Butter Balls
Ingredients
Directions
Cut the butter into pieces and place them in ice water for a few minutes.
Scald the paddles, chill them in ice water, and roll each piece of butter between the paddles until round.
If the butter sticks, rub the paddles with salt, scald again, and chill.
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
- Its fat sets firm when cold, so the pieces hold a round shape when rolled.
The step that matters
Keeping the butter cold while shaping. Butter softens quickly at room temperature and becomes greasy and hard to shape. Chilling the pieces and paddles keeps the fat firm enough to form smooth, round balls.
“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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