Orange Butter Recipe
This silky orange butter features a sophisticated browned-butter twist, creating a cloud-like spread that transforms simple toast into a luxurious, restaurant-style brunch experience.
Equipment
- Small pan
- Small bowl
- Food processor
- Zester
Ingredients
- 225 grams unsalted butter softened to room temperature (2 sticks)
- 60 grams orange juice freshly squeezed (room temperature) (1/4 cup)
- 60 grams powdered sugar 1/2 cup
- 2 teaspoons finely grated orange zest or 4 teaspoons Orange Zest Purée
- 1/4 teaspoon fine sea salt
Instructions
The browned butter base
- Take approximately 1/4 of the total butter and melt it in a small pan over medium heat. Swirl the pan often until the milk solids turn a deep golden color and smell toasted and nutty.
- Scrape all the browned solids into a small bowl and let it cool until it reaches a soft, room-temperature texture. It should not be liquid or cold.
Whip the butter until it turns pale
- Combine all the butter, including the cooled browned portion and the remaining softened butter, in a food processor. Pulse until the mixture is light in color, airy, and smears like satin.
Mix the citrus and sugar, then build the emulsion
- In a separate small bowl, whisk the orange juice, powdered sugar, orange zest, and sea salt together until the sugar is fully dissolved and the liquid looks glossy.
- While the processor is running in short pulses, add the orange mixture one tiny splash at a time. Ensure each addition is fully incorporated before adding more to maintain a thick, smooth emulsion.
- Continue pulsing until all liquid is absorbed and the butter holds soft peaks and appears cloud-like.
Portion, freeze, and serve soft
- Divide the butter into portions or molds. If freezing, thaw overnight at room temperature before serving to ensure a plush, whipped texture.
Notes
Safety Tip: Always allow the browned butter to cool completely to room temperature before mixing with the softened butter to prevent the entire batch from melting into a liquid.
Temperature Secret: Ensure both the butter and the orange juice are at room temperature. Cold liquid will cause the fat to seize, leading to a curdled or separated appearance.
Storage Instructions: Store in the refrigerator for up to 7 days. For longer storage, freeze in parchment-wrapped portions for up to 3 months and thaw slowly at room temperature.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.