Questions tagged [butter]

A dairy product made by churning milk to separate the butterfat from other milk components. Questions may involve butter either as an ingredient or as a final dish.

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Using A Combination of Ghee and Unsalted Butter for Croissants

Novice baker here. I live in South Africa, where it is difficult to find European style butter and the one we do have is exorbitantly expensive, around 50 euros for 500g. The closest to European style ...
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19 votes
1 answer
2k views

Making butter at home

I decided to make home made butter. I haven’t done this since I was a kid. We shook the jar until the liquid separated. I wasn’t sure if this meant it was done or not even though I kept reading the ...
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2 votes
1 answer
124 views

Substitutes for yak butter in butter tea

I'm interested in making the sort of butter tea drunk in the Himalayan regions. However, one of its key ingredients, yak butter, is not commonly available in Europe where I live. What can I ...
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1 vote
1 answer
167 views

Can i use an immersion blender instead of a mixer to cream butter?

I have an old box of Koopman's Oud-Hollandse Appelkaneel cake mix, and the recipe calls for you to whip some butter using a mixer before adding the cake mix and eggs, before beating it some more with ...
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6 votes
3 answers
972 views

What temp is considered “room” temperature? Our home is at 68-69°F. If the butter is very soft and the flour and sugar are warmer does that help?

What is considered room temperature? Should the butter be quiet soft and the flour and sugar warmer than 65-69°F degrees (18--20°C)?
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10 votes
3 answers
4k views

Is adding butter to caramel sauce essential?

I doubt that omitting butter in caramel sauce will have a significant effect on the texture or the taste of the caramel sauce. May I know about the reasons of adding butter inside? The aim of the ...
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  • 103
7 votes
1 answer
386 views

Is there a way to re-crystallize or temper goat butter?

I received a small tub of goat butter for Christmas, and unfortunately I left it too close to my stove last night, and the whole thing melted. (just the butter, nor the plastic obviously.) I read that ...
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0 votes
2 answers
69 views

dissolving sugar in chocolate truffels

200g of molten butter, with 1.5 cups of sugar; nearly half an hour of mixing on medium-low heat barely persuaded sugar sand to half-dissolve, with a couple of tablespoons of water poured in. Once 1 ...
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1 vote
1 answer
138 views

how many grams of butter can be absorbed by 5 egg yolks?

my 5 egg yolks absorbed 75grams of butter today. finished product felt like it can absorb more fat. what's the maximum it can absorb? anyone else experimented?
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5 votes
4 answers
662 views

What kind of butter do restaurants like olive garden use for their pasta?

I am trying to make pasta at home that tastes like Olive Garden pasta (which I have with butter instead of alfredo). I believe that the reason that my pasta doesn't taste the same is because of the ...
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6 votes
1 answer
152 views

How do egg whites help to keep fats inside a cake?

Recently I tried to bake a cake (Caprese) from: ground almonds butter dark chocolate sugar eggs I melted chocolate and butter, mixed all of this with whipped sugar yolks, and then... totally screwed ...
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0 votes
2 answers
114 views

what reasons would you give regarding the unsuitability of butter for deep frying? [duplicate]

If a student brought butter to your class for use for deep frying food, what reasons would you give regarding the unsuitability of butter for deep frying?
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8 votes
1 answer
221 views

Can you create brown butter directly from heavy cream?

The other day I made cookies with homemade brown butter. I first churned the butter from heavy cream, separating the butterfat from buttermilk. Then I took the remaining butter and melted it in a pan ...
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10 votes
2 answers
2k views

How to make coffee-infused butter?

What are some ways to make "coffee-infused butter"? By that I mean cow butter but injected with espresso, somehow. Essentially, produce a block of butter with strong coffee flavours in it (...
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0 votes
2 answers
297 views

Can one use butter to replace cream or milk in drinks?

While many liquids exist that serve as an alternate to milk for the lactose intolerant, I'm wondering to what extent can butter melted and mixed with water serve as a milk substitute, even if an ...
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4 votes
1 answer
176 views

What are the mechanics of raw milk and products made from it?

I'm stuck in a bit of a strange predicament... As many of you know, getting access to raw milk is a problem for many in the Western world, whereas information is abundant. Yet, here I finally am with ...
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  • 143
1 vote
1 answer
115 views

Why is my sugar in my recipe becoming gritty and dry after baking in the oven. This is something new for me

I've been making these dessert snacks for years. The last 2 times I've baked them, the sugar has come out gritty and the butter seems all absorbed. Very dry. My recipe calls for brown sugar, butter, ...
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  • 11
2 votes
1 answer
124 views

Different ways of making the gravy in butter chicken.. which is better?

