Special Butter Moulds
Ingredients
- butter
Tips from Chefs to Chefs
- Mix in herbs, spices, or zest.
- Keeps shape for several days when chilled.
- Perfect for buffets or finishing touches.
Step by Step
01
Cube and soften. Cut chilled butter into cubes and let it sit at room temperature until soft.
02
Whip it smooth. Place the softened butter into a stand mixer with a paddle attachment.
03
Whip the butter on low speed until smooth.
04
Continue whipping the butter for about 5 minutes until creamy and uniform.
05
Fill the moulds. Spoon the whipped butter into silicone moulds. Tap the moulds on the work surface to eliminate air pockets and ensure even distribution.
06
Smooth the top. Use a palette knife or spatula to level the surface for a clean finish.
07
Chill thoroughly. Cover with cling film and refrigerate for at least 2 hours, or freeze for 30 minutes if time is short.
08
Unmould and serve. Gently press the base to release the shaped butter.
Recommended Products
Oldenburger Butter salted, min. 81% fat, 200g piece
- soft and easy to spread
- slighlty salted
- made from pure cow's milk
Oldenburger Butter unsalted, min. 82% fat, 200g piece
- soft and easy to spread
- no additives
- made from pure cow's milk