Made my own butter, but ended up with 1/2 cream-1/2 butter- Calories?
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Christine_72 wrote: »arditarose wrote: »I just want to slather it all over some fresh bread right now
I'm refraining from eating it straight out of the bowl. It is a delicious mistake
lol I never eat butter so I'm just...in awe, and craving it now.0 -
Christine_72 wrote: »arditarose wrote: »I just want to slather it all over some fresh bread right now
I'm refraining from eating it straight out of the bowl. It is a delicious mistake
It looks amazing! Would be great on homemade bread!0 -
nutmegoreo wrote: »Christine_72 wrote: »arditarose wrote: »I just want to slather it all over some fresh bread right now
I'm refraining from eating it straight out of the bowl. It is a delicious mistake
It looks amazing! Would be great on homemade bread!
Top it with homemade preserves. Heaven0 -
queenliz99 wrote: »nutmegoreo wrote: »Christine_72 wrote: »arditarose wrote: »I just want to slather it all over some fresh bread right now
I'm refraining from eating it straight out of the bowl. It is a delicious mistake
It looks amazing! Would be great on homemade bread!
Top it with homemade preserves. Heaven
Yes! OMG! I may have to do some baking in the near future0 -
OOOhhh you're all giving me some great ideas!0
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My favorite is to make dough for buns, and then wrap it around cheese and garlic sausage to make stuffed buns :droolingsmiley:0
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nutmegoreo wrote: »Christine_72 wrote: »The only ingredient is cream and a tiny pinch of salt. But when you turn cream into butter the calories sky rocket.. I'm sure there's a scientific explanation such as cream has more water, so less calories maybe..MelissaPhippsFeagins wrote: »That is clotted cream. Which is amazingly good stuff and there are entries for it in the database. Enjoy!
Awesome, thankyou. It really does taste amazing
Per volume it would be higher calories, because the water evaporates, so weigh the finished product and use the number of grams as the number of servings, and as you use it enter number of grams as number of calories consumed. Whipping it doesn't magically increase number of calories, just the caloric density.
Does that make sense?
Whipping doesn't even increase caloric density based on weight, and could actually decrease caloric density based on volume. Whipping normally adds air, increasing the volume of the material. No meaningful evaporation would occur during 30 minutes of whipping with a mixer. OP didn't make butter -- when you make butter, you have liquid (buttermilk) leftover, and she said all of the cream turned solid (clotted cream).
OP, you should just be able to weigh this stuff and log it as whatever as whatever kind of cream you started with.0 -
lynn_glenmont wrote: »nutmegoreo wrote: »Christine_72 wrote: »The only ingredient is cream and a tiny pinch of salt. But when you turn cream into butter the calories sky rocket.. I'm sure there's a scientific explanation such as cream has more water, so less calories maybe..MelissaPhippsFeagins wrote: »That is clotted cream. Which is amazingly good stuff and there are entries for it in the database. Enjoy!
Awesome, thankyou. It really does taste amazing
Per volume it would be higher calories, because the water evaporates, so weigh the finished product and use the number of grams as the number of servings, and as you use it enter number of grams as number of calories consumed. Whipping it doesn't magically increase number of calories, just the caloric density.
Does that make sense?
Whipping doesn't even increase caloric density based on weight, and could actually decrease caloric density based on volume. Whipping normally adds air, increasing the volume of the material. No meaningful evaporation would occur during 30 minutes of whipping with a mixer. OP didn't make butter -- when you make butter, you have liquid (buttermilk) leftover, and she said all of the cream turned solid (clotted cream).
OP, you should just be able to weigh this stuff and log it as whatever as whatever kind of cream you started with.
No worries, The clotted cream has over double the calories as my normal cream.
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lynn_glenmont wrote: »nutmegoreo wrote: »Christine_72 wrote: »The only ingredient is cream and a tiny pinch of salt. But when you turn cream into butter the calories sky rocket.. I'm sure there's a scientific explanation such as cream has more water, so less calories maybe..MelissaPhippsFeagins wrote: »That is clotted cream. Which is amazingly good stuff and there are entries for it in the database. Enjoy!
Awesome, thankyou. It really does taste amazing
Per volume it would be higher calories, because the water evaporates, so weigh the finished product and use the number of grams as the number of servings, and as you use it enter number of grams as number of calories consumed. Whipping it doesn't magically increase number of calories, just the caloric density.
Does that make sense?
