Butter Balls
Ingredients
Directions
Prepare
Cut the butter into 16 pieces, each weighing ¼ ounce.
Place the butter pieces in ice water for a few minutes.
Scald the paddles and chill them in ice water.
Shape
Roll each piece of butter between the paddles until round.
If the butter sticks, rub the paddles with salt, scald again, and chill.
Store
Store the butter balls in a cold place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Butter
- Provides richness and a firm, shapeable texture when kept cold.
The step that matters
Keep the butter cold while shaping. Butter softens and melts at room temperature, so warm pieces stick to the paddles and lose their shape. Chilling the pieces and paddles keeps the fat firm enough to roll into smooth rounds.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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