Whipped Orange Butter is a deliciously creamy sweetened compound butter that is delicious on baked goods.
Butter is great by itself. But compound butters add an extra level of taste sensations to a dish without a lot more effort.
The orange butter is great on toast, but my original reason for making it was as a filling and topping for crepes. The idea, of course, is an inspiration from Madame Julia Child herself in the cookbook from her classic television show The French Chef.
Whipped Orange Butter
- 2 large oranges
- ¼ cup granulated sugar
- ½ pound unsalted butter (room temperature)
- 3 tablespoons orange liqueur (optional)
- Zest the oranges using a zester or vegetable peeler. Using a mortar and pestle, food processor or knife and chopping board combine the the zest and sugar until the peel is ultrafine.
- Add orange sugar to a mixing bowl with the butter and beat with an electric mixer to combine.
- Cut oranges in half and squeeze juices. Strain juice and add ⅔ cup juice and liqueur (if using) to the butter and whip together with the mixer.
- Store in a jar or other container in the refrigerator until ready to use.
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Until next time, happy eating!