INGREDIENTS
- 3/4 c. whole milk
- 1/2 c. (1 stick) unsalted butter
DIRECTIONS
Heat together over low heat until butter is melted into milk. Do not boil. Pour into blender jar and blend at highest speed for 3 minutes. Do not use a food processor as it does not beat in enough air.
Refrigerate for 24 hours or longer. Whip it as you would cream.
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