This recipe makes butter from scratch, and even better, ube butter!
2 cups manufacturing/heavy cream
1 cup ube halaya
¼ tsp salt (about a pinch)
1 tsp ube extract
Pour the heavy cream into a mixer and start mixing at a slow speed to prevent splatter, and then slowly increase the speed to the highest mixing speed that doesn’t cause any splattering. Whip the cream until the cream solidifies and the butterfat separates. This will take around 10-15 minutes.
Cover the open top area of the mixing bowl with Cyran wrap all around (this next step will splatter a lot!). Once the top of the bowl is completely covered in Cyran wrap, set the mixer to its highest speed. Let it mix until the milk is completely separated from the butter (all of the butter should be sticking to the whisker). Uncover the bowl and pour all of the buttermilk into a separate cup/container, and put aside.
Next, we will remove any excess moisture from the butter. Detach all the butter from the whisker into the bowl. Pour about half a cup of ice-cold water into the mixing bowl, cover it again with Cyran wrap, and then turn on the mixer to medium-low speed until the water turns milky. Pour out all of the milky water. Repeat this step until all of the excess moisture is removed from the butter (depending on how much butter you have, this will take about 3-4 tries).
Remove the butter from the mixing bowl and heat it up to slightly melt it. Return the slightly melted butter to the mixing bowl and turn on the mixer to bring the butter to an emulsified state. Next, add 1 cup of ube halaya, a pinch of salt, and 1 tsp of ube extract. Turn on the mixer to medium speed until all the ingredients are combined well.
And you’re done! You now have ube butter, which goes really well with ube pandesal, waffles, pancakes, etc. This ube butter will last about 3 weeks in the fridge. But you don’t even need that long, because you’ll want to eat it everyday.😋