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Ingredient:
whipping cream/heavy cream
Method:
- make sure the whipping cream is very cold and has at list 35% or more fat content
- you can chill the cream into the freezer for 20-30 mins
- beat very cold whipping cream using a stand mixture until milk and butter separates
- drain liquid from the butter
- squeeze butter in between your palm to drain all the liquid possible
- collect butter in a square box to shape a block and refrigerate
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