Butter provides the characteristic flavour and velvety texture of Hollandaise and béchamel-style sauces or dessert toppings such as buttercream frosting. But the beauty of butter is that it’s not only ultimately comforting but also a vital source of healthy fats, vitamins and trace minerals. Many store-bought butter brands have a divine, silky texture, but nothing beats homemade butter on a slice of freshly baked bread. It’s worth every effort.
- 4 kg fresh cream (35% fat)
- 1.5 g lactic acid
- 0.1 g delta decalactone
- 15 g salt
To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.
- Using a hand-held or stand mixer, whisk the cream at medium-high speed for 10 minutes to separate the fat from the water.
- Strain the whipped cream through a fine étamine or cheesecloth, and discard the liquid. Make sure to squeeze the cloth very well to remove as much moisture as possible from the butter.
Measure out 1 kg of the whipped cream mixture, add in the lactic acid, delta decalactone and salt, then whisk the ingredients until smooth.
Note: Store the remaining cream for later use or multiply the other ingredients by four as the ingredients outlined above are for 1 kg of whipped butter.
- Refrigerate the whipped butter in a vacuum-sealed bag for 24 hours to allow the flavours to develop.
- Remove the whipped butter from the vacuum-sealed bag, then melt it in a water bath or sous vide at 32ºC.
Strain the melted butter into a siphon, connect your Smartwhip, and charge it to 4 bar. Disconnect your Smartwhip and shake the siphon for 5-10 seconds to evenly distribute the gas.
Note: The siphon must remain in the sous vide at 32ºC. Otherwise, it will freeze at the bottom of the siphon.
Served with a side of fleur de sel and freshly baked bread, whipped butter is an excellent entrée. You can also smoke the whipped butter to deepen the flavours.