For the whipped praline butter, beat the butter in a medium bowl with
quare cake pan.
Beat butter, sugar and egg yolk until
To make the whipped blueberry butter: Chop the blueberries up into
For the Whipped Maple Pecan Butter, beat softened butter with maple syrup until light
atter.
For the whipped maple butter, beat the butter in a medium
Place all ingredients into the mixing bowl. Note: Do not melt the coconut oil first. It will only whip up if it is solid.
Whip on high speed with a wire whisk for 6-7 minutes or until whipped into a light, airy consistency.
Spoon the whipped coconut oil body butter into a glass jar and cover tightly. Store at room temperature, or in the refrigerator if your house is so warm it melts the oil.
Note: You may notice tiny beads or \"pearls\" in the mixture. These will disappear almost immediately upon touching your warm skin.
Heat slowly until all the solids have melted and the product has a smooth consistency. Pour into seamless tins or jars.
If desired, stir within the jar to achieve that whipped butter consistency, or whip it within the pot and spoon into the jars.
Sometimes this product takes a bit to set, so if having problems setting up, place the jars in the fridge until firm.
Note: If chocolate is not your favorite flavor, use 10 grams of other eatible flavour -- add at end before pouring into containers.
Grate or shave the cocoa butter to help it melt faster
deodoant containers. (put whatever butter you have left in a
Stir the mango and shea butter over a double broiler until melted.
Take off the heat and stir in coconut oil.
Pour into a jar and let it harden.
Bring the butter and cheese spread to room
In a small bowl, cut butter into sugar until mixture resembles
he butter: Stir together ingredients until smoothly blended and has a whipped
Combine all ingredients in mixing bowl.
Mix thoroughly until whipped smooth.
Put into container and refrigerate.
Use as needed.
Whip the butter with an electric mixer until fluffy.
Slowly drizzle-in the maple syrup.
Soak gelatin in cold water. Then add a few drops of hot water to dissolve.
Cool slightly and add to butter. Beat well.
Store in the refrigerator in a container with a tight-fitting lid.
Combine Cool Whip and peanut butter.
Melt Chocolate slowly,on low heat stirring constantly until melted. Be careful not to burn.
Coat cupcake liners with 2/3 of chocolate and place in cupcake tin.
Freeze for two minutes so chocolate is hardened.
Spoon in peanut butter mixture.
Top cups with remaining chocolate.
Freeze.
Optional: Remove chocolate from recipe and serve without chocolate coating.
Whip butter with mixer until fluffy.
Gradually add in honey and mix until well blended.
Chill until ready to use.
VANILLA CINNAMON HONEY BUTTER: add 1/4 teaspoon vanilla and 1/4 teaspoon cinnamon.
ORANGE HONEY BUTTER: add 1-2 teaspoons grated orange zest.
LEMON HONEY BUTTER: add 1-2 teaspoons grated lemon zest.
In a Kitchen-aide mixer, whip the butter and margarine together on slow speed until it is creamy.
Continue using the wire whip and raise the speed to high to triple the volume of the butter/margarine, scraping the sides down occasionally.
Reduce the speed to low to add the remaining ingredients and blend.
Return the speed to high and whip for a couple more minutes, scraping down the sides as needed.
Keep refrigerated and covered at all times after processing.
Beat butter in a bowl using an electric mixer until fluffy. Add cranberry sauce and beat until well incorporated and the mixture is light and airy. Serve immediately.
Whip or beat butter; mix in honey.
Chill.