Sweet Flavoured Butters
Easy
Sweet Flavoured Butters – The simple art of sealing flavours into butter will spruce up your baked goods, making for effortlessly delicious toppings? You won’t want to go back to original butter having tried Siúcra’s luxurious sweet butters. Sweet Vanilla Butter accompanying a delectable English muffin or crumpet makes for the perfect Sunday Brunch treat, or elevate a crepe or pancake with citrus fruit butter for a zingy breakfast delight.
SERVE
6
Sweet Flavoured Butters
Easy
SERVE
6
Introduction
Sweet Flavoured Butters – The simple art of sealing flavours into butter will spruce up your baked goods, making for effortlessly delicious toppings? You won’t want to go back to original butter having tried Siúcra’s luxurious sweet butters. Sweet Vanilla Butter accompanying a delectable En
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Ingredients
- 100g unsalted butter
- Seeds from 1 vanilla pod
- 2 tablespoons Siúcra icing sugar
- 100g unsalted butter
- Rind of one orange, lemon or lime
- 2 tablespoons Siúcra icing sugar
VANILLA BUTTER
CITRUS FRUIT BUTTER:
Method
- 1. Vanilla Butter:
- 2. Leave the butter at room temperature until soft and then mash it with a fork until it is smooth.
- 3. Remove the seeds from the vanilla pod by slicing the pod in half lengthways with a sharp knife. Scrape out the seeds with the back of the knife.
- 4. Add in the seeds to the butter and mix.
- 5. Sieve in two tablespoons of Siúcra icing sugar and mix well.
- 6. You can use it like this or you can roll the butter into a sausage shape using baking parchment paper or cling film. Twist the ends of the paper or cling film like a Christmas cracker and put in the fridge until hard enough to slice. Use within 1 week or freeze and use within one month.
- 7. Citrus Butter:
- 8. Leave the butter at room temperature until soft and then mash it with a fork until it is smooth.
- 9. Grate the rind of whichever fruit you were using over the butter and mix in.
- 10. Sieve in two tablespoons of Siúcra icing sugar and mix well.
- 11. You can use it like this or you can roll the butter into a sausage shape using baking parchment paper or cling film. Twist the ends of the paper or cling film like a Christmas cracker and put in the fridge until hard enough to slice. Use within one week or freeze and use within one month.
