#sweet cream butter

[basicallybaking]

Sweet Cream and Cultured Butter

Butter recipes are from the book "Butter: A Rich History" by Elaine Khosrova. I think the recipes are great, I just need to find a better way to knead and dry off the butter because the cheesecloth I have releases fuzz onto the butter, even when freshly cleaned. It's also important, I found, to press the butter a little at a time into all the crevices of the molds, otherwise you will have many gaps and air pockets. Metal molds work as well as silicone, you just have to tap them against the counter for the butter to slide out, but the butter seems to shrink a bit so it comes out easily. The cultured butter was made with a flora danica culture but to me tastes almost indientical to the sweet cream, although the buttermilk tasted wildly different, much more like tangy buttermilk from the store than the sweet cream buttermilk, with just tasted a bit like milk. Made one of them with raw cream, which didn't seem to make a difference falvor-wise. You should be able to get around 2 cups of cream from a gallon of raw milk (roughly, I'm sure this varies).

NB: I used my stand mixer and it took about 6-10 minutes for the butter to separate out and makes a HUGE mess. Try the food processor next time, since it's contained and can't splatter.

[daily-deliciousness]

Moose tracks ice cream cake

[stamplover]

sweets and desserts stamps (2019)

[butchharts]

made my tall ass friend take this

[fullcravings]

Chocolate Cake with Peanut Butter Frosting

[everythingwithwasabi]

Chocolate Strawberry Brownie Lava Cake

[buffetlicious]

My younger brother passed us a block of sliced Ondeh Ondeh Cake from J&C Bakery located in the nearby industrial estate. Nothing to rave about as this is just an average cake with sweetened desiccated coconut and butter cream in-between sponge cakes topped with coconut flakes.

Also from my brother is this Durian Swiss Roll wrapped in plastic wrapper in a pink and white striped box. Now, I am familiar with durian desserts; this has no durian in it and is more likely flavoured with durian essence. Anyway, still a better eat than the former as I don’t fancy butter cream.

[wrixie]

Sugar was ready to get another kitty so meet Butters

[sixcupids]

x

[vegan-nom-noms]

Ninja Creami Peanut Butter Gelato

[foryouthegays]

i cant figure out how to phrase this as a poll so reblog game: tell me in the tags which of these you make at home more often than you buy them/whatever you want idfk:

peanut butter whipped cream 'easy' baked goods (cookies, cake, brownies, etc) (but not from a mix) 'hard' baked goods (croissants, macaroons, etc) (are there mixes for this stuff?)* jam/jelly pasta (without filling) pasta (with filling)

*dont fuckin ask me how to classify this stuff. id say if you need a scale and its like Pray To The Gods For Correct Humidity its hard and if its ehhh yeah you can throw some more vanilla in there as a treat its easy

[sew-much-to-do]

DIY Nonnie’s 6 Ingredient Chocolate Peanut Butter Ice Cream Cake

Nonnie’s 6 Ingredient Chocolate Peanut Butter Ice Cream Cake is the go-to summer dessert…super easy, super simple, yet so delicious. The filling is made with two base ingredients, high-quality chocolate ice cream, and creamy peanut butter. The crust is a mix of sweet chocolate wafer cookies and salted butter. When combined with the creamy chocolate peanut butter ice cream filling it makes for a mouthwatering cake that’s chocolatey, peanutty, super creamy, and a touch salty. Once the cake is frozen, top with homemade “magic shell” and salty peanuts. This is everyone’s favorite summertime ice cream cake!

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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[daily-deliciousness]

5 minute peanut butter ice cream milkshake

[simply-beautiful-world]

[royal-food]

Brioche Cinnamon Rolls with Brown Butter Cream Cheese Icing

[fullcravings]

GF Pumpkin Cake with Almond Flour