I love compound Butters, roasted garlic is one of my favorite Savory ones and mixed berry is probably my favorite sweet one. I love doing citrus cuz it can work for both Savory and sweet. I had a friend that completely freaked out because she was trying to make whipped cream to go with waffles and over whipped it and didn't know what to do. I had her make it into butter and do compound butter and her very picky in laws ended up loving it. When I'm grilling during the summer for corn I make a citrus lime, typically with a little bit of cayenne maybe jalapeno, I've mixed in a little bit of mayonnaise and cotija cheese before. I've done spicy BBQ to top of piece chicken. I've done cinnamon apple with apples that I roasted and mashed. You can also press them into silicone molds or put in a loaf pan to cut into sticks or pads of butter. I make one for baked potatoes that has roasted garlic butter-butt with cheddar cheese bacon and I'll put in green onions or chives, if it's okay for the butter to be soft you can mix sour cream into it as well. When I give my friend some of my roasted garlic butter she will automatically when she gets it at parsley mozzarella cheese and some other things spread it on loaves of French bread and freeze it, then when she's ready she just puts it in the oven and ends up with cheesy garlic bread that you dip into marinara. I roast like two lb of garlic at a time and olive oil, I put the garlic into jars and then cover it with the oil and it keeps the garlic good longer it's an old preservation technique
@@biggerbolderbaking you're welcome. I absolutely love your show. There's certain things I make over and over like the no machine ice cream and the blueberry muffins with streusel. Would you think about making Welsh cakes on the show? Also on a different subject I was wondering if there were any Irish soups or stews that are easy and cheap to make, we want to be able to make a very large pot and go feed a group of homeless people that are nearby it's been really cold out snow at some points and single digits or below oh, I want to say it's thirties which is warm for lately. But I wanted something thick & Hearty, I don't have the access to the amount of free bread I used to get at a pantry and share but I have a big bag of flour I figured I would get some help from my mixer and then take it to my friends house for the kids to shape, then they can proof and bake while the soup is cooking. Tomorrow I pick up food from a pantry for multiple family its just helping a couple friends that don't have vehicles or plain can't drive while I pick up my own stuff. We never know what we're going to get but we've been getting a lot of carrots potatoes and cabbage, sometimes onions. Typically at least one protein either chicken or fish but there has been pork and ground beef, sometimes there's can of protein. I used to working professional kitchens and can't anymore due to nerve and muscle damage and not being able to stand very long due to damage from DV unfortunately I got told by the occupational therapist I could never go back to my field. I'm trying to teach a neighbor's daughter how to cook cuz my neighbor has seizures and is very limited she used to be homeless and we decided on the soup. When I get back the kids help unload and we put out several boxes and just split everything evenly if someone doesn't want something they give it to one of the other people or they put it in the Box for the homeless people
I have already planned to make my own butter for Christmas gifts this year 🤗 Last year I did pickled onions and was *SHOCKED* that everyone I fave them to loved them and had childhood memories of them.
omg these ALL look amazing! I'm not sure which one I want to try first! Maybe steak with a savory and then I don't think I can resist that chocolate butter.
Today, I'm roastingl Cornish game hens. I made a rosemary and oregano butter a while ago. What a time saver! I took it out of the freezer, cut off a chunk, returned the rest to the freezer, and basted the Cornish games hens with the melted chunk. It looks fantastic!! I added a few sprigs of fresh cut rosemary on the sides, too. Thanks again for the butters idea!! 🎉
They say the way to a persons heart is through their stomach. With Gemma’s recipes, she knows the way to your soul. She just knows how to make people happy with fun and easy recipes all can succeed at doing🥰🥰🥰
Wow. I just found this recipe whilst searching for something else. It looks like a great idea. Will definitely give it a try sometime. Especially the chocolate. But the pecan looks great too.
At a preschool I worked at we made butter for Thanksgiving. The two 4 year old class shook the jar on Monday am and pm class. Plus Thursday am class. A lot of batches we made enough for 125 students plus parents, grandparents and siblings. Love the recipes will try a few.
Just went to your website, Breads and Doughs…and my Christmas Gift List 2023 is DONE!!! Compound butters to accompany scones, breads and pastas…if I can pull this off, I’m gonna be the Gifter of the Year with family and friends!!!
I’m delighted you’re giving this a go. You can use the sweet as spreads, and the savory for cooking or as a side to savory dishes. Hope you get on well with it.
