Name: Butters & creams
Cook time: 15 min
Total time: 15 min
Ingredients: Butters & creams 1; 100 gram softened butter; 2 tablespoon maple syrup; 1/4 cup roasted pecans, finely chopped; Butters & creams 2; 100 gram melted cooled dark eating chocolate; 1/3 cup chocolate hazelnut spread; 50 gram butter; Butters & cream 3; 100 gram softened butter; 1 teaspoon lime rind, finely grated; 1 teaspoon lemon rind, finely grated; 2 teaspoon icing sugar; Butters & cream 4; 1 teaspoon instant coffee granules; 1 teaspoon hot water; 1/2 cup thickened cream; 1 tablespoon coffee liqueur; 2 teaspoon icing sugar; Butters & cream 5; 100 gram softened butter; 2 tablespoon brown sugar; 1 tablespoon brandy; 1 teaspoon vanilla extract; Butters & cream 6; 125 gram mascarpone; 1/2 cup thickened cream; 1 tablespoon sifted icing sugar; 1/2 teaspoon orange rind, finely grated; Butters & cream 7

Ingredients

Butters & creams 1

100 gram softened butter

2 tablespoon maple syrup

1/4 cup roasted pecans, finely chopped

Butters & creams 2

100 gram melted cooled dark eating chocolate

1/3 cup chocolate hazelnut spread

50 gram butter

Butters & cream 3

100 gram softened butter

1 teaspoon lime rind, finely grated

1 teaspoon lemon rind, finely grated

2 teaspoon icing sugar

Butters & cream 4

1 teaspoon instant coffee granules

1 teaspoon hot water

1/2 cup thickened cream

1 tablespoon coffee liqueur

2 teaspoon icing sugar

Butters & cream 5

100 gram softened butter

2 tablespoon brown sugar

1 tablespoon brandy

1 teaspoon vanilla extract

Butters & cream 6

125 gram mascarpone

1/2 cup thickened cream

1 tablespoon sifted icing sugar

1/2 teaspoon orange rind, finely grated

Butters & cream 7

80 gram softened butter

2/3 cup sifted icing sugar

1 tablespoon passionfruit pulp

Butters & cream 8

1 cup vanilla yogurt

1 tablespoon honey

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Butters & cream 9

100 gram softened butter

2 tablespoon roasted walnuts, finely chopped

2 tablespoon roasted hazelnuts, finely chopped

Butters & cream 10

1/3 cup caster sugar

2 tablespoon water

1/4 cup roasted hazelnuts

300 millilitre whipped thickened cream

Butters & cream 11

1 vanilla bean, split lengthways

2/3 cup thickened cream

1 tablespoon icing sugar

Butters & cream 12

1/3 cup thickened cream

150 gram ricotta

2 tablespoon finely chopped crystallized or glacé ginger

Method

Butters & creams 1

1.Beat softened butter with maple syrup in a small bowl with an electric mixer until light and fluffy; stir in finely chopped roasted pecans.

Butters & cream 2

2.Beat melted cooled dark eating chocolate with chocolate hazelnut spread and butter in a small bowl with an electric mixer until thick and glossy.

Butters & cream 3

3.Beat softened butter with finely grated lime rind, finely grated lemon rind and icing sugar in a small bowl with an electric mixer until light and fluffy.

Butters & cream 4

4.Dissolve instant coffee granules in hot water. Beat the coffee mixture with thickened cream, coffee liqueur and icing sugar in a small bowl with an electric mixer until soft peaks form.

Butters & cream 5

5.Beat softened butter with brown sugar, brandy and vanilla extract in a small bowl with an electric mixer until light and fluffy.

Butters & cream 6

6.Whisk mascarpone, thickened cream, sifted icing sugar and finely grated orange rind in a small bowl until soft peaks form.

Butters & cream 7

7.Beat softened butter with sifted icing sugar in a small bowl with an electric mixer until as white as possible. Stir in passionfruit pulp.

Butters & cream 8

8.Combine vanilla yogurt, honey, ground cinnamon and ground nutmeg in a small bowl.

Butters & cream 9

9.Beat softened butter in a small bowl with an electric mixer until light and fluffy, stir in finely chopped roasted walnuts and finely chopped roasted hazelnuts.

Butters & cream 10

10.Dissolve caster sugar in water in a saucepan over low heat. Boil until the mixture turns a toffee colour. Pour over roasted hazelnuts on a greased oven tray, leave to set. Chop the praline, fold into whipped thickened cream.

Butters & cream 11

11.Split vanilla bean in half lengthways, scrape the seeds into a bowl. Add thickened cream and icing sugar, beat with an electric mixer until soft peaks form.

Butters & cream 12

12.Beat 1/3 cup thickened cream in a small bowl with an electric mixer until soft peaks form; fold in 150g ricotta and 2 tablespoons finely chopped crystallized or glacé ginger.

The following butters and creams make enough to serve with a dozen freshly baked muffins or scones.
Note

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