Ingredients
Whipped cinnamon sugar butter
- 600 grams whipping cream
- 50-80 grams icing sugar, sifted
- 3 teaspoons ground cinnamon
- 500 grams ice cold water, x2
Accessories you need
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Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Make butter as per edc method, using 600gm/ml whipping cream and 500gm/ml iced cold water to wash the butter (I do this twice to ensure it is clean)
Once butter is drained, squeeze out all remaining water with hands. Tare scales and weigh by placing back into the bowl. I usually get 300gm. Add icing sugar and cinnamon. Mix on spd4 for 20-30 seconds. Roll up into a log and freeze or use a silicon mini cupcake mould. Enjoy!
Butter
Tip
Icing sugar and cinnamon amounts are variable depending on your preferenceLovely with pancakes, scones, bagels or for a high tea occasion.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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