Can someone tell me the science behind the following scenarios: a. Boil tomatoes, onions along with other dry masalas and then make a puree b. Stir fry tomatoes, onions along with dry masalas and then ...
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  • 21
1 vote
1 answer
133 views

Ghee vs. butter in Indian curries

It seems that butter is not good for frying things over high heat because it can burn However it IS widely used for sauteeing in many cuisines, and works well. I looked at the cost of butter, which e....
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3 votes
1 answer
121 views

Is creamed butter stable for mid or long term storage?

I find creaming butter a pretty annoying process. I would like to make lots of it at once and aliquot for later use. Is creamed butter less stable than butter? You wouldn't think so because you are ...
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  • 131
3 votes
1 answer
816 views

What is enzyme modified butter fat?

Does anybody have a clue? This is an ingredient listed on a dinner package. Fortunately it is near the end of the listed ingrediets list. All I can find using google is that the enzyme modified means ...
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  • 496
1 vote
0 answers
121 views

How do I keep my butter based syrup or sauce from separating?

Sometimes my butter based syrup separates once it’s cooling, or after it’s reheated a couple of times. Then, when I try to reincorporate it by stirring, the consistency is never the same and the taste ...
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2 votes
1 answer
669 views

Butter made out of pasteurized cream?

I got a pat of "butter" today at a restaurant and the wrapper said that it contained "pasteurized cream" and salt. Is pasteurized cream the same thing as butter?
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5 votes
1 answer
653 views

Butter in baking

Butter has a ridiculously low smoke point (120 to 150 °C). Cooking in burnt oil is not cool. However, it seems difficult to find baked dishes targeted at below 150°C.. Is butter acceptable in the oven?...
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  • 367
5 votes
1 answer
358 views

Re-heating beurre blanc without splitting

Warm emulsions are tricky to reheat without splitting... Beurre blanc being inherently unstable is the worst. I have tried several things from microwave on defrost, to bain-marie, to very low heat. I ...
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1 vote
2 answers
661 views

What causes some fish to get texture like mashed potato suddenly?

Sometimes a fish I cook disappointingly becomes of a mushy texture like mashed potato. One particular species where this seems to happen very easily, is Lethrinus miniatus: sweetlip emperor (also ...
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  • 397
0 votes
1 answer
630 views

Can ghee replace butter in lemon curd?

My mother-in-law believes she is allergic to milk solids, but that ghee has the solids removed. She loves lemon meringue pie. The lemon curd in the pie calls for butter. Can I substitute ghee ...
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-1 votes
2 answers
150 views

Why homemade and certain artisan commercial butters have creamy texture but most commercial butters have oily texture?

Usually when you make homemade butter, and sometimes some commercial semi-artisan butters, for example french Isigny Ste-Mère Unpasteurised, the butter has a, what I would call "creamy" ...
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  • 397
4 votes
2 answers
936 views

Can I make a buttercream using cacao butter?

My nephew have lactose allergy and I want to bake his birthday cake , were we live we don't have a lactose intolerance products but I found a cacao butter can I used to make buttercream frosting??
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8 votes
3 answers
2k views

Is there any substitute for butter (or oil) on puff pastry?

I tried to create puff pastry. For medical reasons I should minimize the fat on my recipe. Puff pastry is mainly made by 3 important ingredients, flour, water, and fat (butter or oil). Unfortunately, ...
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0 votes
2 answers
862 views

Reusing butter used as a frying agent

I often use butter to cook most of my dishes. I tend to spice this butter with various things (chili seeds, herbs etc) and it will naturally absorb some of the flavours of whatever is being cooked. ...
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5 votes
2 answers
2k views

What purpose does adding oil/butter to thin pancake batter serve?

