Cheesecake factory butter recipe

Cheesecake factory butter recipe is an incredibly delicious and easy-to-make dessert. It’s creamy, rich, and full of flavor, making it the perfect dessert for any occasion.

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Prep Time: 6

Cook Time: 10

Total Time: 16

Course: Butter

Cuisine: American

Keyword: Cheesecake Factory Butter Recipe

Servings: Servings

Calories: 6671kcal

Author: Bex Smith

Equipment

Mixing bowl
Kkitchen-aid mixture
Ccheesecloth or a towel

Ingredients

Heavy whipping cream- 32 ounces
Pinch of salt
Paper towel or a cheesecloth- 2 piece
Ice water.

Instructions

Now that you have all your ingredients ready, it’s time to get started on making the Cheesecake Factory Butter Recipe. Here’s a step-by-step guide to help you out:

In a mixing bowl, add 32 ounces of heavy whipping cream and a pinch of salt.
Using a kitchen-aid mixer or hand mixer, beat the cream for about 10 minutes or until it thickens and turns into whipped cream.
Once the whipped cream is formed, continue to whip for another 5-6 minutes until you see a clear separation between the butter solids and whey.
Place two pieces of paper towel or cheesecloth over a bowl and pour the whipped cream onto it.
Gather up the sides of the towel and twist it tightly to form a ball.
Over your sink, squeeze out as much whey as possible from the butter solids. This step is important to prevent spoilage.
Once all the whey is squeezed out, add the butter back into the mixing bowl and gradually pour in ice water while beating at low speed for about 30 seconds.

This will help remove any remaining whey and make the butter more solid:

Using a spatula, scrape off any remaining whey from the sides of the bowl and form the butter into a ball.
Your Cheesecake Factory Butter is now ready to be used! You can store it in an airtight container in the fridge for up to 2 weeks.

Notes

To make sure your Cheesecake Factory Butter turns out perfectly every time, here are some useful tips and tricks:

Make sure to use heavy whipping cream and not just regular heavy cream for a richer and creamier butter.
For best results, let the heavy cream sit at room temperature for about 30 minutes before beating it.

This will help it thicken faster:

When squeezing out the whey, make sure to do it over a sink to avoid any mess.
You can add in your favorite herbs or spices for a flavored butter. Try adding in garlic powder, rosemary, or cinnamon for some extra flavor!

Nutrition

Calories: 6671kcal

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