Homemade Graham Cracker Crusthe large bowl of a stand mixer fitted with the paddle attachment, beat cream on medium speed until stiff peaks form. Increase mixer speed to medium-high and continue to beat until cream starts to break down again and separates into a liquid and small pieces of butter, 12 to 15 minutes total.
Step 2Transfer solid butter pieces to cheesecloth and squeeze out as much buttermilk as possible; reserve buttermilk for another use. Scrape butter out of cheesecloth and run under cold water, squeezing out excess liquid, until water runs clear.
Step 3Wrap butter in plastic wrap or store in an airtight container and refrigerate up to 3 weeks.
Step 4To make flavored butter, in a medium bowl, mix desired flavors into room-temperature butter. Transfer butter to plastic wrap and roll into a log. Refrigerate up to 2 weeks.
PHOTO: ROCKY LUTEN; FOOD STYLING: MAKINZE GORE
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