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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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 ...
mfox's user avatar
  • 774
4 votes
3 answers
899 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 ...
Vladimir Despotovic's user avatar
2 votes
2 answers
938 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?
user84611's user avatar
0 votes
1 answer
119 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 ...
smithkm's user avatar
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1 vote
0 answers
3k 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 ...
Hana's user avatar
  • 11
1 vote
2 answers
142 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 ...
dragonmnl's user avatar
  • 139
3 votes
1 answer
15k 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 ...
Flux's user avatar
  • 181
2 votes
1 answer
932 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 ...
Aziya Shaikh's user avatar
8 votes
3 answers
4k 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 ...
Jon Purdy's user avatar
  • 205
1 vote
5 answers
2k 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 ...
Conway's user avatar
  • 129
2 votes
1 answer
292 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 ...
pamela's user avatar
  • 21
2 votes
1 answer
1k 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 ...
spring's user avatar
  • 550
0 votes
0 answers
33 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?
babycakes's user avatar
2 votes
2 answers
5k 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?
Susan M Lee's user avatar
11 votes
6 answers
10k 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 ...
s.anne.w's user avatar
  • 313
1 vote
2 answers
61 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....
Maureen's user avatar
  • 11
0 votes
1 answer
2k 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 ...
bracco23's user avatar
  • 153
3 votes
3 answers
737 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 ...
PhoenixLies's user avatar
3 votes
1 answer
313 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. :)
Danielle Argente's user avatar
28 votes
5 answers
24k views

Can I deep fry food in butter instead of vegetable oil?

I was wondering if it is possible to deep fry food that would normally be fried in vegetable oil in butter or lard instead? Will the result be different?
caesar's user avatar
  • 437
0 votes
1 answer
700 views

How dangerous is mold at the bottom of container with fat

My friends from a farm gave me some clarified butter, about half a liter in a plastic container. I used it for some time, mostly for frying. A couple of days ago I saw mold spots at the bottom of the ...
DrTyrsa's user avatar
  • 406
4 votes
1 answer
618 views

Dry Cookie Dough

I used this recipe to make chocolate chip cookies. I’ve made it many times and it usually is a hit! This time, I decided to use brown butter instead of room temperature. The dough turned out very dry, ...
Neegan's user avatar
  • 43
1 vote
0 answers
146 views

Shelf life of a Chocolate Product (incl. butter) - "Chocolate Salami"

I have an old family recipe for something called a Chocolate Salami (don't worry, there isn't any meat) and I am wondering - if I vacuum seal it, will it be shelf stable? I know the stability of ...
Adam B's user avatar
  • 17
3 votes
1 answer
301 views

No Butter Sous Vide: What did they mean by this?

I just watched an experiment on youtube, where they compare 2 steaks, side by side, the first one with added butter during sous vide (as many people do), the second one without butter. It seems the ...
user1721135's user avatar
  • 1,479
1 vote
2 answers
1k views

Why are my cookies spreading too much? More flour?

My chocolate chip cookie recipe spreads too much, even after I refrigerate the dough overnight. I have looked into the different answers on this site, but nothing seems to be working consistently. I'm ...
Alti's user avatar
  • 135
1 vote
1 answer
623 views

Can a steak be deep fried in clarified butter?

Steaks can be deep fried and this is usually done with an oil with a high smoke point. People seem to report reasonably good results with this. I'd like to deep fry with butter as this would impart ...
Behacad's user avatar
  • 1,860
3 votes
1 answer
3k views

Can I use butter in cookies the same if recipe calls for margarine [duplicate]

Can I use butter in a molasses cookie recipe instead of margarine I
Barb Wolfe's user avatar
3 votes
4 answers
12k views

Make a buttery sauce less oily

There is a sauce that I make that uses browned butter as its base. I love the taste but it just feels incredibly oily. Is there anything I can add that will fix some of the oil feel or is there a ...
aabceh's user avatar
  • 33
1 vote
2 answers
590 views

What’s the definition of “cultured butter”?

In my search for cultured butter I found butter that lists culture distillate or lactic acid as ingredients. Should these butters be considered cultured, even though the package nowhere actually ...
yaya's user avatar
  • 21
1 vote
2 answers
2k views

Softened butter vs over softened butter

Many baking recipes call for “softened” butter. What is meant by term "over softened", as in many places it is written that " over softening causes flat cookies or hard dough" etc. Isn't softening ...
Laila's user avatar
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3 votes
2 answers
539 views

Mixing Ghee with Other Ingredients

I was mixing wet ingredients together for a muffin recipe, and I prepared the eggs, water and vanilla extract. I melted Ghee butter in the microwave, and tried to cool it down some. I then combined ...
Brian Mains's user avatar
27 votes
9 answers
41k views

Should I use salted or unsalted butter if the recipe doesn't specify?

When recipes call for “butter” but doesn’t specify “salted” or “unsalted”, which should I use? Does it matter?
Laila's user avatar
  • 1,493
1 vote
0 answers
908 views

How do starches, butter and milk interact from a culinary chemistry / food technology standpoint?

