Whipped Herbed Butter Food

HERB BUTTER

Steps:

• Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

HOMEMADE WHIPPED BUTTER

Steps:

• Beat milk and butter together until light and fluffy.
• This expands the volume by a third and makes it easier to spread.

WHIPPED BUTTER - HOMEMADE ( GARLIC, HERB, CINNAMON, SALTED)

Steps:

• Using an empty plastic jar (I use an empty peanut butter jar):.
• Pour Heavy Whipping Cream into jar, leaving about 2 inches from the rim.
• Add salt or any other spice you desire (I recommend using salt for the first time).
• Seal tightly and shake jar lightly.
• Insert sealed jar into an Oven Mitt (bottom first) and place a tight rubberband around the top (beneath the covered portion of the lid).
• Place into a dryer on the No Heat setting and run for 10-15 minutes.
• After 10-15 minutes remove jar, shake lightly, tighten lid (lid may loosen a bit - I like to check it after 10 minutes).
• Repeat dryer method 3-4 times until desired texture is achieved.

MY FAVORITE HERBED BUTTER

Steps:

• Whip softened butter in a large mixing bowl with mixer on medium till light and fluffy --
• Mix onion and herbs into butter, stir to combine well.
• Blend in garlic and lemon juice.
• Chill in refrigerator about 30 minutes to chill slightly.
• I like to divide this into 3 rolls and roll in parchment paper, so that I may slice it to serve on bread or top steaks, etc.
• Please allow flavors to blend at least 6-8 hours before using.
• I have frozen this and let it soften slightly before using.

ALL-PURPOSE HERBED BUTTER

Steps:

• Whip room temperature butter with a fork in a bowl.
• Blend in parsley, chives or green onion, garlic if using, thyme, lemon juice, and white pepper to taste.
• On wax paper, shape mixture into a log. Wrap again in plastic wrap and chill until serving time. Or just use plastic wrap but wrap the log twice.
• Chill in refrigerator until serving time.
• Or bag, label with date, and freeze. To use, simply slice off as much as you need, then rewrap and store remainder in freezer until needed next time.

WHIPPED HERBED BUTTER

Steps:

• In a Kitchen-aide mixer, whip the butter and margarine together on slow speed until it is creamy.
• Continue using the wire whip and raise the speed to high to triple the volume of the butter/margarine, scraping the sides down occasionally.
• Reduce the speed to low to add the remaining ingredients and blend.
• Return the speed to high and whip for a couple more minutes, scraping down the sides as needed.
• Keep refrigerated and covered at all times after processing.