Best 13 Italian Butter Recipes

GINA'S ITALIAN BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cake flour, all-purpose flour, baking powder, and salt in a medium bowl.
• Combine butter, sugar, and shortening in a large bowl; cream with an electric mixer on medium speed until light and fluffy. Mix in almond paste until thoroughly combined. Add eggs, vanilla extract, lemon juice, and almond extract. Reduce the mixing speed to low and slowly add dry ingredients. Scrape down the bowl once all dry ingredients are added, then mix on medium speed until evenly combined, about 30 seconds.
• Fit a large pastry bag with an 864 or 4S tip and fill bag with batter. Pipe evenly sized cookies onto an ungreased cookie sheet 1 1/2 to 2 inches apart, giving cookies space to puff slightly during baking.
• Bake in the preheated oven, in batches if necessary, until bottom edges are slightly browned, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

ITALIAN BUTTER COOKIES 1952

Steps:

• Preheat the oven to 350 degrees.
• In a large mixer bowl, cream lightly the butter and sugar until really fluffy and pale, about three minutes.
• Add the egg and vanilla and mix until combined.
• At low speed add the combined dry ingredients and mix until just blended.
• Do not overmix.
• Place into a pastry bag fitted with a star tip, pipe onto prepared parchment lined cookie sheets, spacing two inches apart.
• If dough is too thick to pipe, pour in a few tablespoons of milk.
• If you make wreath or stars, you can add a cherry as decoration now before baking.
• Or you could just roll into small bals and flatten with a fork if desired.
• Bake for 10 to 14 minutes just until the bottoms and edges begin to turn golden brown.
• Remove from pans by sliding thw whole piece of parchment onto a large wire rack, and cool completely.
• Dip fingers or one side of each into melted chocolate and sprinkles if desired.
• Sandwich with raspberry jam also if desired, dip in melted white chocolate and crushed almonds.
• Leave plain also.
• Store in an airtight container.

BONNIE BUTTER CAKE WITH ITALIAN MERINGUE BUTTERCREAM FROSTING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease & flour a pan; 13x9x2 or two 9 inch round or three 8 inch round layer pans.
• 3. In large mixer bowl beat butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed scraping bowl occasionally.
• 4. Combine flour, baking powder and salt.
• 5. On low speed mix in flour alternatively with milk. Do not over beat.
• 6. Bake oblong pan 45 minutes, layer pans 35 minutes or until toothpick comes out clean. ***Note*** I have chosen to make three 8 inch layers.
• 7. Make Italian Merguine Buttercream Frosting. You will need to use your stand mixer. ***Note*** I have cut the original recipe in half for my cake. Half the recipe will frost the cake easily. If your decorating a cake then double this recipe.
• 8. In the large bowl of your stand mixer with the wire wisk attachment add the egg whites. Beat for two minutes.
• 9. In a sauce pan bring water and sugar to a boil. Boil for seven minutes. This is your syrup.
• 10. Slowly add the syrup to the egg whites with the mixer going on high. Continue to beat for 10 minutes.
• 11. Remove your wire whisk attachment and add your paddle attachment. With mixer on high speed adding the butter a few chunks at a time until all butter is added. Stop the mixer and scrap bowl twice.
• 12. Add vanilla. Beat again.
• 13. Use 1/2 cup of frosting and add 2 tablespoons of raspberry seedless jam. I also added a tablespoon of Chambord! Using 1/2 cup of the frosting add 2 ounces of melted sweet chocolate. Make sure the chocolate is cooled down before adding to the frosting. Beat.
• 14. Cut one cake in half to make two layers. Spread the raspberry frosting on one cake and place the other half back on top. Do the same with the chocolate.
• 15. Now we have two cakes each with a filling. Place a cake on your favorite cake plate.
• 16. Use 1/2 cup of the frosting spread this on the cake. Place the other cake on top of this cake.
• 17. Gently frost the rest of your cake with the remainder of the frosting.
• 18. NOTE: Double the frosting recipe if you making a layer cake.

ITALIAN BUTTER

Steps:

• Using a spice or coffee grinder, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt.
• Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer of olive oil on top, and serve. Store remaining mixture in an air-tight container.

CARRABBA'S ITALIAN BUTTER CLONE

Steps:

• Mix together herbs and spices.
• Place on a saucer.
• Add crushed garlic and mix well.
• Add melted butter; pour olive oil over mixture.
• Use as a dip for Italian bread.

ITALIAN BAKERY BUTTER COOKIES

Steps:

• 1. 1. Preheat oven to 350 degrees F (180 degrees C). 2. Cream together butter and sugar. Add eggs, vanilla .
• 2. Add dry ingredients and mix well. Place dough in a pastry bag fitted with a number 4-S tip (the S means 'star'), and pipe out in 2 inch bars on greased baking pan. (Can also be piped into rosettes or other shapes)
• 3. Bake for about 5 to 7 minutes, until very lightly browned on bottom! Put baked cookies together with jam, frosting or dip half cookie in melted chocolate and dip in sprinkles.

