Spreadable Butter in the Cuisine Companion

This is my fabulous recipe that I used to make in the Thermomix for the past few years  that I have now converted to the Cuisine Companion ! Well I’ve been making it for a couple of months in the Cuisine Companion ! Its just taken me this long to publish this post !

You will need your steamer basket , your whisk, Macadamia oil, filtered water and salt as well as whipping cream  also known in some states as pure cream.
Regarding the Oil – this is what I use, I can’t guarantee any other oils. I don’t recommend grape seed oil or rice bran for anything
I think they are toxic oils. ( you can read more about that HERE ) I know some people use olive oil , I’d perhaps drop the oil quantity down by around 20g (its really a matter of playing around with amounts and oils to decide what flavor works best for you)
I really recommend buying macadamia oil.
In regards to this as opposed to the quick method of just making butter – This method is to make spreadable butter in a consistency that is like Margarine without all the nasties ! – its very important to wash the butter to remove all the buttermilk as this is what keeps the spreadable butter from turning rancid. So if you want butter for using straight away for baking and cooking then make it the basic way by just whisking the cream and separating the Solids and Buttermilk But if you want it for using on bread and so on then you need to do this method. You also get a lot more for your $ with adding the oil & water – it goes further 😉 

Ingredients 

600Ml Whipping Cream ( also known as Pure Cream in some states )
Macadamia Oil
Salt
Cold Water ( approximately 800g ) 

Method 


You need Whipping Cream ( Pure Cream ) NOT thickened Cream. ( it can work with thickened cream but it takes even longer and sometimes it won’t work at all – in my personal experience )
Empty this into your bowl that has the whisk attachment already inserted.
Whip Cream on speed 7 for around  7 minutes. This can alter depending on freshness (or not) of cream. ( you will hear it start to change at around the 5 minute mark ) As soon as the sound starts to change have a peak through the hole (remove the stopper – careful you don’t get a splash of buttermilk in your eye ! ) and if you see its separated into solid and buttermilk turn the CC off. this will be around the 6-7 minute mark.

Empty out the buttermilk through your steamer bowl/ strainer into a JUG. press all the buttermilk out from the butter solids using a spatula. Use buttermilk for pancakes , cakes and lots of other recipes. I have recipes on my blog using buttermilk Just put Buttermilk into the Search bar to find them

SB1

Remove the Whisk Attachment and put in the Crushing Attachment and put back the solid matter back in the CC bowl and add in 400g of COLD WATER from the fridge
Wash the butter through on speed 7 for about 15 secs.
Empty out again through the strainer but this time down the sink !
Again pop the butter back into the CC bowl and again add 400g of COLD water from the fridge.
Again wash the butter through on speed 7 for about 15 or so seconds and empty out the contents through the strainer. This time really squeeze out the butter making sure all the water has been squeezed out. You can then use your hands to squish it further out or through muslin. I just use the strainer and my hands.

SP4

Remove the Crushing Blade and place the Whisk back in – make sure its washed off in cold water from any cream remaining.
On your scales place your CC Bowl and zero scales and weight in your butter .Check what measured amount is  Most of the time mine is around 230g out of 600g of cream.
It can be anywhere between 220g to 270g ( this is referring to the butter solids )
Then add in 100g to 120g of Macadamia Oil and 60g to 80g Water.
So you add in 100g Oil and 60g water
OR
120g Oil and 80g water
Add in a quarter to a half of a teaspoon of a good finely ground sea salt. I use Himalayan pink Sea Salt.
Mix on Speed 6 for about 20 seconds and then ramp up to 8 for another 20 or 30 seconds

SB3

Then transfer to a nice jar. I prefer to use glass. If you don’t have glass use a good tupperware container. If you are going to Freeze  use the Tupperware Freezer Mates.

I hope you enjoy this version of spreadable butter

This recipe is suitable for Freezing 

#tefalaustralia #cuisinecompanion #mixingfoodandlife

 

 

Spreadable Butter in the Cuisine Companion

 

Ingredients 

600Ml Whipping Cream ( also known as Pure Cream in some states )
Macadamia Oil
Salt
Water

Method 


You need Whipping Cream ( Pure Cream ) NOT thickened Cream. ( it can work with thickened cream but it takes even longer and sometimes it won’t work at all – in my personal experience )
Empty this into your bowl that has the whisk attachment already inserted.
Whip Cream on speed 7 for around  7 minutes. This can alter depending on freshness (or not) of cream. ( you will hear it start to change at around the 5 minute mark ) As soon as the sound starts to change have a peak through the hole (remove the stopper – careful you don’t get a splash of buttermilk in your eye ! ) and if you see its separated into solid and buttermilk turn the CC off. this will be around the 6-7 minute mark.

Empty out the buttermilk through your steamer bowl/ strainer into a JUG. press all the buttermilk out from the butter solids using a spatula. Use buttermilk for pancakes , cakes and lots of other recipes. I have recipes on my blog using buttermilk Just put Buttermilk into the Search bar to find them

Remove the Whisk Attachment and put in the Crushing Attachment and put back the solid matter back in the CC Bowl and add in 400g of COLD WATER from the fridge
Wash the butter through on speed 7 for about 15 secs.
Empty out again through the strainer but this time down the sink !
Again pop the butter back into the CC bowl and again add 400g of COLD water from the fridge.
Again wash the butter through on speed 7 for about 15 or so seconds and empty out the contents through the strainer. This time really squeeze out the butter making sure all the water has been squeezed out. You can then use your hands to squish it further out or through muslin. I just use the strainer and my hands.

Remove the Crushing Blade and place the Whisk back in – make sure its washed off in cold water from any cream remaining.
On your scales place your CC Bowl and zero scales and weight in your butter .Check what measured amount is  Most of the time mine is around 230g out of 600g of cream.
It can be anywhere between 220g to 270g ( this is referring to the butter solids )
Then add in 100g to 120g of Macadamia Oil and 60g to 80g Water.
So you add in 100g Oil and 60g water
OR
120g Oil and 80g water
Add in a quarter to a half of a teaspoon of a good finely ground sea salt. I use Himalayan pink Sea Salt.
Mix on Speed 6 for about 20 seconds and then ramp up to 8 for another 20 or 30 seconds

Then transfer to a nice jar. I prefer to use glass. If you don’t have glass use a good tupperware container. If you are going to Freeze  use the Tupperware Freezer Mates.

I hope you enjoy this version of spreadable butter

This recipe is suitable for Freezing