- 600 grams whipping cream
- 50-80 grams icing sugar, sifted
- 3 teaspoons ground cinnamon
- 500 grams ice cold water, x2
Make butter as per edc method, using 600gm/ml whipping cream and 500gm/ml iced cold water to wash the butter (I do this twice to ensure it is clean)
Once butter is drained, squeeze out all remaining water with hands. Tare scales and weigh by placing back into the bowl. I usually get 300gm. Add icing sugar and cinnamon. Mix on spd4 for 20-30 seconds. Roll up into a log and freeze or use a silicon mini cupcake mould. Enjoy!
Icing sugar and cinnamon amounts are variable depending on your preferenceLovely with pancakes, scones, bagels or for a high tea occasion.
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