Buttermilk butter

Buttermilk butter

By
From
Scandinavian Baking
Makes
250g
Photographer
Columbus Leth

You must try this: it’s creamy, light and easy to spread. It’s also highly versatile; you can make savoury versions by adding finely chopped herbs, fried onions or roasted garlic.

Ingredients

Quantity Ingredient
200g butter, softened
75-100ml buttermilk, not too cold
sea salt flakes

Method

  1. Cream the butter in an electric mixer, then pour in the buttermilk little by little, still beating. Season with the salt flakes to taste.
  2. Keep the butter at room temperature before serving but, if you refrigerate it to keep overnight, or if it is a very hot day, take it out of the refrigerator 30 minutes before serving to allow it to return to room temperature.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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