Whipped Herbed Butter Recipes
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.
GARLIC-CHIVE WHIPPED BUTTER
Looking for a way to dress up ordinary bread or dinner rolls? Set out a bowl of this creamy garlic butter!-Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Time 10m
Yield 1/2 cup.
Number Of Ingredients 4
Steps:
- Beat all ingredients until blended. Store, tightly covered, in the refrigerator.
Nutrition Facts : Calories 113 calories, Fat 12g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 136mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
WHIPPED HERBED BUTTER
This is a commercial recipe. I make up a batch when I know I'm going to have 2 or 3 backyard events in a two-week period. I like this condiment for baked potatoes, or for grilled corn.
Provided by Bone Man
Categories Very Low Carbs
Time 25m
Yield 48 one-ounce servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 204.5, Fat 22.9, SaturatedFat 7.5, Cholesterol 20.3, Sodium 233.2, Carbohydrate 0.3, Protein 0.3
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- In a large mixing bowl, beat cream with an electric mixer (preferably a stand mixer with a wire whisk attachment) on low speed for 2 minutes or until the cream starts to thicken. Increase to medium to medium-high speed and beat for 6 to 8 minutes. The cream will first beat to stiff peaks, then butter clumps will form and a milky liquid will appear in bowl. Scrape down sides as needed.
- When clumps form and no more liquid is released, transfer mixture to a fine-mesh wire sieve set over a mixing bowl. Using the back of a spoon, gently press out the excess liquid. Discard liquid.
- Transfer butter to a small bowl. Stir in herbs and salt. Store, covered, in the refrigerator for up to 5 days.
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