Sweet-Cream Coffee Butter
A luxurious compound butter infused with espresso and sweetened cream. Perfect for spreading on toast, muffins, or adding a rich coffee flavor to baked goods.
Ingredients
- •¼ cup heavy cream
- •3 tablespoons sugar
- •2 tablespoons safflower oil
- •2 teaspoons espresso powder
- •⅛ teaspoon kosher salt
- •½ cup unsalted butter
- •softened
Cooking Instructions
- 1.
Cook cream, sugar, oil, espresso powder, and salt in a small saucepan over medium heat, stirring, until just simmering and solids are dissolved, about 2 minutes. Transfer to a small bowl and chill until cool, about 30 minutes.
32 min
- 2.
Beat butter on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment (or in a food processor) to combine. With the motor running, drizzle in cream mixture. Increase speed to medium-high and beat until combined and smooth. Transfer to a resealable container and chill at least 3 hours. Let sit at room temperature at least 15 minutes before serving.
195 min
- 3.
Butter can be made 10 days ahead; keep chilled.
