Butter

Butter

Contributors in Butter

Butter

Buttercream is basically a flavoured mixture of butter, sugar and eggs that is used to fill and frost cakes. Whole eggs, yolks or whites may be heated with sugar over simmering water and whipped cold ...

Ghee

Dairy products; Butter

Clarified butter that has been cooked longer to remove all the water so it can be stored for longer periods (both refrigerated and at room temperature). Popular in india. Can be used for deep frying.

Toffee

Dairy products; Butter

A chewy and tender candy made of sugar and butter boiled together. Sometimes, other ingredients such as cream, nuts, or chocolate are added.

Saturated fatty acid

Dairy products; Butter

A fatty acid with no double bonds tween carbon atoms; it holds all of the hydrogen that can be attached to the carbon atoms

Polyunsaturated fatty acid

Dairy products; Butter

A fatty acid with two or more double bonds between carbon atoms, for example, linoleic acid with two double bonds

Acid

Dairy products; Butter

A flavour characteristic of butter as a result of the moderate acid development in the milk or cream, or excessive ripening of the cream.

To whisk or whisking

Dairy products; Butter

A technique to rapidly beat or whip as much air (volume) as possible into a mixture or one ingredient (usually heavy cream or egg whites). This is accomplished using a wire whisk or electric mixer. A ...