Whipped Cheddar Butter Recipes

WHIPPED BUTTER RECIPE

Steps:

• Bring butter (1 stick) to room temperature.
• Place the butter into a mixing bowl and add half-and-half (2 tbsp).
• Mix with a hand mixer on low speed for 2 minutes.
• Increase the mixer speed to high and mix for another 2 minutes until light and fluffy.

HOW TO MAKE HOMEMADE WHIPPED BUTTER

Steps:

• Serve on bread, waffles, or steak. Or use to rub over a chicken before roasting, and enjoy!

WHIPPED HONEY BUTTER

Steps:

• Beat butter and honey together until creamy. Serve at room temperature.

CHEDDAR SPREAD

Steps:

• All the ingredients should be at room temperature before starting this recipe.
• Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. I also have mixed it well by hand, but room-temp ingredients are KEY to do that.
• Spread on bread slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot.

APPLE PIE WITH CHEDDAR AND MAPLE WHIPPED CREAM

Steps:

• For the crust: Pulse the flour, granulated sugar and salt together in a food processor to combine. Add the 5 ounces Cheddar and pulse, then add the butter and pulse until it creates a coarse meal with some larger butter lumps. Add water a tablespoon at a time (no more than 1/2 cup) while processing just until the dough comes together. Turn out onto a piece of plastic wrap and form into a disc. Refrigerate while making the filling.
• For the filling: Preheat the oven to 450 degrees F.
• Stir together the apples, brown sugar, flour, butter, bourbon, maple syrup, lemon juice, cinnamon, pepper, salt, cloves and nutmeg in a large bowl.
• Roll out the dough, using additional flour as needed, into a circle large enough to drape into a 10-inch pie plate or cast-iron skillet. Cover with the filling. Bake for 10 to 15 minutes, then lower oven to 350 degrees F and bake for 30 minutes more. Sprinkle on the remaining 6 ounces Cheddar to the top of the pie and bake until browned and melted, 15 minutes. Let cool until cheese hardens.
• For the whipped cream: Beat together the cream, syrup and granulated sugar until firm.
• Serve the pie with the whipped cream.

WHIPPED CHEDDAR BUTTER

Steps:

• Bring the butter and cheese spread to room temperature.
• In a medium-sized bowl, whip the room-temperature butter with a hand mixer on high until pale yellow and doubled in size, about three minutes.
• Add one tablespoon room-temperature cheese spread into the whipped butter. Whip on high until completely incorporated, about a minute. Make sure you then scrape down the sides.
• Add the second tablespoon of cheese spread, then whip on high until incorporated for about a minute. Scrape down the sides and whip some more for another thirty seconds or so. The final mixture should be a very pale orange.
• Place mixture into an airtight container and keep refrigerated. Remove from fridge 15 minutes before serving to experience optimal spreadability.
• NOTES: To reduce the saltiness, you may opt to exchange the salted butter for unsalted. To enhance the cheddar flavor, you can add another tablespoon of cheddar spread (though I'd highly recommend you use unsalted butter). Lastly, if you struggle finding sharp cheddar cheese spread at your local grocer, you can check Target (where I got mine--Wisconsin's Kaukauna brand) or any local gourmet grocery stores.