10 Terms
Contributors in Butter
Butter
buttercream
Dairy products; Butter
Buttercream is basically a flavored 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.
color
Dairy products; Butter
Color in butter comes primarily from the presence of carotene and xanthophyll which are natural compounds present in the feed of cows.
starter distillate
Dairy products; Butter
Concentrated flavor distillate from lactic acid cultures and other bacterial cultures which may be optionally used in the production of cultured butter.
condensed milks
Dairy products; Butter
Condensed milk products are useful because they supply milk fat and solids in concentrated form, and are treated to keep for at least several months.
unsalted butter
Dairy products; Butter
Contains no salt and is sometimes labeled as "sweet" butter. It is preferred by many for cooking and baking. Salt acts as a preservative, and without it, butter is more perishable.
pastry cream
Dairy products; Butter
Crème patissière. Pastry cream is a cooked mixture made with egg yolks, sugar and milk thickened with flour and/or cornstarch and finished with a little vanilla. Butter is often beaten in at the end ...
