Cheesecake Factory Butter – That You NEED To Try!
Are you a mom who loves The Cheesecake Factory butter? Do those delicious, creamy dolups always leave you wanting more? Well, not to worry—you can now recreate their trademark flavor in your own home without ever leaving the kitchen! Our step-by-step guide to making The Cheesecake Factory’s famous butter recipe will have dinner guests raving and reaching for that second slice. So get ready to butter up your kitchen with this easy-to-follow discover of how to make that same tantalizing taste right in your own home!
Cheesecake Factory Butter
- Kitchen Aid Mixer
- Cheese Cloth or Towel
- 16 ounces Heavy Whipping Cream
- Pinch Of Salt
- Ice Water
- Let your heavy whipping cream come to room temperature for 30 minutes.
- Add your wishing attachment to your kitchen aid mixer.
- Add your splash guard if you have one to keep your kitchen clean.
- Add the room temperature cream to your mixing bowl.
- Mix on low and gradually turn the speed up until you reach your top speed setting of 10. As the mixture thickens you can do this without making a mess.
- Mix until you see the buttermilk separate from the butter, this takes about 3 minutes.
- Pour out the buttermilk and save for other recipes.
- Rinse the butter with ice water, you will need to do this about 3 times until the water is clear. After each rinse, make sure you are using new ice water and discarding the old milky water.
- Transfer the butter to the mixing bowl and squeeze with excess liquid out of the butter. Use a cheese cloth or paper towel to get all of the moisture out.
- Now add in your pinch of salt to your taste, kneed it into the butter.
- Serve and Store!
How To Make Cheesecake Factory Butter
Everybody loves a good buttery spread on toast or muffins, or as an accompaniment to pancakes. But why not make your own butter? Making butter from scratch is fairly easy and allows you to enjoy a fresh, butter without any additives!
Gather Your Ingredients: Start by gathering the ingredients for making homemade butter. You’ll need heavy cream, ice cold water, and salt if desired.
Whip It Good: Pour your cream into a mixing bowl, being sure to leave 1/4 cup of room at the top of the bowl for air to be whipped in. Begin using a hand mixer or Kitchen Aid on low speed and gradually increase as you go, whipping until soft peaks are formed and the fat begins separating from liquid. At this point you should see yellow clumps in the mixture, which is called sweet cream butterfat; these will form your butter.
Add Water: Slowly start adding cold water while continuing to mix with your hand mixer until the mixture becomes thick like mashed potatoes (taste it at this stage – delicious!). The water helps wash away any remaining sweet cream which contains sugar and proteins that can cause off flavors in your finished product. Continue adding water slowly until all traces of yellow have disappeared and you’ve achieved an emulsion where small bubbles appear when you stop mixing; this is when all sugar has been removed from your butterfat and is ready to be pressed into shape!
Drain Off Liquid & Knead: Slowly pour off any liquid that rises above your butter and discard it; this is known as buttermilk which can be used in other recipes or discarded altogether at this stage. Now take out your lumpy mass onto a clean work surface such as a wooden board or marble slab and knead gently by pressing down with both hands, to remove excess liquid and lumps. If you have a cheese cloth or towel you can squeeze your butter with them at this time. If desired, add 1 teaspoon of salt per pint of cream for salted butter.
Press Into Shape: Take your prepared butter and press firmly into either molds lined with cling wrap or simply shape into a rectangle and wrap with cling wrap – whatever shape best suits your needs! I love using butter paddles, it makes your butter into a neat rectangle! Wrap butter tightly in cling wrap before chilling in refrigerator for minimum 4 hours before using or storing away for up to two weeks under refrigeration.
- When whipping up heavy cream/buttermilk, start off slow as too fast can lead to higher temperatures which could result in over-whipped clumps instead of creamy emulsions!
- Don’t forget that cold water is key during kneading stages – too much heat causes proteins to become hardened which won’t look pretty once pressed into shape!
- Be patient when kneading – although tedious it will ensure smooth results once chilled!
- Consider adding herbs/spices such as garlic/parsley flakes etc towards end stages for extra flavorings!
How to Store Butter
Once you have made your Cheesecake Factory butter from scratch, storing it correctly is essential to ensure that it lasts for a longer period of time. Firstly, it is important to make sure the butter is wrapped tightly in an airtight container or wrap before storing it in the refrigerator. This will stop the butter from absorbing unwanted odors and flavors from other food items in the fridge.
I personally you this butter storage container and love it!
Next, be sure to label the container with the date when you made it so you can keep track of how long it’s been stored. You can freeze any excess and store it in an airtight container in the freezer until needed.
Keeping these few tips in mind, your freshly made butter should stay fresh and delicious for up to three months!
It’s not exactly cheaper to make your butter. However, you might break even if you can find heavy cream on sale, and if your are getting the fancy butter at the store it might be!
2 – 3 Weeks in the fridge and use to three months in the freezer.
If the butter has a harsh, sour-bitter taste (like soap or blue cheese), it is most likely rancid. When butter is rancid, it turns a brownish color. If the butter tastes metallic or like cardboard, it has oxidized.
I hope this guide for how to make Cheesecake Factory butter at home from scratch was helpful! We can’t wait for you to elevate your bread at breakfast, lunch, and dinner! Now that you know all my secrets…when are you going to make these for your family?
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