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Whipped Orange Butter

Whipped Orange Butter

Shirl Gard
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Ingredients
  



  • YIELD: ABOUT 12 OZ 345g

  • 225 grams unsalted butter softened to room temperature (2 sticks)
  • 60 grams orange juice freshly squeezed (room temperature) (1/4 cup)
  • 60 grams powdered sugar 1/2 cup
  • 2 teaspoons finely grated orange zest or 4 teaspoons Orange Zest Purée
  • 1/4 teaspoon fine sea salt

  • 345 grams = Total 12 oz

Instructions
 

  • In a food processor or mini food processor, pulse butter until light and fluffy.
  • Whisk orange juice, powdered sugar, orange zest, and salt in a small bowl until the sugar is dissolved.
  • Add the orange juice mixture, a small amount at a time, pulsing until each addition is absorbed.
  • Continue adding the juice until all of it has been added, maintaining the emulsion.
  • Divide into portions, as desired, and freeze. Thaw completely (overnight) at room temperature.
  • Serve soft.

Notes

This recipe is based on a memory of whipped orange butter that I tasted years ago at a restaurant called " Ye Olde College Inn" in Houston, TX, where we used to go for brunch. They served it with Blueberry Muffins.
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