You will find all sorts of uses for these delicious butters. Roll them in wax paper to make a shape like a sausage. Tuck in the ends of the wax paper and store in the coldest part of the refrigerator. You can easily slice them in chunks once the butter is really firm. Then you are ready to serve to surprise last-minute guests.
They are super nice in a freshly made crepe, topped with dollops of stiffly beaten sweetened whipped cream. You can add powdered dark cocoa to the whipped cream for a change of taste. You can also make chocolate crepes by adding powered dark chocolate to your favourite crepe recipe.
Economy butter cream:
1 c soft sweet butter
1 c icing sugar
1 egg yolk
flavouring (vanilla, coffee, strawberry)
Beat all ingredients together until fluffy, about 4-5 min.
For the whipped cream, add ¼ cup icing sugar instead of sugar. The vanilla is necessary; use real vanilla always, not the artificial one.
Add ¼ cup icing sugar instead of sugar and vanilla.
Strawberry butter:
1 c butter (soft but still firm)
2 c powdered sugar
1 egg yolk
1 c sliced fresh firm strawberries
Beat butter with powdered sugar and egg yolk on high until fluffy.
Puree berries – just pulse a couple of times (you don’t want soup consistency). Fold slowly to butter mixture.
Makes 2½ c fruit butter. Add your favourite nuts if desired.
Serve either of these butters on slices of your favourite pound cake, or between layers of a homemade torte.
The working title for Carolyne’s Gourmet Recipes cookbook is From Lady Ralston’s Kitchen: A Canadian Contessa Cooks. This kitchen-friendly doyenne has been honoured and referred to as the grande dame of executive real estate in her market area during her 35-year career. She taught gourmet cooking in the mid-70s and wrote a weekly newspaper cooking column, long before gourmet was popular as it is today. Her ebook, Gourmet Cooking – at Home with Carolyne is available here for $5.99 US. Email Carolyne. Scroll down to the comments at each recipe column. Carolyne often adds complimentary “From Lady Ralston’s Kitchen” additional recipes in the Recipes for Realtors Comments section at REM.