ITALIAN BREAD AND CABBAGE SOUP WITH SAGE BUTTER

Steps:

• Preheat oven to 350 degrees.
• Place stock in a large saucepan and bring to a boil over medium-high heat. Add cabbage and kale and cook until softened. Transfer cabbage to a large bowl and set stock aside.
• Toast 12 slices bread and rub one side of each slice with garlic and set aside. Heat 2 to 3 tablespoons olive oil in a Dutch oven over medium-high heat. Add pancetta and anchovy fillets; cook until pancetta is golden brown and sizzling. Add rosemary and cooked cabbage mixture; toss to coat. Transfer to a large bowl.
• Place 4 slices of toast in an even layer in Dutch oven. Top with one-third of the cabbage mixture. Top with one-quarter of fontina and Parmesan cheese. Repeat process two times, until all the toasted bread and cabbage mixture is used. Top with remaining 4 slices untoasted bread, pushing down with your hands. Gently pour stock into Dutch-oven until it just comes to the top layer of bread. Top with remaining cheese. Season with salt and pepper and drizzle with olive oil.
• Transfer Dutch oven to oven and bake until top is golden and crisp. Just before serving, heat butter in a small skillet over medium heat. Add sage leaves and cook until crisp and butter is golden. Serve soup immediately drizzled with sage butter and topped with sage leaves and Parmesan, if desired.

DARK CHOCOLATE CAKE WITH COCONUT-PEANUT BUTTER ITALIAN BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• Combine the flour, cocoa, baking powder, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. Mix in the sugar.
• With the mixer on low speed, add the butter, a couple cubes at a time, and mix until completely combined. Slowly add the buttermilk and vanilla extract; mix until well combined.
• Add the eggs and mix until smooth, 2 to 3 minutes, scraping down the sides bowl as needed.
• Divide the batter among three 8-inch cake pans. Bake for 35 minutes, or until a toothpick comes out clean. Cool the cakes at room temperature for 1 hour, then freeze for at least another hour.
• For the buttercream: Combine the sugar and water in a saucepan fitted with a candy thermometer. Heat over medium-high heat until the mixture reaches 240 degrees F (see Cook's Note).
• Meanwhile, place the egg whites in a clean mixer bowl and beat until bubbles form. Add the sugar and beat on high speed until fluffy. Turn off the mixer.
• When the sugar syrup reaches the target temperature, slowly pour it into the egg whites. Mix on high speed until thick and fluffy.
• Gradually mix in the butter cubes until the mixture comes together and is fluffy and smooth.
• Add peanut butter, vanilla and coconut extract and mix until well combined. (Makes 4 cups.)
• To assemble: Trim the cake layers to level them; this will help you frost the cakes and ensure the layers are even. Spread the first cake layer with buttercream. Stack the second layer on top and spread with buttercream. Stack the third cake layer. Add the buttercream to a piping bag and pipe onto the top and sides of the cake. Smooth the frosting, using an offset or flat spatula. At this point, you can leave the frosting smooth or add some texture with the spatula.
• Refrigerate the frosted cake for 30 minutes before slicing.

NORTHERN ITALIAN PUMPKIN GNOCCHI WITH SAGE BUTTER

Steps:

• Cut pumpkin in wedges and let roast until tender in the oven at 200°C (45min.).
• Transfer cooled, mashed pumpkin to a bowl, add potatoes, flour, salt, pepper, 50g parmesan and the two eggs until a firm dough forms (amount of flour can vary according to egg size).
• Form dough to long rolls and cut into pieces (about 1,5 cm).
• Bring salted water to a boil and cook gnocchi until they rise to the surface.
• Melt butter in a pan and add sage. Let sage fry a bit.
• Garnish the gnocchi with sage butter and sprinkle with parmesan (or smoked ricotta).

ITALIAN BUTTER CREAM FROSTING

Steps:

• Mix together flour, sugar, and salt in sauce pan. then with a whisk stir in milk then heat on medium low heat till thick but stir constantly due to the milk will burn takes about 5-10 minutes.
• let mixture cool to room temperature then put in standing mixer and cut butter in small cubes and add slowly as it mixes on med high speed. Once all the butter is added mix on high till it is all fluffy. then add vanilla or what ever extract that you desire.

SHRIMP IN BUTTER AND ITALIAN SEASONING RECIPE - (4.6/5)

Steps:

• Line a cookie sheet with foil for easy cleanup. Pour melted butter onto pan, place sliced lemons on the butter, and place shrimp on top of the lemon slices. Sprinkle with Italian seasoning and bake at 350° for 15 minutes.

AMAZING ITALIAN LEMON BUTTER CHICKEN

Steps:

• To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
• Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
• Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
• To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

ITALIAN BUTTER CREAM FROSTING

Steps:

• In a clean pot, boil sugar and water to 240 F, softball stage. In a mixer whisk whites until foamy. Carefully pour the hot sugar in a thin stream in the whisking egg whites, on speed 2. Scrap bowl. Continue beating on speed 2 until egg whites are cool and cool when you touch the bottom of the bowl. Drop butter in walnut size pieces into whisking whites. Add flavoring. Continue whisking until combined. If b.c. is not coming together chill and rewhip. To store left over frosting - sandwhich in clearwrap and store at room temp for 1 week or refrigerate for 1 month. Rewhip left over room temp b.c. If chilled, heat 1/4 of b.c. on microwave and whisk in room temp b.c.