3-Ingredient Truffle Butter Recipe
Serves 1630 mins prep0 mins cook
This black truffle compound butter captures the intense, earthy perfume of fresh truffles. The rich butterfat acts like a sponge, soaking up those musky aromas and infusing that deep truffle taste through every single bite. Shape it into a beautiful mold for a stunning spread or roll it into a chilled log to melt over hot steaks and creamy pasta. Check out my Fresh Truffle Buyer's Guide to source the best ingredients.
0 servings
What you need
Instructions
Homemade Butter 0 Culture the Cream: Mix heavy cream and buttermilk in a large bowl. Cover with cheesecloth and let sit at room temperature, out of direct sunlight, for 1 to 2 days until thickened and cultured. 1 Chill: When ready to churn, place the cultured cream in the refrigerator for at least 2 hours. 2 Churn the Butter: In a stand mixer, whip the chilled cultured cream until the butter solids and buttermilk separate. Strain the buttermilk and reserve for another recipe. 3 Clean the Butter: Using gloves, wring the butter solids out to remove as much buttermilk as possible. Run it under cold water (or knead in a bowl of ice water), kneading the butter repeatedly to remove all remaining buttermilk. Wrap the butter in cheesecloth and repeat the squeezing and rinsing process until the water runs completely clear. Note: This is an important step. The more leftover buttermilk remaining, the sooner your butter will spoil. 6 This is an important step. You need to make sure the water runs clear before you call it good. The more left over buttermilk, the sooner your entire butter will spoil. 7 This recipe makes about 1 pound of cultured butter. Store any unflavored leftover butter covered in the fridge for 1 to 2 weeks Shape and Store (Choose Your Method) 4 Round Mold Method (Best for entertaining and spreading): Line a ring mold with plastic wrap. Spread about a tablespoon of butter on the bottom, sprinkle a little salt, and spread the shaved truffle evenly on top. Repeat this layering about four times until your mold is filled, ensuring the final layer is butter. Refrigerate the mold for 30 minutes to set. Remove the butter from the plastic wrap. Top with remaining shaved truffle and flaky salt. Serve immediately or wrap in parchment paper. 5 Mixed & Wrapped Log Method (Best for fridge storage and melting on hot dishes): Dampen a cutting board with water. Using butter paddles, spread the desired amount of butter flat on the board. Layer sliced truffles on top and fold the mixture together with the paddles. Once combined, press the butter together and place it on one paddle. Smack each side with the other paddle, rotating to form an even rectangular log. Wrap tightly in parchment paper and store in the fridge. 8 Truffle amounts are left to preference due to costView original recipe