Flavored butter?

Is it possible to flavor cream by steeping herbs or spices and then making it into butter? Would the butter taste of the herbs or spices?

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tshewman

cream will pretty much absorb the flavor of whatever you put in it.....even a whole pumpkin pie (yes I did that). So, you could do that OR, simply make the butter and then add the desired herbs and spices using other methods (e.g. toasting spices). I'm a big fan of compound butters (and coconut oil as well) as they can add nice flavors to many things.

ljdcooks

Why not just infuse butter if thats what you need?

Travis__70949

Why not? Good question for the smooth texture and white color of buttercream for cakes but especially macarons. Thanks

kh.anuj

One option you have which I dont necessarily recommend is to first infuse your butter either sous-vide or in a pressure cooker depending on the aromatic. Then you can attempt to re-emulsify it. Some mono and diglycerides, soy lecithin and sodium caesinate might help stabilize the emulsion. Blend with a powerful stick blender or rotor homogenizer over ice.