You will need
- a bowl with high edges;
- wooden spoon;
Before whipping cream butterneeded to make it soft. Remove the required amount of product from the refrigerator and leave it for an hour and a half at room temperature. Then check: if weak pressure is applied on the surface of the dimple remains, it means the oil is ready for whipping.
Cut the butter into small cubes with sides of about 1.5–2 cm cubes, Place in a ceramic or glass bowl with high sides. You can beat the butter by hand. To do this, mix the pieces using a large wooden spoon into a homogeneous mass, and then gradually start to add sugar or condensed milk and intensely in circular motions beat the mixture with a whisk. If the butter is too warm, it should cool it down by placing a bowl of cream in a wide dish filled with cold water. In a pinch, you can put oil for a few minutes in the fridge, and then continue whisking. When the mixture will become white color and will increase in volume twice, the cream is ready.
Faster beat the butter using the mixer. Use the nozzle in the form of frames. Put it in a dish with butterm and start mixing at the lowest speed. If the pieces of butter together in a single lump, increase speed to medium and beat it. After 3-5 minutes of whipping, you can enter in a creamy butter granulated sugar or condensed milk. This should be done gradually and carefully, as if you add all of the sugar at once, to dissolve it will be very difficult. Beat the mixture after the introduction of additives another 7-10 minutes. As soon as the oil will become white and will go wavy and curvy layers and also a noticeable increase in volume, the oil mixture is ready.
If you want to get whipped butter different color, you can paint it, food dyes, berries syrup or beet juice. A bright cream will decorate any dessert.
Advice 2 : How to make butter at home
Creamy oil in home conditions is made from cream, only need to use the authentic product, not what is sold in supermarkets. Buy from farmers three-liter jar of milk. It is a sediment, formed on the surface of the cream. Of them get pure oilwhich contains vitamins and is easily digested. But it is sensitive to light and heat, which increase its acidity, there is bitterness. Oil deteriorates, becomes unfit for food.
You will need
- rustic milk;
- spoon with holes;
Refrigerate the jar with a rustic milk and leave overnight. In the morning you will see that the top was formed, the thickening is stood off the cream. It was the fatter the milk, the thicker will be the layer of cream.
Remove the thick layer from the surface of milk wide spoon with holes. Leave the Bank a little cream to your milk is not there are very low fat.
Put the cream into the bowl of the mixer. Leave for 15 minutes, the mass has acquired room temperature and whipped.
Turn on the mixer first on slow speed. Periodically looked over by the process. When the cream will be whipped and becomes smooth, increase the speed of the mixer.
You will find that in cream oil flakes are formed and separated white liquid is buttermilk. It can be directly drained into another container and use for baking, and can be left until the end of the process.
Beat butter mass until then, until big oil ball and, separately, buttermilk. Press the butter with your hands and put in a grease gun or wrap in wax paper.
For long-term storage , the oil can be rinsed. To do this, drain the buttermilk, the resulting piece of butter cut into small pieces and pour boiled water. Turn on the mixer. The water will become white. These are the remains of the buttermilk. The operation by pouring water to swipe several times.
Bowl for mixer fill with cream just before the half, when the mixture starts to flake, then buttermilk can result in the edges of the bowl.
Mix soft butter with other ingredients. Add finely chopped fresh herbs, garlic or ginger. You get a flavored butter.