I'm trying to find out how different starches behave and how they interact with other ingredients. Corn starch (Maizena), for example, will act as a thickener as soon as it reaches its gelatinization ...
Frank van Wensveen's user avatar
4 votes
1 answer
489 views

Food industry: where does buttermilk go?

I've recently home- made butter. Starting from 500g of cream I've obtained, let's say, 250g of butter and 250g of buttermilk. The fairly big amount of by-product/scrap, the buttermilk, due to: half ...
mattia.b89's user avatar
1 vote
1 answer
225 views

name of the process of heating butter to give it the special aroma

One of common toppings for fruit pierogi and several other dishes, usually sweet, is butter that has been melted and heated on a skillet/saucepan until it got a somewhat deeper golden color, and a ...
SF.'s user avatar
  • 3,033
3 votes
1 answer
619 views

Vegan Alternative to Monte au Beurre?

I was just in my kitchen making pasta and a wild thought appeared when I mounted my sauce: Can I do a vegan monte? What alternatives could provide the same bind and richness? Been looking for a ...
JestersKing's user avatar
3 votes
2 answers
1k views

My cultured butter homogenised again after separating

I tried making cultured butter using a very simple recipe: 500 ml of cream mixed with 30 ml of buttermilk, left on the counter for a couple of days. Then mix to separate, drain, dry, etc. I don't own ...
Sherlock's user avatar
  • 228
-5 votes
2 answers
7k views

Why do Americans have butter in their rice? [closed]

I just read a few articles about cooking rice targeted at Americans ("take one cup of rice...") and in many comments people mentioned adding butter when they cooked rice. Why? Basic rice is cooked ...
d-b's user avatar
  • 95
0 votes
2 answers
1k views

Oil substitution for butter in pastry recipe

I have just made a pastie in a pie dish using S.Burt's recipe Can I substitute olive oil for butter/shortening in pie crust?. It was really delicious but has no strength. I used rice oil and lite milk ...
Warwick Paton's user avatar
1 vote
1 answer
11k views

How long will a peanut butter sandwich last?

So, I made a peanut butter sandwich the other day but forgot about it and left it (wrapped in gladwrap) out in room temperature for 6 hours. (Brioche bun as the bread, peanut butter and butter) and I ...
Chode's user avatar
  • 13
1 vote
4 answers
2k views

Why wine _before_ butter in shrimp scampi?

According to this recipe: To make shrimp scampi you want to first cook the (marinated) shrimps in olive oil, then remove them, then lightly brown garlic slices, add white wine and let the alcohol ...
Saizan's user avatar
  • 163
1 vote
0 answers
445 views

Why does my store brand butter break apart

I've been buying my store brand butter for a while now. For the past while, I've noticed that when I open the butter and slice it, it falls apart in a chunky way. Sometimes as if there were a ...
Robin Marella's user avatar
4 votes
4 answers
47k views

Is it safe to eat butter that have mold on the surface?

I have got a large chunk of butter, with some green molds growing on one surface only, with spots that are 1cm in diameter, and only like 3~4 of them total. the butter itself tastes and smells fine, ...
sharp12345's user avatar
1 vote
1 answer
215 views

My baked cookies are crumbling [closed]

I bake these cookies every day but with varying results. It's a simple recipe where flour sugar and oats are combined and hot butter with baking soda are added. I sometimes add a little shortening to ...
Nida Aamir's user avatar
3 votes
1 answer
164 views

Buttery Chocolate chip cookies

How do I make chocolate chip cookies taste more buttery? I do use real butter (I have tried both salted and unsalted). Should I try a particular brand? European butter?
V. Ichishta 's user avatar
2 votes
1 answer
117 views

Would this recipe really work

Found this coconut cake recipe in https://www.completelydelicious.com/southern-coconut-cake/ A lot of people indicated success with it, but several readers including myself got a really dense cake ...
Newbie's user avatar
  • 21
7 votes
3 answers
478 views

Achieve butter-like aroma in a vegan recipe

I am planning to cook a French bœuf bourguignon, but a vegan version. Apart from the wine and the herbs, I recall that the butter had quite an impact on the vegetarian version that I previously made. ...
noumenal's user avatar
  • 265
0 votes
2 answers
645 views

How to prevent homemade butter from melting/separating under hot conditions

Please, I'm making homemade butter that will be kept and served at an outdoor event. What process/additive/ingredient can I add to preparation that will prevent the butter from separating or melting ...
felix_o's user avatar
11 votes
3 answers
3k views

Why add baking powder when creaming sugar and butter?

A friend recently provided me with a family recipe for cookies which instructed me to cream together sugar and butter - so far so good. However, the thing that took me back was that the recipe called ...
zephyr's user avatar
  • 213
4 votes
1 answer
1k views

Butter and Butter Flavored Shortening

I have a cookie recipe I am trying for the first time, and it calls for both shortening and butter. I only have butter-flavored shortening on hand for the shortening. Should I reduce the amount of ...
Trish S's user avatar
  • 41

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