Whipped Apple Cider and Spice Butter
Prep Time: 15 minutes | Cook Time: 20 minutes | Cool Time: 20 minutes |Total Time: 55 minutes | Serves: 10
An apple cider reduction takes whipped butter to an entire different universe of flavored butters. The added sweetness and apple infusion is out of this world.
There are actually three whipped butter recipes, all with a bit of fall flair, born out of an impulsive purchase approved and encouraged by my daughter on a Target shopping spree. A 3-piece, fall-inspired set of lidded ramekins was calling out to me, inspiring me to create a threesome of flavors that could be served separately or all together. Voila! See recipe links below for whipped butters that will please and satisfy.
When it comes to the dry spices, you can substitute or omit without affecting the texture of the recipe. Use other “warm” spices, like cloves, ginger, etc. in place of the spices listed below.. Even a ¼ teaspoon of vanilla bean paste or half of a vanilla bean pod, scraped, would be yummy.
You can actually purchase apple cider flavoring in a little bottle if you do not want to reduce your own apple cider. I have never used that product, but it is available if you’re wanting to give it a try.
Serve Whipped Apple Cider and Spice Butter with warm biscuits or an artisanal, crusty bread. Delish!!
Check out my other whipped butter recipes!
Whipped Honey-Molasses Butter
Whipped Chive-Rosemary-Sage Butter
Enjoy!
Whipped Apple Cider and Spice Butter
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup unfiltered apple cider, not apple juice
- 3/4 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/4 plus 1/8 teaspoon ground allspice
- 1 tablespoon plus 2 teaspoons confectioners' sugar, or to taste, see Notes
Instructions
- Put the apple cider in a small saucepan over high heat and reduce to ¼ cup. Keep a watch on the pan so you do not burn the cider. The cider will become thicker, but still quite fluid, similar to pancake syrup. (If you end up with sticky syrup like molasses, you’ve gone too far.) Scrape the reduced cider into a small bowl and set aside to completely cool.
- Whip the butter in a stand mixer fitted with the whisk attachment, or with a hand-held mixer, on medium-high until light and fluffy, approximately 2 to 4 minutes, depending on your mixer.
- Add the reduced apple cider, starting with 2 tablespoons. Taste and add more if you desire. Add the cardamom, cinnamon, and allspice. Whip the butter for 1 minute on medium speed.
- Taste and add the powdered sugar. Feel free to add more if you would like a sweeter butter.
- Whip on medium speed until all the ingredients are thoroughly combined and the butter is light and fluffy, another 1 to 2 minutes.
- Use immediately or refrigerate until ready to use. Keep in an airtight container in the refrigerator for up to 10 days.
- If your butter has been refrigerated and firmed-up, remove from the refrigerator about an hour before serving.
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