This is exactly the same process I use to make butter, except, I've found, that if you 'wash' it in some ice water, it gets all the last of the buttermilk out which makes it last longer and much less likelihood of it going rancid. Making the flavoured butters is just genius!
You are amazing! What great flavors for butter!!! I cannot wait to make some. I have made butter before, but didn't know about the ice water trick. Gonna try it!
My family lives on a wooded property, besides maple trees we tap each spring, we also gather hickory nuts (which are related to pecans). I’m thinking I should make some home gathered butter. 😆
Ooo butter! Amazing in the food or baking! The first and the chocolate i think i love it! Thanks Gemma! You give me idea! I make my recipie with oregano, thyme, garlic, salt, peper and Cypriot olive oil! Have a nice day! 👍👏🧈
Yes, those would be great, especially for cooking savory dishes. I hope you’ll give some of the recipes here a go. You can find the link to each here, www.biggerbolderbaking.com/compound-butter-flavors/ Enjoy!
Love this! Great tips. My go to flavored butter is a lemon herb. Great with pork tenderloin. But will try your other savory butters.......and the chocolate! Making that on today!
Lemon herb sounds lovely with pork! Thank you for sharing, Ann. You can get the link to each recipe here, www.biggerbolderbaking.com/compound-butter-flavors/
I've seen homemade butter recipes, but they usually ask you to wash the butter in clean water to prevent the butter from going rancid. Should I wash the butter I make from your recipe in cold water? I love the concept of chocolate butter by the way!
You can do that. I used cold water in processing the butter, so it’s not just liquids from the butter that came off it, it also includes the water used, which ‘washes’ the butter. Hope this helps. thank
@@biggerbolderbaking Thx. Eventually I’m going to get me one once I make up my mind which one lol definitely trying the strawberry and the chocolate butters!
Hello, is there a way to make out own butter extract ? I have made my own, vanilla, lemon & other extracts for baking, however i cant find a recipe for homemade (butter extract or butter emulsion) Thank you! PJ Cimorelli
Hi Kezia. You will need 3 cups (24floz/720ml) heavy cream (high fat content) to make 1 cup of butter (225g). Check the recipe here, www.biggerbolderbaking.com/homemade-butter/#wprm-recipe-container-18346 You can also get the link to each recipe for the compound butters, www.biggerbolderbaking.com/compound-butter-flavors/ Hope this helps.
I have a question. Maybe a stupid one. How do the sweet butters weigh with baking? To be specific, I have leftover brandy butter from Christmas. It was equal amounts of butter and icing sugar (300g of each I think) and a few tablespoons of brandy. It was delicious, but I made far too much. I want to use it up in a cake or something, but I don’t know how it will weigh. So if I weighed out 300g of that, is it 150g of butter and 150g of sugar or is the sugar amount different now that it’s dissolved into the butter? Certainly the volume of the sugar has disappeared into the butter, but does the weight do that too? Does that make sense? To word it another way, if I was making a pound cake and used 300g of my sweet brandy butter, how much egg and flour would I need? I really really hate wasting food so I’ve been putting off using it up as I don’t want a fail but I really need to get that container out of my fridge! Other than asking, the best way I’d thought of to figure it out was to make another batch and weigh it afterwards but then I’ll need to make 2 cakes to use it up! 😂 Hope you can help!
Hi Monique. I don’t recommend using compound butter in cake, the same way I would not recommend spreadable butter for cake. You need pure butter to get a good result in cakes, especially butter based recipes such as pound cakes. It’s difficult to also make the measurements given the added ingredients. I would say it’s not a good idea.
@@biggerbolderbaking yes okay. It does make sense. The texture of it is very different. Maybe I’ll try a vintage pudding sauce with it instead so I can just melt it and tweak the ingredients to taste and pour it over a steamed pudding. That’s not a bad idea. I’ve been wanting to play with those for a while. Yes, I’ll do that. A much better plan! Thanks so much for answering. Much appreciated 😊
Hi , I live in India . I also want to become a pastry chef or a baker. But I don't know will it be good for me or not , but I love cooking and baking things . Can you give me some tips . Everybody in my family thinks that a job in which one gets a fixed salary at the end of the month are the best and I also need to convince them that I really want to do a course in this area. Please can you give some tips that how one can grow in this field. Thank you .
