Search Results

You have made butter once you see distinct lumps in the liquid, indicating that the fat and liquid have separated. What you described is pretty close to whipped cream. … And all bakers know not to over-whip their cream or they make butter unintentionally. You can’t over shake butter, at least not with the jar method …

At the same temperature, the cocoa butter based treats will be firmer - again a matter of taste. … Cocoa butter with a melting point around 30-38C / 86-100F will not do that. …

If you'd add them to the cream, you 'd discard at least some of it with the buttermilk and some more when "washing" the butter in cold water (depending on which method you use), which is a) wasteful and …

The classic substitute is margarine. Most brands are vegan, which would meet your non-dairy /non-meat requirements. As far as taste and mouthfeel goes, I suggest either trying out a few brands or ch …

Yes, your butter contains water - which is perfectly normal. While oil is 100% fat, butter is only around 80%1 fat plus some protein and ca. 15% water. … If you want a pure fat butter product, you could choose clarified butter, which has the water and milk solids removed. 1 This may vary, depending on national laws, customs and quality grades. …

The general rule of thumb is to use unsalted butter for sweet dishes and cakes, especially when the butter makes up a significant percentage of the whole dish. … The reason why some recipes simply state “butter” is that not all locales consider salted butter as the default. …

Even without aromatics, the butter contains milk solids. … When you heat the butter, they will solidify and can be removed (so that they don’t burn), so that you get clarified butter, which is very good for frying and quite stable in storage. …

Think shortbread / pie dough: If you have a food processor, dump the butter & dry ingredients in, pulse until you have a coarse crumble. Add some liquid - either your egg (beaten!) … Or rub the butter into the flour mix. You might not end up with your planned cookies, but the result should be nice enough to eat. No need to discard the ingredients. …

First, you could bake it as planned. The taste may become less pronounced, especially in comparison to the other, still developing flavors from caramelizing and the Maillard reaction during baking. …

Butter and shortening behave differently in the cookie dough, so unless you are planning to do more adjustments, I recommend you stick to the given butter-to-shortening ratio. … If you use the butter-flavoured shortening, you will get a stronger "butter" flavour. This may or may not be what you want. …