Pumpkin Spice Butter

Recipe from the Tasting Table Test Kitchen

1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoons ground nutmeg
1/4 teaspoons ground allspice
1/4 teaspoons ground clove
1/8 teaspoon ground white pepper
2 cups heavy cream
3 tablespoons confectioners' sugar
1/2 teaspoon kosher salt

In a small saucepan, toasted 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.

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 in the liquid separates. Transfer the mixture to a large piece of cheesecloth, and ring out any excess liquid.

Transfer the butter to a small condiment bowl and use immediately or stored in the refrigerator for later.
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