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The perfect butter for winter baking Winter is here! You can tell not only from the thicker layers of clothing, but also from restaurant menus, cooking at home, and of course, baking in your own kitchen: Christmas cookies, biscuits, stollen, cookies for the Advent plate, and countless other festive treats are being baked. For almost every dough used, one ingredient is indispensable: butter. Used year-round as a delicious bread base or as a cooking ingredient, it becomes one of the key ingredients needed for successful Christmas treats during the holiday season. What makes good butter, and how is it made?
Weihenstephan's creamy butter is ideal for baking.
Weihenstephan butter and what matters
Weihenstephan butter is particularly well-suited for baking – a staple in the refrigerated section for over 50 years. Whether for buttered bread, grilling, or baking, its creamy consistency makes it perfect for use. When you hold one of the 150,000 250-gram packages of Weihenstephan butter produced daily, you're looking down on five liters of processed fresh milk. The production process is, of course, crucial to the final quality. The butter is produced using a special cream ripening process, the so-called "cold-warm-cold process," which uses only fresh cream – approximately 530 grams of cream per 250-gram block of butter. In this process, fine cream is transformed into spreadable butter via energy-efficient transfer lines. The cream is stored for about 12 hours at approximately six degrees Celsius, then for six hours at 16-18 degrees Celsius, and finally again for at least another 12 hours at six degrees Celsius.
As a slice of bread and butter, for grilling, or perhaps for baking? – Butter is incredibly versatile!
For the production process itself, fresh cream is first added to the butter churn and mixed. The cream is churned until the fat globules form larger butter balls and separate from the resulting buttermilk. These butter granules are then kneaded into a smooth mass and subsequently shaped into the familiar butter form. This results in a spreadable, full-bodied, and exceptionally fresh-tasting butter. The finishing touch is undoubtedly the embossing of the butter, which is one of the final steps in butter production at Weihenstephan.
A major advantage of Weihenstephan butter is its creaminess. This not only makes it easy to spread on bread, but also ensures lump-free processing in doughs in no time, resulting in a perfect dough for further processing – making it ideal for delicious cakes and pastries.
A special cream ripening process makes the butter particularly tender.
Get to the stove – cooking/baking with Weihenstephan
You surely have plenty of ideas yourselves about all the delicious (Christmas) creations you can conjure up with good butter. To enjoy good butter, you don't need much more than a slice of bread, yet great butter can do so much more. As discussed in detail, butter is an important ingredient in various cakes, tarts, desserts, main courses, sauces, snacks, and much more. If you'd like to try something new, you'll find some great recipes for Christmas treats and baked goods here. Enjoy! Christmas chocolates Have you tried it? Yogurt wafers with nuts and seeds Baked? For those who don't want to miss out on chocolate even at Christmas time, these are certainly worth considering. Chocolate cookies with cocoa cream filling A great thing! – And of course, the delicious Weihenstephan butter is always with you. Have fun baking! …oh yes…by the way, Weihenstephan's refreshing buttermilk, with its mildly tangy taste and a maximum fat content of 11%, is also ideal for baking.
+++ This article was created in cooperation with the Weihenstephan dairy. Thank you! +++
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Angelika Sondermann
Thanks for the great report and the informative pictures. Very detailed and comprehensive 👍