.
The next day, place the cream in a food processor with the confectioners' sugar and salt. Spin the mixture until the fat turns into butter in the liquid separates. Transfer the mixture to a large piece of cheesecloth, and ring out any excess liquid.
Transfer the butter to a small condiment bowl and use immediately or stored in the refrigerator for later.
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What a neat idea! I haven't made butter since my kids were little and did it for vacation Bible school. ;) When you store it (if there is any left) does it become pretty hard? About how much does it make?
ReplyDeleteMy kids did this in Bible School, too. Yes, it hardens up just like any butter would. What you see in the picture is half of the amount. I guess I probably ended up with 3/4 cup.
ReplyDeleteThis looks and sounds so good and thanks for sharing it a C&C with J&J.
ReplyDeleteI'm impressed! This sounds amazing . I've never made butter but I'll be willing to give this a try!
ReplyDelete