Marmite Butter
This rich, creamy homemade Marmite butter blends the bold, salty umami of Marmite with fresh butter to create a seriously flavour-packed spread that elevates toast, baked potatoes and roasted veg. Ready in minutes and irresistibly savoury, it’s the secret ingredient that turns simple meals into unforgettable comfort food.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 300 ml double cream
- 2 tsp Marmite
Instructions
- This recipe makes 140g / 5oz of butter.
- Place the cream in the bowl of a stand mixer, fitted with a whisk or creamer attachment.300 ml double cream
- Place a splashguard or shield on the bowl to prevent splashing.
- Mix the cream gradually starting from low to the highest setting. The cream will turn into soft whipped cream, then hard whipped cream. Carry on mixing until the buttermilk separates from the cream and the butter forms.
- Pour the buttermilk into a separate container and keep in an airtight container refrigerated. You can use it for baking.
- Fill a bowl with cold water and place the butter in it. Using your hands, press the butter to remove any remaining buttermilk. The water will turn milky. Empty the bowl and refill it with fresh cold water. Repeat this process until the water stays clear and no more buttermilk is released from the butter.
- Place the butter on some kitchen paper to absorb any excess moisture.
- Place the butter into a bowl. Mix in the marmite gradually until you are satisfied with the taste.2 tsp Marmite
- Shape the butter either by hand or with some butter paddles.
- Wrap the butter in parchment paper or transfer to an airtight container and chill.
Nutrition
Serving: 1servingCalories: 105kcalCarbohydrates: 1gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 49mgPotassium: 54mgFiber: 0.1gSugar: 1gVitamin A: 444IUVitamin C: 0.2mgCalcium: 21mgIron: 0.1mg