Best 3 Butter Stretch Recipes

SOFT SPREAD BUTTER

Soft Spread Butter image

This is a homemade margarine or soft spread 'butter'. While it is not lower in calorie, it has a higher ratio of unsaturated to saturated fat than butter, and unlike margarine, it contains no trans fat. Create a flavored butter by adding garlic or cinnamon, or anything you chose!

Provided by Cal Schroeck

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 3h20m

Yield 36

Number Of Ingredients 2

Ingredients

1 cup butter, softened
1 ¼ cups canola oil

Steps:

In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
Refrigerate for 3 hours, or until set.
Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.

Nutrition Facts : Calories 114 calories, Cholesterol 13.6 mg, Fat 12.9 g, Protein 0.1 g, SaturatedFat 3.8 g, Sodium 36.3 mg

FRESH BUTTER

Fresh Butter image

Banish that image of the old butter churn: If you have a stand mixer with a whisk attachment, making fresh butter is a hands-free operation that, in just minutes, gives you butter that tastes just like the fancy European kinds sold in grocery stores.

Provided by MrsWheelbarrow

Categories 100+ Everyday Cooking Recipes

Time 45m

Yield 16

Number Of Ingredients 2

Ingredients

1 pint heavy cream
¼ teaspoon kosher or sea salt

Steps:

Whip 1 pint heavy cream with a stand mixer fitted with whisk attachment. Be sure to cover mixer and bowl with a clean kitchen towel, or risk a splattering mess. The cream will go through several stages -- foamy, then frothy, then soft peaks, stiff peaks, and, eventually, butter. It will take anywhere from 6 to 15 minutes until the butter separates from the buttermilk and starts to spatter.
Pour buttermilk into an airtight container and refrigerate; it will keep for 3 days.
Form butter into a ball. Working over a colander in the sink, rinse butter under cold running water to remove any remaining buttermilk. If butter is too soft, float it in a bowl of ice water for 20 minutes, then continue. When water runs clear from butter in your hands, knead butter firmly to remove all moisture.
Butter will stay fresh longer if it's salted, so work 1/4 teaspoon kosher or sea salt into butter. Wrap in wax or cheese paper, or pack into ramekins.

Nutrition Facts : Calories 102.6 calories, Carbohydrate 0.8 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 41.3 mg

HOMEMADE BUTTER

Homemade Butter image

You can make great tasting butter at home just by putting heavy cream in a food processor and running it till it turns into butter.

Provided by Brian Perspect

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 10m

Yield 16

Number Of Ingredients 2

Ingredients

2 cups heavy cream
¼ teaspoon salt

Steps:

Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.

Nutrition Facts : Calories 102.6 calories, Carbohydrate 0.8 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 47.6 mg

Tips:

Ensure the butter is cold: Starting with cold butter will help prevent it from becoming greasy and melting too quickly, resulting in a better stretch for your pastries.
Use parchment paper: Line your work surface and rolling pin with parchment paper to prevent the butter from sticking. This will make the stretching process much easier.
Work quickly: The quicker you work, the less time the butter has to warm up and soften. This will help you achieve a better stretch.
Use a light touch: When rolling out the butter, use a light touch and avoid pressing down too hard. This will help prevent the butter from tearing.
Chill the butter between folds: After each fold, place the butter back in the refrigerator for a few minutes to chill. This will help keep the butter firm and make it easier to stretch.

Conclusion:

With a little practice, you'll be able to master the art of butter stretching and create beautiful, flaky pastries that will impress your friends and family. Remember to start with cold butter, use parchment paper, work quickly, use a light touch, and chill the butter between folds. With these tips in mind, you'll be able to achieve perfect butter stretch and elevate your pastries to the next level.