Posted November 18, 2018 12:05:01 How do you make butter?
For a long time, it was just butter and water.
Nowadays, it’s actually a lot more complicated than that.
Here are the steps you need to take to make your own butter slime.
First, the butter.
I’m using unsalted butter, which I find works quite well.
It’s a little easier to work with, but still quite buttery.
Next, the sugar.
You can use white or brown sugar.
Brown sugar is a little more expensive than white, so I recommend getting the brown one.
Finally, the water.
This can be either water or water/butter/sugar.
If you’re using white sugar, the only way to know for sure is to soak the butter for a while, then throw it in the bowl of a food processor, pulse it a few times, and let it chop up until you get a nice texture.
The butter and the sugar will start mixing together, so you’ll want to keep that going until it’s just the right consistency for the machine.
You may have to add some water to the bowl if you don’t have a mixer.
The final step is to pour the melted butter and sugar into a bowl.
The amount of liquid will vary depending on how much water is in the mixing bowl.
When it’s all combined, the liquid will be thick enough to make a solid paste.
I like to put it in a baking dish and stir it constantly for at least 15 minutes, but you can leave it for a few hours or overnight.
The end result is a delicious, sugary, buttery paste.
This recipe works best with butter, but if you use other ingredients, like sugar, you’ll need to adjust the amount.
This is a recipe that should work with anything that contains butter.
You’ll need a bowl, a saucepan, a bowl of water, and a bowl full of butter.
1 recipe for buttery, sugared buttery sauce 2 tablespoons butter 1 tablespoon brown sugar, sifted 3 tablespoons water 1 cup sugar (or more if using brown sugar) 1 teaspoon salt 3 tablespoons butter (or a little less if using unsweetened butter) In a large bowl, whisk together the butter and brown sugar until it just starts to thicken.
Add the salt and butter and whisk until combined.
If it starts to become thick, add more water.
Add more butter until the mixture is very smooth.
Pour the mixture into a medium saucepan.
Bring the water to a boil and cook over medium-high heat for 5 minutes, or until the sugar dissolves and the butter begins to separate.
Remove the pan from the heat and set aside.
Add all of the butter to the butter mixture.
Stir well, then add the brown sugar and stir until combined, about 2 minutes.
Once the butter has completely melted and the mixture has thickened, add the butter/brown sugar mixture to the saucepan and stir to combine.
Bring to a simmer.
Let simmer for 20 minutes, then remove the sauce from the stove.
Let the butter cool to room temperature before using.
Recipe Notes If you want to make this recipe vegan, add 1/4 cup of white sugar to the recipe.
This makes it more like the original recipe, but the butter is still a little sweet.
If your recipe calls for a sauce made from brown sugar instead of butter, add a little water to taste.
You might also want to add a few tablespoons of milk to the mixture, and then add a tablespoon or two of sugar.
If the butter turns to jelly, add one tablespoon of water.
If using unsaturated butter, use the water that’s in the mixture.
If butter is too thick to melt, add some butter/salt/sour cream and mix it in well.
This will give the butter a little extra texture.
If adding milk, just keep stirring.
Nutrition Facts Buttery, Sugared Buttery Sauce Amount Per Serving (1/4) Calories 576 Calories from Fat 189 % Daily Value* Total Fat 24g 34% Saturated Fat 6g 35% Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 447mg 25% Potassium 826mg 25,6% Total Carbohydrates 49g 23% Dietary Fiber 1g 4% Sugars 4g Protein 20g 40% Vitamin A 6% Vitamin C 0.6% Calcium 1.2% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.