My wife and I kept seeing a bunch of "strawberry butter" recipes online and wondered if anyone had ever tried making a coffee version. Apparently no one had, so we gave it a shot. Turned out well enough that we make it every couple months. Tastes great on any bread, but we love it on biscuits or pancakes.
HOMEMADE COFFEE BUTTER RECIPE
- 1/2 Cup Coarsely Ground Coffee (Dark Roast is Preferable)
- 2 Cups Heavy Cream
- Cheesecloth
- 1/3 Cup Powdered Sugar
- 1/4 Teaspoon Salt
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Mix coffee grounds with heavy cream and store in the refrigerator overnight (or at least 8 hours).
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Strain coffee-cream mixture with cheesecloth, squeezing out all the creamy goodness.
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Pour the mixture into a food processor fitted with the blade attachment, then add the sugar and salt.
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Turn the food processor on and let churn until the butter separates from the buttermilk (you’ll hear it sloshing around after about 45-60 seconds).
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Drain the buttermilk and remove the butter, forming into a ball. Squeeze out all of the buttermilk from your ball of butter, whilst rinsing in cold running water. Make sure to get all of the buttermilk out of the butter, or else it will RUIN your butter by making it sour and will cause it to spoil.
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Since coffee works both in savory and sweet forms, taste your butter and feel free to add more salt or sugar to your liking. Store in the refrigerator in your favorite shallow dish.
Note: This can also be made in a stand mixer with the whisk attachment (on high speed), but it will take a little longer for the butter to separate.
bon appetit
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