Hi Anukriti. What is best for you, really depends on what you want to do as a professional for the rest of your life. I started baking at a young age, with guidance from my mum. By the time I finished middle school, I knew this is what I wanted to do mainly because it’s not work, it’s doing something I truly love doing.
Personally, I wouldn’t use it. But I know that some make butter for cooking, out of cream that is about to spoil. If it’s slightly expired yet still smells ok, I think you can use it for making this. But I don’t recommend using it as a spread, only for cooking. Hope this helps.
I can’t find the fat content on the whipping cream cartons . But Gordon’s brand in front says 36% . I’m guessing it means fat. How can we tell the % we need to make butter ?
36% fat content for cream should be alright. Make sure it’s whipping or fresh heavy cream. Not cooking cream as that would have a different composition.
HI Bold Bakers! Get all 5 of my Compound Butter recipes - plus 2 more - right here! bit.ly/7CompoundButters
I always buy whipping cream on sale and make flavoured butters for Xmas gifts. My friends LOVE them.
It really does make for an awesome gift!
I'm interested to know more about how you package them and how long they last after thawing? 😊
Great idea! I often forget you can make flavoured butter with leftover herbs, it then freezes well. Definitely giving a try again.
Go for it, Michelle. You can get the link to each recipe here, www.biggerbolderbaking.com/compound-butter-flavors/
I love compound Butters, roasted garlic is one of my favorite Savory ones and mixed berry is probably my favorite sweet one. I love doing citrus cuz it can work for both Savory and sweet. I had a friend that completely freaked out because she was trying to make whipped cream to go with waffles and over whipped it and didn't know what to do. I had her make it into butter and do compound butter and her very picky in laws ended up loving it. When I'm grilling during the summer for corn I make a citrus lime, typically with a little bit of cayenne maybe jalapeno, I've mixed in a little bit of mayonnaise and cotija cheese before. I've done spicy BBQ to top of piece chicken. I've done cinnamon apple with apples that I roasted and mashed. You can also press them into silicone molds or put in a loaf pan to cut into sticks or pads of butter. I make one for baked potatoes that has roasted garlic butter-butt with cheddar cheese bacon and I'll put in green onions or chives, if it's okay for the butter to be soft you can mix sour cream into it as well. When I give my friend some of my roasted garlic butter she will automatically when she gets it at parsley mozzarella cheese and some other things spread it on loaves of French bread and freeze it, then when she's ready she just puts it in the oven and ends up with cheesy garlic bread that you dip into marinara. I roast like two lb of garlic at a time and olive oil, I put the garlic into jars and then cover it with the oil and it keeps the garlic good longer it's an old preservation technique
Thanks for sharing, Joy.
@@biggerbolderbaking you're welcome. I absolutely love your show. There's certain things I make over and over like the no machine ice cream and the blueberry muffins with streusel. Would you think about making Welsh cakes on the show? Also on a different subject I was wondering if there were any Irish soups or stews that are easy and cheap to make, we want to be able to make a very large pot and go feed a group of homeless people that are nearby it's been really cold out snow at some points and single digits or below oh, I want to say it's thirties which is warm for lately. But I wanted something thick & Hearty, I don't have the access to the amount of free bread I used to get at a pantry and share but I have a big bag of flour I figured I would get some help from my mixer and then take it to my friends house for the kids to shape, then they can proof and bake while the soup is cooking. Tomorrow I pick up food from a pantry for multiple family its just helping a couple friends that don't have vehicles or plain can't drive while I pick up my own stuff. We never know what we're going to get but we've been getting a lot of carrots potatoes and cabbage, sometimes onions. Typically at least one protein either chicken or fish but there has been pork and ground beef, sometimes there's can of protein. I used to working professional kitchens and can't anymore due to nerve and muscle damage and not being able to stand very long due to damage from DV unfortunately I got told by the occupational therapist I could never go back to my field. I'm trying to teach a neighbor's daughter how to cook cuz my neighbor has seizures and is very limited she used to be homeless and we decided on the soup. When I get back the kids help unload and we put out several boxes and just split everything evenly if someone doesn't want something they give it to one of the other people or they put it in the Box for the homeless people
I have already planned to make my own butter for Christmas gifts this year 🤗 Last year I did pickled onions and was *SHOCKED* that everyone I fave them to loved them and had childhood memories of them.
I love the way she says 'butter' 💕
This butter is amazing and and it came out perfectly job well done 👏❤👍
I'm glad you like it! Hope you’ll give it this a go.
