Cheesecake Factory Butter Recipe

how to make Cheesecake Factory Butter

• Set the whisker in your kitchen-aid mixture: Firstly, clean your kitchen-aid mixture and set the wire rack whisker in it. Use the splatter screen if you don’t have any rag. But using a rag is the better option.
  
•  Pour the heavy whipping cream: Before going through the whisking process, straight out the cream from the fridge and let it be normal at room temperature for half an hour. Then pour the heavy cream into the mixture.
  
•  Start whisking at low speed: Now, Switch on the mixture and start whisking at low speed. Gradually increase the speed and whisk for a few seconds. Then, start to speed off by continually shaking all the way up until 10.
  
• Start whisking at high speed: This time, turn the mixer speed on high until you can see the buttermilk separates from the butterfat. Approximately it takes two or three minutes.
  
•  Attach the splatter screen and a rag: For safety, attach the high-speed splatter guard and a rag over it. Keep the outer side of the mixer dry and clean.
  
• Check the mixture: After 3 three minutes, turn off the mixer for a few seconds and check the cream. You can surely see the difference-line between buttermilk and butter. And notice it separates the butterfat and produces the whipping cream.
  
• keep continuing the mixing: So, to get a thick and perfect buttercream you have to keep whisking by turning on the mixer. When you hear a sloshing sound, you can be sure that the butter is separate from the buttermilk.
  
• Turn off the mixer and separate the buttermilk: After 2 minutes, turn off the mixer and make sure you have got the thick cream in a major amount in the mixer. Now separate the buttermilk into another jar. And keep placing the butter in it. 
  
• Mix with ice water until the water is clear: Now, pour the ice water into the butter and mix them by whisking again at high speed. Until getting the clear water, keep continuing to pour the ice water and rinse it every draining off time. It takes almost 3 or 4 times to rinse.
  
•  Squeeze the butter: Now, we are arriving at the last part. Just transfer the butter into a bowl. And start to squeeze it by pressing with both hands. A better option is to use a clean cheesecloth or a towel for squeezing it. Otherwise, press it with a hard spatula so that there isn’t any extra moisture left.
  
• Add a pinch of salt: Add now a pinch of salt. And mix together by kneading tightly.
  
• Press the dough again: If you want to get unsalted butter then dive it in some water and squeeze/ press them again with a spatula.
  
• Serve and store: Finally, you can serve the butter with your cheesecake factory bread or with normally whichever bread you like. Then left amounts can be stored in an airtight pot. It will be perfectly okay and the same flavorful in around 1 month in the refrigerator.