Quick & Easy

Butters & creams

Butters & creams
1 Item
15M

Ingredients

Butters & creams 1
Butters & creams 2
Butters & cream 3
Butters & cream 4
Butters & cream 5
Butters & cream 6
Butters & cream 7
Butters & cream 8
Butters & cream 9
Butters & cream 10
Butters & cream 11
Butters & cream 12

Method

Butters & creams 1

1.Beat softened butter with maple syrup in a small bowl with an electric mixer until light and fluffy; stir in finely chopped roasted pecans.

Butters & cream 2

2.Beat melted cooled dark eating chocolate with chocolate hazelnut spread and butter in a small bowl with an electric mixer until thick and glossy.

Butters & cream 3

3.Beat softened butter with finely grated lime rind, finely grated lemon rind and icing sugar in a small bowl with an electric mixer until light and fluffy.

Butters & cream 4

4.Dissolve instant coffee granules in hot water. Beat the coffee mixture with thickened cream, coffee liqueur and icing sugar in a small bowl with an electric mixer until soft peaks form.

Butters & cream 5

5.Beat softened butter with brown sugar, brandy and vanilla extract in a small bowl with an electric mixer until light and fluffy.

Butters & cream 6

6.Whisk mascarpone, thickened cream, sifted icing sugar and finely grated orange rind in a small bowl until soft peaks form.

Butters & cream 7

7.Beat softened butter with sifted icing sugar in a small bowl with an electric mixer until as white as possible. Stir in passionfruit pulp.

Butters & cream 8

8.Combine vanilla yogurt, honey, ground cinnamon and ground nutmeg in a small bowl.

Butters & cream 9

9.Beat softened butter in a small bowl with an electric mixer until light and fluffy, stir in finely chopped roasted walnuts and finely chopped roasted hazelnuts.

Butters & cream 10

10.Dissolve caster sugar in water in a saucepan over low heat. Boil until the mixture turns a toffee colour. Pour over roasted hazelnuts on a greased oven tray, leave to set. Chop the praline, fold into whipped thickened cream.

Butters & cream 11

11.Split vanilla bean in half lengthways, scrape the seeds into a bowl. Add thickened cream and icing sugar, beat with an electric mixer until soft peaks form.

Butters & cream 12

12.Beat 1/3 cup thickened cream in a small bowl with an electric mixer until soft peaks form; fold in 150g ricotta and 2 tablespoons finely chopped crystallized or glacé ginger.

The following butters and creams make enough to serve with a dozen freshly baked muffins or scones.

Note

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