That maple and pecan one looks amazing 😍
I hope you'll give it a go. Thanks for watching.
That pro tip for rolling the butter is GENIUS. Thank you!
Glad it was helpful!
omg these ALL look amazing! I'm not sure which one I want to try first! Maybe steak with a savory and then I don't think I can resist that chocolate butter.
Today, I'm roastingl Cornish game hens. I made a rosemary and oregano butter a while ago. What a time saver! I took it out of the freezer, cut off a chunk, returned the rest to the freezer, and basted the Cornish games hens with the melted chunk. It looks fantastic!! I added a few sprigs of fresh cut rosemary on the sides, too. Thanks again for the butters idea!! 🎉
Old fashioned wooden butter patters now make sense! Four videos in and this is the best - thank you 💖
Glad it was helpful!
They say the way to a persons heart is through their stomach. With Gemma’s recipes, she knows the way to your soul. She just knows how to make people happy with fun and easy recipes all can succeed at doing🥰🥰🥰
Thanks a million, Sean.
Wow. I just found this recipe whilst searching for something else. It looks like a great idea. Will definitely give it a try sometime. Especially the chocolate. But the pecan looks great too.
Go ahead and give it a go!
Go ahead and give it a go!
That chocolate butter is so unique never heard of it before 😄 good job
Yeah, I guess it’s kinda like making frosting but without creaming the butter first? Very cool.
My son loves it! I hope you’ll give it a go. You can find the link to each recipe here, www.biggerbolderbaking.com/compound-butter-flavors/
Looks like it would make a perfect cake icing/frosting.
What an amazing process and amazing channel. Very grateful. ❤
Glad you enjoyed watching! I hope you'll give it a go.
Impressive cooking method to use butter !!!!!!!!!!!
Hope you’ll give it a go. Find the link to each recipe here, www.biggerbolderbaking.com/compound-butter-flavors/
At a preschool I worked at we made butter for Thanksgiving. The two 4 year old class shook the jar on Monday am and pm class. Plus Thursday am class. A lot of batches we made enough for 125 students plus parents, grandparents and siblings. Love the recipes will try a few.
We also used to do that when we were kids. What a lovely activity for the class and their families! Thank you for sharing.
Just went to your website, Breads and Doughs…and my Christmas Gift List 2023 is DONE!!! Compound butters to accompany scones, breads and pastas…if I can pull this off, I’m gonna be the Gifter of the Year with family and friends!!!
Yay! Thank you for making Bigger Bolder Baking a part of your Christmas spread and gift list.
I’m so glad I’m doing this . Now I need someone to put out some videos on how to use these in recipes with flavored butter.
I’m delighted you’re giving this a go. You can use the sweet as spreads, and the savory for cooking or as a side to savory dishes. Hope you get on well with it.
Thanks for bringing this to the table Gemma !
Glad you like it!
This is exactly the same process I use to make butter, except, I've found, that if you 'wash' it in some ice water, it gets all the last of the buttermilk out which makes it last longer and much less likelihood of it going rancid.
Making the flavoured butters is just genius!
Hi I just did this recipe 🥺 Loved this so much thank u Gemma ❤️
Glad you liked it! Well done, you!
Butter looks very yummy😋it is very useful and very easy to make👍thanks Gemma for sharing it💕🌹
You’re most welcome!
Thank you for the butter recipes!!
Glad you like them!
really like your recipes on the butter cant wait to try the peacan and maple looks so good thank you you for your help on makeing butter
Go for it, Alicia!
You are amazing! What great flavors for butter!!! I cannot wait to make some. I have made butter before, but didn't know about the ice water trick. Gonna try it!
Go for it, Shira! Here’s where you can get the link to each recipe, www.biggerbolderbaking.com/compound-butter-flavors/ Enjoy!
Making me craving for several of them. Inspiring and appetising indeed.
That’s the perfect reason to make these, Mou! You can get the link to each recipe here, www.biggerbolderbaking.com/compound-butter-flavors/ Enjoy!
My family lives on a wooded property, besides maple trees we tap each spring, we also gather hickory nuts (which are related to pecans). I’m thinking I should make some home gathered butter. 😆
Gemma you are amazing! You always come up with the best recipes!
Also, you look lovely in red.
Thank you for the kind words, Eleni.
