Truffle Butter

step 1

Subrecipe 1

Start by adoring the truffle. It is one of the most beautiful ingredients you can have in your kitchen. Literally the wagyu of the mushrooms.

step 2

Grate the whole truffle. If we will slice it, we won’t get that much flavor in the butter. Set aside while making the butter.

step 3

Make the butter following the “Homemade Butter” recipe.

step 4

Place the butter in a bowl, add the grated truffles, and mix them well in the butter.

step 5

Take a piece of butter and place it on a baking sheet. Fold the baking sheet on itself and with a scraper (or the dull side of the knife) squeeze the butter to create a tube shape.

step 6

Tie the edges like a big candy. It is a candy, actually, for adults.

step 7

Place in the fridge until the butter cools down completely. Take out from the wrap and eat it all with friends and family! There is nothing like sharing the joy of truffles.

step 8

YASSS!

step 9

Homemade Butter

In a stand mixer’s bowl, pour in all the heavy cream. Attach the whisk attachment.

step 10

Start to beat the heavy cream at low-medium speed (speed 4 in KitchenAid).

step 11

Once the cream starts to thicken, up the speed of the mixer to the 7-8 speed. Using a spatula, scrape the side of the bowl and keep whisking.

step 12

Beat the cream until you notice the butterfat separating from the buttermilk. Then lower the speed of the mixer- it will start to get messy. Once the butterfat coagulates and sticks to the whisk, you can drain off the buttermilk into a jar and use it later on.

step 13

Remove the butter from the whisk.

step 14

Place the butter in iced water and squeeze the butter to remove any excess liquid.

step 15

Then place it in any container you have in your kitchen. I used a small cheese mold because I like the shape it gives to the butter.

step 16

Place in the fridge until the butter cools down completely.

step 17

Take out from the mold, wrap with baking paper, or eat it all immediately with friends and family!

step 18

YASSS!