Sweet Cream Butter

Sweet cream butter is made from pasteurized fresh cream. The fat level could be changed upon the customer request: 82,5%, 72,5% or mixed with cacao powder for chocolate butter.

The process involves sterilizing cream with heat until the fats separate from the liquid (known as butterfat and buttermilk). The thick fat is then churned or agitated until it forms a solid mass. The resulting butter is washed and pressed to remove any remaining liquid.
Taste and Flavor:
Plain sweet cream butter has subtle notes of warm grass and hay-laced milk. It’s mild overall.
When melted, the flavor can intensify, and if browned in a saucepan, it develops caramel and honey notes.
Sweet cream butter enhances other flavors, drawing out sugars, salt, and heat in dishes.
Uses:
Baking: Use sweet cream butter in cookies, cakes, and pastries. It’s perfect for creaming with sugar to create cookie dough.
Cooking: Melt it down for sauces, sautéing, or browning. It adds richness and depth to savory dishes.
Spreading: Enjoy it on hot toast with jam or as a simple topping.
Substituting: You can interchange sweet cream butter with regular butter in recipes.