Wow it very good and useful
Thank you very much
Glad you think so! Here’s where you can get the link to each recipe, www.biggerbolderbaking.com/compound-butter-flavors/
So easy and what a spectacular treat
Glad you like it, Erika! Here’s where you can find the link to each recipe, www.biggerbolderbaking.com/compound-butter-flavors/
Thank you Gemma
You’re welcome 😊 Hope you’ll give these a go. Here’s where you can find the link to each recipe, www.biggerbolderbaking.com/compound-butter-flavors/
Ooo butter! Amazing in the food or baking! The first and the chocolate i think i love it! Thanks Gemma! You give me idea! I make my recipie with oregano, thyme, garlic, salt, peper and Cypriot olive oil! Have a nice day! 👍👏🧈
That sounds delicious, Dia! Thank you for sharing.
@@biggerbolderbaking Me thanks! I am from Gyprus and i like to make food with Greek flavour! Wy not "Greek Flouvour butter"! 🤩🤩🤩
sun dried tomato butter is my favorite
They are lovely in compound butter!
Love❤ your chocolate🍫 butter totally gonna try it
Hope you like it!
Lovely buttery butter recipes..... 👌👌 I also make the butter by cow milk.. That butter is so rich and tasty.... 🥰
Oh wow! Lucky you! Thank you for sharing.
😃😃
Wow! I love the variety of flavors and I bet they are super delicious. Thank you so much for sharing your technique and your recipe combinations.
Glad you found it helpful, Patty. You can get the link to each recipe here, www.biggerbolderbaking.com/compound-butter-flavors/ Enjoy!
Oooooh! Yum. These will even look fancy on the plate. TFS
Hope you enjoy making them! Here’s where you can get the link to each recipe, www.biggerbolderbaking.com/compound-butter-flavors/
Buttermilk is a fantastic addition to scone making. Thanks for showing me how to make my own!
My pleasure 😊 Thank you for watching, Margaret.
Hello! I love your recipes and all the new things that I am learning from you. From Canada
Glad you like them! Thank you for watching.
Awesome! They all look delicious! Thank you for sharing! 😇
Glad you like it!
Very cool. As a kid I remember my auntie Fran made butter. I make vegan butter since I am a vegan and mine is very easy to make. Stay safe. Cheers.!
Sounds great! Something for everyone!
I have been living in a world of my own because I forgot all about flavoured butter - these all look and sound soo good!
I hope you’ll give them a go, Elliott. You can get the link to each recipe here, www.biggerbolderbaking.com/compound-butter-flavors/
It really is gold for a baker u r right
I hope you’ll give it a go. Here’s where you can get the link to each recipe, www.biggerbolderbaking.com/compound-butter-flavors/
Chocolate butter sounds like chocolate buttercream’s twin 😂😂
I love your recipes Gemma and by the way I am going to make this right now 😊
Go for it, Ibrahim! You can get the link to each recipe here, www.biggerbolderbaking.com/compound-butter-flavors/
Used to watch your content way back so happy to be back here :)
Welcome back, Astha! Thank you so much for your support!
another flavor I feel would be good are some herby ones. Like Rosemary or thyme maybe some oregano on some toast yummmmm
Yes, those would be great, especially for cooking savory dishes. I hope you’ll give some of the recipes here a go. You can find the link to each here, www.biggerbolderbaking.com/compound-butter-flavors/ Enjoy!
Looks amazing. Great ideas 😍
Glad you think so. Thanks for watching!
At this point I rinse the butter a few times while kneading, a lot more butter milk form the butter. This also increases shelf life.
Thanks for sharing.
Great ideas here. Do you recommend washing your butter in cold water?
당신의 훌륭한 레시피 고맙습니다 최고!
Maybe it’s just me but I like the occasional game of roulette. It makes it interesting.
Makes me want to bite into the sweet ones straight from the fridge on there own 🤣🤣
I know what you mean as it can really be tempting!
Excellent, amazing ideas!
Can't wait to try it. Welldone!👏👏
Go for it! Here’s where you can get the link to each recipe, www.biggerbolderbaking.com/compound-butter-flavors/
@@biggerbolderbaking Thanks Gemma!🌟
Your homemade flavors butter looks so good🧈😋
I hope you’ll give it a go. Here’s where you can find the link to each recipe, www.biggerbolderbaking.com/compound-butter-flavors/
Hi Gemma I made chocolate butter I only used cocoa powder and not melted dark chocolate
So will my butter turn out like yours??