Whipping doesn't even increase caloric density based on weight, and could actually decrease caloric density based on volume. Whipping normally adds air, increasing the volume of the material. No meaningful evaporation would occur during 30 minutes of whipping with a mixer. OP didn't make butter -- when you make butter, you have liquid (buttermilk) leftover, and she said all of the cream turned solid (clotted cream).
OP, you should just be able to weigh this stuff and log it as whatever as whatever kind of cream you started with.
I was taking a guess based off the statement that the calories increased.0 -
nutmegoreo wrote: »lynn_glenmont wrote: »nutmegoreo wrote: »Christine_72 wrote: »The only ingredient is cream and a tiny pinch of salt. But when you turn cream into butter the calories sky rocket.. I'm sure there's a scientific explanation such as cream has more water, so less calories maybe..MelissaPhippsFeagins wrote: »That is clotted cream. Which is amazingly good stuff and there are entries for it in the database. Enjoy!
Awesome, thankyou. It really does taste amazing
Per volume it would be higher calories, because the water evaporates, so weigh the finished product and use the number of grams as the number of servings, and as you use it enter number of grams as number of calories consumed. Whipping it doesn't magically increase number of calories, just the caloric density.
Does that make sense?
Whipping doesn't even increase caloric density based on weight, and could actually decrease caloric density based on volume. Whipping normally adds air, increasing the volume of the material. No meaningful evaporation would occur during 30 minutes of whipping with a mixer. OP didn't make butter -- when you make butter, you have liquid (buttermilk) leftover, and she said all of the cream turned solid (clotted cream).
OP, you should just be able to weigh this stuff and log it as whatever as whatever kind of cream you started with.
I was taking a guess based off the statement that the calories increased.
Oh, OK. I guess you were talking about real butter (although it's not actually evaporation--it's a separation of some of the solids in the milk from the liquid), and I was thinking more about what the OP actually did. Sorry for the confusion0 -
I've made it in a food processor and this is what it looks like right before it separates. It tends to take 10-15 minutes in a food processor so 30 minutes by hand is probably not enough.
The liquid that releases is buttermilk. Butter is fat. Buttermilk has minimal fat in it. So essentially you are condensing the calories.0 -
Oh boy... The confusion is real
If I'm a few hundred calories over this week, such is life0 -
My dad always chilled the bowl and the beater in the freezer before making butter. I think the cold helps it separate.0
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quiltlovinlisa wrote: »My dad always chilled the bowl and the beater in the freezer before making butter. I think the cold helps it separate.
Yeah, that was my first thought. It's been 40 (104F) here nearly all week. Last time I made it I only had to whip it for 15ish minutes.
Aaargh I'm over it now, I'm gonna eat it and enjoy it0 -
Christine_72 wrote: »quiltlovinlisa wrote: »My dad always chilled the bowl and the beater in the freezer before making butter. I think the cold helps it separate.
Yeah, that was my first thought. It's been 40 (104F) here nearly all week. Last time I made it I only had to whip it for 15ish minutes.
Aaargh I'm over it now, I'm gonna eat it and enjoy it
Sounds like a plan.0 -
clotted cream is my favorite to put on a fresh baguette and some salt. yummmm.0
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Christine_72 wrote: »
yes! oh man i have some heavy cream smoked salmon and a baguette.. i hope my cream doesnt turn into butter haha!0 -
Christine_72 wrote: »So I decided to make my own butter, but for whatever reason and after 30 minutes of standing there whipping it with a hand mixer, it did not turn out.
So now I am left with a mix of not cream, but not butter either. It tastes like half and half. Now I know the calorie difference between 30g of butter and 30g of cream is pretty significant, so I am rather perplexed in how to log this... Maybe I should just throw it away, and not bother trying to estimate the calories!
you didn't change the calories by whipping it, if you started with 100 grams of cream you still have the calories of 100g of cream
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Christine_72 wrote: »The only ingredient is cream and a tiny pinch of salt. But when you turn cream into butter the calories sky rocket.. I'm sure there's a scientific explanation such as cream has more water, so less calories maybe..MelissaPhippsFeagins wrote: »That is clotted cream. Which is amazingly good stuff and there are entries for it in the database. Enjoy!
Awesome, thankyou. It really does taste amazing
Did you throw away liquid? Did any separation happen? Did you heat the whole thing so part of water evaporated? if not, you have exactly the same calories as when you started.0
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