We're not ashamed to admit we are Team Pumpkin Spice once fall arrives. That's why we're cracking open the spice jar and making our new favorite thing to spread on bread. We steep warm pumpkin pie spices in cream before whipping it all into a creamy butter.
When you make butter, the whey will separate during whipping. Pro tip: Don't throw it away. Keep it in the fridge and use it as a sweet pumpkin spice coffee creamer. See, this recipe is a two-for-one special. You're welcome.
Pumpkin Spice ButterRecipe from the Tasting Table Test Kitchen
Yield: 1 cup
Prep Time: 20 minutes, plus cooling time and overnight steeping
Cook Time: 5 minutes
Total Time: 25 minutes, plus cooling time and overnight steeping
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground clove
⅛ teaspoon ground white pepper
2 cups heavy cream
3 tablespoons confectioners' sugar
½ teaspoon kosher salt
1. In a small saucepan, toast the cinnamon, ginger, nutmeg, allspice, clove and white pepper over medium heat until fragrant, 1 to 2 minutes. Stir in the cream and bring to a light simmer, then remove from the heat and let cool completely. Store in a sealable container and refrigerate overnight.
2. The next day, place the cream in a food processor with the confectioners' sugar and salt. Spin the mixture until the fat turns into butter and the liquid separates. Transfer the mixture to a large piece of cheesecloth and wring out any excess liquid.
3. Transfer the butter to a small condiment bowl and use immediately or store in the refrigerator for later.
Eggs Benedict →
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