I also used granulated sugar instead of powdered sugar so wat will happen to my butter??
Great idea and nice and good video
Glad you liked it
Love your recipes. Thanks so much for sharing. How long can these be stored (shelf life)?
Hi. You can store in the refrigerator for up to 2 weeks or slice and freeze for up to 2 months.
@@biggerbolderbaking ❤❤❤ Thanks so much 💕
Well, I find that is a great idea and really amazing....yummyyyy 😉👌😋😋😋😋😋.
Bravissima Gemma❤❤❤❤❤❤
Glad you liked it, Filomena.
Love this! Great tips. My go to flavored butter is a lemon herb. Great with pork tenderloin. But will try your other savory butters.......and the chocolate! Making that on today!
Lemon herb sounds lovely with pork! Thank you for sharing, Ann. You can get the link to each recipe here, www.biggerbolderbaking.com/compound-butter-flavors/
Happy to watch another upload :)
Glad to have you here, Sara!
Hi Gemma, U are indeed amazing. Love the butter video. Thanks for sharing...😍
Glad you enjoyed it!
Hello Gemma compound butter looks great. Also it was my birthday 🎂 this week
Happy birthday to you! Hope you had a blast!
No iam not addicted to these you are 🤤
Gemma! This is amazing :) I can't wait to make my own butter! Also, I love your outfit :) Beautiful! Lots of love❤
Thank you for the kind words, Paige. You can get the link to each recipe here, www.biggerbolderbaking.com/compound-butter-flavors/ Enjoy!
Love this video!
Glad you enjoyed it!
I've seen homemade butter recipes, but they usually ask you to wash the butter in clean water to prevent the butter from going rancid. Should I wash the butter I make from your recipe in cold water? I love the concept of chocolate butter by the way!
You can do that. I used cold water in processing the butter, so it’s not just liquids from the butter that came off it, it also includes the water used, which ‘washes’ the butter. Hope this helps. thank
Hi! Could you share a few recipes using these home made butter?
I’ll look into it, Jeremiah Jan. Thanks for watching.
Wow this looks delicious!
I hope you’ll give it a go. You can find the link to each recipe here, www.biggerbolderbaking.com/compound-butter-flavors/
Very tasty and yummy
wow so yummy
Glad you like it, Evangelina.
Awesome
Love the chocolate but 🥰😋
Plenty of options to choose from, too!
If I wanted just normal salted butter at what point can I add it.
You can add it just before you whip to cream the butter. Hope this helps.
All of your food looks so good.thank you.JESUS LOVES YOU
So lovely!! Yummy!!
I hope you’ll give this a go. Here’s where you can get the link to each recipe, www.biggerbolderbaking.com/compound-butter-flavors/
I made the maple pecan. Yummy 😋 🧈
Well done, you!
I always use the whey in scones and other things. Then I make ghee from home made butter 🇬🇧🇬🇧🇬🇧🇬🇧
Thank you for sharing, Linda.
I’d love to see a video on making ghee!
The chocolate butter is kinda like a frosting!
It has Butter, powdered sugar and chocolate
It really is lovely! My little Georgie loves it.
You can even cook down the liquid to make a sandwich spread.
Thanks for sharing, Hanna.
would this also work with coconut cream?
I haven't tried it with coconut cream. I think the flavor profile will change and probably the stability of the cream as well.
How do you make almond butter?
If you mean almond butter spread (like peanut butter), then here you go, www.biggerbolderbaking.com/almond-butter-how-to/
Thanks so much Jemma.
New subscriber loving all your recipes! ❤️
Oh my Yuleidy, you're in for a treat. She's amazing, wonderful recipes, great clear explanations. Enjoy! 🤗
Thanks a million! I hope you’ll give these a go. You can get the link to each recipe here, www.biggerbolderbaking.com/compound-butter-flavors/
Thank you for the kind words.
@@biggerbolderbaking I only but tell truths. I always look forward to your recipes, and really enjoy giving them a try myself...👏👏👏😁🙏
I do not have a food processor or mixer so can I use a Vitamix and do this?
I’m not sure as this needs to be whipped, to aerate it. A vita mix might be too powerful and split the butter instead.
Great video! Which processor are you using please?
Hi. I used a cuisinart food processor for this. I also use a kitchen aid food processor.