While I understand that adding melted butter or oil to thick, American-style pancakes improves the texture/crumb of the pancake, I have been wondering what the impact is on thin pancakes. Here are ...
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4 votes
3 answers
751 views

Coconut cream from coconut butter

How can I make coconut cream from coconut butter? I am making Pina Colada cocktail and I need coconut cream. I have one original coconut cream (for the sake of not advertising, I will not put here ...
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2 votes
2 answers
131 views

I added olive oil to my cake, but I haven’t baked it yet

The taste is so strong, and I haven’t even baked it yet. How do I make it taste better? I added it as a butter substitute... now what do i do?
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0 votes
1 answer
93 views

Has anyone ever made margarine out of butter? [closed]

It occurred to me that since margarine can be made by emulsifying fats with a suitable level of saturation with water to simulate butter, and clarifying butter is essentially just breaking the ...
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1 vote
0 answers
2k views

Creaming butter and sugar results in lumpy and grainy mixture

I was beating butter with sugar to make a cake. I used President brand butter (80% fat) and it was soft at room temperature before beating. However, only after few minutes, my mixture started grainy ...
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1 vote
2 answers
101 views

Can I use soy butter instead of olive oil for baking vegetables?

I'm putting olive oil (probably too much) in my oven tray when roasting vegetables, potatoes, poultry, etc. Can I use soy butter instead of olive oil? Alternatively, what are some cheaper types of ...
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  • 139
3 votes
1 answer
6k views

Melted vs softened butter in cake recipes

I was making Victoria sponge cake, and the recipe called for using softened butter, which should then be mixed with sugar using an electric mixer. I did not have an electric mixer, so I decided to ...
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  • 181
2 votes
1 answer
557 views

Why sugar butter cocopowder mixture got hard in double boiler

i was making a fudge brownie without chocolate. The recipe asked to put 1 1/2 cup sugar,3/4+2 tbsp cocopowder and 10tbsps of butter into double boiler and get everthing to be shiny. But when i did the ...
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7 votes
3 answers
2k views

Do milk and butter not work in place of cream for whipping, and why?

I’ve seen claims that, while you can replace heavy cream with the proper proportions of milk and butter in recipes that don’t require whipping, the mixture will not form stiff peaks when whipped, even ...
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  • 195
1 vote
5 answers
1k views

How to properly use a butter stick's wrapper?

Rectangular sticks of butter usually come wrapped in a wax paper-esque wrapper that is folded over the stick. How am I supposed to use the wrapper so that I can easily unwrap the stick, cut off a ...
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  • 129
2 votes
1 answer
96 views

Can I cook my apple butter on high when it suggests low?

I am cooking apple butter in a slow cooker and the recipe calls for 1 hr on high and then 9 hours on low. My slow cooker only cooks on high.. Can I cook it on high for a shorter amount of time without ...
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  • 21
2 votes
1 answer
330 views

Making gravy without drippings or butter?

Long story short: I made a bunch of meatloaf and I forgot to buy butter. I need to make gravy. The way I usually make gravy is to melt some butter, to supplement whatever drippings I have, make a ...
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  • 368
0 votes
0 answers
29 views

salted butter or not in a recipe that doesnt have salt [duplicate]

I have a shortbread recipe that calls for butter, but doesn't say salted or not, just butter. Also it doesn't call for any salt. Which type of butter would be best?
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2 votes
2 answers
3k views

Can I substitute salted for unsalted butter in chocolate fudge?

My recipe calls for unsalted butter but I only have salted butter on hand. Will this be a problem in the taste or consistency of my fudge?
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11 votes
6 answers
7k views

Can salted butter be used to make lemon curd?

The recipe I want to use to make lemon curd specifically calls for unsalted butter, while many other recipes I've looked at either also specify this, or simply say 'butter', making me unsure whether ...
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  • 313
1 vote
2 answers
54 views

Melted chocolate wafers

When I make crunchie bars my melted chocolate that covers them goes white if I put them in the fridge. Will cocoa butter chips help that issue. I'm not sure why the chocolate goes milky white on areas....
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  • 11
0 votes
1 answer
834 views

Why caramel crystallize after adding butter?

This weekend I tried making salted caramel following a recipe from Bon Appetit's Test Kitchen (The caramel part from https://www.bonappetit.com/recipe/salted-caramel-chocolate-tart). I noticed a ...
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  • 143
3 votes
3 answers
431 views

Making clarified butter by removing water but not the milk solids?

People say that clarified butter doesn't taste as good as normal butter, but what if you were to make it in a way that retains the milk solids but still removes the water? So it would be something ...
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3 votes
1 answer
194 views

while canning jam or jelly can you put peanut butter inside the jar with it? can both together?

I like to give jam as gifts and it would be neat if i could put peanut butter with it inside the jar. Is this safe or not? Thank you for your time. :)
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