Garden Vegetable Butter

There is something about butter that just makes everything taste good from toast to potatoes! But what if you could take all the yumminess of butter and you could add more flavor to it, other flavors. 

Ice bathing the butter

Infusing butter is nothing new, people have been doing it for a long time.

If you go online and try to find any recipe for infused butter they always have you using store butter, but what if I told you that you could infuse your very own homemade butter as easily as making it!

I like to make mine the good old fashion way with a bit of elbow grease.  I fill a mason jar to about 1 inch below the beginning of the rim, with heavy whipping cream and then shake. Shake and Shake and Shake!

My whipping cream shake may not bring the boys to the yard, but it does bring them to the table when that homemade butter is done!

Now when it comes to infusing that wonderful homemade butter with flavor it is just as simple.  I start by taking whatever it is that I will be infusing the butter and making a puree of it.  You can infuse it with so many wonderful things and my favorite things are things that make amazing seasonal butter.  Here are my seasonal favorites:

Peppermint, Maple, and of course the kids favorite Hot Cocoa Butter

Summer Berry (Blend of Strawberry, Blueberry, Raspberry), Lobster my husband’s favorite, and Garden Vegetable.

Pumpkin Spice and Apple Cinnamon

 Tonight though we will focus on the Garden Vegetable! If you’re anything like me you love a good garden veggie cream cheese but you hate all the calories associated with it.  Your body can more easily process butter than margarine, true butter has more calories per tablespoon than cream cheese but you can use one tablespoon of butter on a bagel half, you cannot only use one tablespoon of cream cheese… at least I can’t… The great thing about homemade butter is also you can decide how much if any salt you want to add.

Here’s our recipe for the Garden Vegetable Infused Homemade Butter.

Garden Vegetable Butter Spread
Prep:10 – 15 minutes
Cook Time: 20 – 40 minutes depending on method

1 Pint Heavy Whipping Cream
1/4 Small Green Pepper
1 Table Spoon minced Garlic
2 Baby Carrots Chopped
4 Cherry Tomatoes
1 1/1 teaspoon Onion Powder

Using a food processor puree Pepper, Baby Carrots, Tomatoes, and Garlic with Onion Powder until smooth.  The puree will be brownish green in appearance.

Using a large mason jar add puree mixture to jar.  Fill jar to just below the rim with Heavy whipping Cream.  Shake continuously for 15 – 20 minutes or until the cream seizes.  Suddenly you will see what looks like a ball in the jar.  You will still see liquid in the jar, this is the butter milk.  Fill a large bowl with ice water and put the jar in the ice water for about 5 minutes.  Through a fine strainer, or a through a cheese cloth you’re going to strain the butter from the buttermilk.  The green appearance should have dissipated some and it should now have more of an orange-red appearance ( very similar to a garden vegetable cream cheese) You want to strain as much of the buttermilk from the butter as you can, buttermilkncan sour your butter sooner if there is too much left in it.  Put your freshly made butter in a small dish and refrigerate for best freshness.

If you over shake it there will be nothing wrong with the butter it will just get a grainy appearance but it is still completely edible!



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