@@biggerbolderbaking Thx. Eventually I’m going to get me one once I make up my mind which one lol definitely trying the strawberry and the chocolate butters!
Hello, is there a way to make out own butter extract ?
I have made my own, vanilla, lemon & other extracts for baking, however i cant find a recipe for homemade (butter extract or butter emulsion)
Thank you! PJ Cimorelli
I haven't tried that yet. I can look into it.
12th here!
Hey Gemma, You nice keep Going...💜💜💜
Thank you so much for the support.
I’ve done this without the flavours at work (childcare) In a jar, the kids love shaking the jar and hearing the change
Mum, used to make us do that too, when we were young. Thanks for sharing.
Could I use this butter recipe (unflavored one) to make bread or a cake?
Yes, absolutely. Get the recipe here, www.biggerbolderbaking.com/homemade-butter/
hello, i wanna ask how much whipping cream you use to get 225gr butter
Hi Kezia. You will need 3 cups (24floz/720ml) heavy cream (high fat content) to make 1 cup of butter (225g). Check the recipe here, www.biggerbolderbaking.com/homemade-butter/#wprm-recipe-container-18346 You can also get the link to each recipe for the compound butters, www.biggerbolderbaking.com/compound-butter-flavors/ Hope this helps.
firdt tim hearing will defiently try
Go for it! You can find the link to each recipe here, www.biggerbolderbaking.com/compound-butter-flavors/
I have a question. Maybe a stupid one. How do the sweet butters weigh with baking? To be specific, I have leftover brandy butter from Christmas. It was equal amounts of butter and icing sugar (300g of each I think) and a few tablespoons of brandy. It was delicious, but I made far too much. I want to use it up in a cake or something, but I don’t know how it will weigh. So if I weighed out 300g of that, is it 150g of butter and 150g of sugar or is the sugar amount different now that it’s dissolved into the butter? Certainly the volume of the sugar has disappeared into the butter, but does the weight do that too? Does that make sense? To word it another way, if I was making a pound cake and used 300g of my sweet brandy butter, how much egg and flour would I need? I really really hate wasting food so I’ve been putting off using it up as I don’t want a fail but I really need to get that container out of my fridge! Other than asking, the best way I’d thought of to figure it out was to make another batch and weigh it afterwards but then I’ll need to make 2 cakes to use it up! 😂 Hope you can help!
Hi Monique. I don’t recommend using compound butter in cake, the same way I would not recommend spreadable butter for cake. You need pure butter to get a good result in cakes, especially butter based recipes such as pound cakes. It’s difficult to also make the measurements given the added ingredients. I would say it’s not a good idea.
@@biggerbolderbaking yes okay. It does make sense. The texture of it is very different. Maybe I’ll try a vintage pudding sauce with it instead so I can just melt it and tweak the ingredients to taste and pour it over a steamed pudding. That’s not a bad idea. I’ve been wanting to play with those for a while. Yes, I’ll do that. A much better plan! Thanks so much for answering. Much appreciated 😊
Gordon’s has a 36% . Heavy cream. Is that a good type ?
Yes, it is. I hope you get on well with it.
Hi , I live in India . I also want to become a pastry chef or a baker. But I don't know will it be good for me or not , but I love cooking and baking things . Can you give me some tips . Everybody in my family thinks that a job in which one gets a fixed salary at the end of the month are the best and I also need to convince them that I really want to do a course in this area. Please can you give some tips that how one can grow in this field. Thank you .
Hi Anukriti. What is best for you, really depends on what you want to do as a professional for the rest of your life. I started baking at a young age, with guidance from my mum. By the time I finished middle school, I knew this is what I wanted to do mainly because it’s not work, it’s doing something I truly love doing.
Would this be a way to use up slightly expired cream?
Personally, I wouldn’t use it. But I know that some make butter for cooking, out of cream that is about to spoil. If it’s slightly expired yet still smells ok, I think you can use it for making this. But I don’t recommend using it as a spread, only for cooking. Hope this helps.
@@biggerbolderbaking I see, makes sense! Thanks!
Okaiii💕💕
Hi Gemma!!
Hi!
I can’t find the fat content on the whipping cream cartons . But Gordon’s brand in front says 36% . I’m guessing it means fat. How can we tell the % we need to make butter ?
36% fat content for cream should be alright. Make sure it’s whipping or fresh heavy cream. Not cooking cream as that would have a different composition.