Fresh Butter With Eastern Spices – a delicious recipe with cream, cold water, fennel seeds, ground sumac, ground nutmeg, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Attach wire whip to KitchenAid(R) Artisan(R) stand mixer. Add cream to bowl and gradually turn to speed 8 and whip until the butter and buttermilk start to separate, about 8 to 10 minutes. Note: if using ultra pasteurized cream, the whip time will increase.
2
Pour butter and buttermilk through fine mesh strainer and discard buttermilk. Return butter to bowl and add cold water. Turn mixer to Stir speed and mix for 10 seconds.
3
Strain the cold water and buttermilk from the butter, shaking strainer to compact butter.
4
Exchange wire whip for flat beater. Place strained butter in bowl and add spices and salt. Turn to Stir speed and blend well. Strain again if necessary and blot with paper towels. Transfer spiced butter to an air-tight container and store in refrigerator.
411
kcal
Calories
43
g
Fat
4
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups pasteurized heavy cream, 1 cup cold water very, 1 teaspoon fennel seeds, 1 teaspoon ground sumac, and more.
Yes, Fresh Butter With Eastern Spices falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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