Dive Into Butter Lovers' Paradise With These Delicious Cakes, Cookies, and More

Butter is a crucial ingredient in baking and most types of desserts. Everything is better with butter because it contributes a lovely moistness, richness, tenderness, and bounce to a wide range of treats, particularly cakes and cookies that oil or margarine can never replicate. Whether you opt for unsalted or salted butter, cultured butter, or even homemade churned butter, each type imparts its own distinct flavor and, in the case of cultured butter, a unique funkiness to your dishes. We've compiled a brief list of both basic and indulgent butter-based desserts that are sure to knock your socks off.

Butter Cake

Ingredients:

• 1 cup of room temperature butter
• 1 cup of granulated sugar
• 1 tbsp vegetable oil
• 4 eggs
• 1 cup of refined flour
• 3 tsp baking powder
• ½ cup of yogurt
• 1 tsp of vanilla essence

Instructions:

• Preheat the oven to 150 C and grease your baking tin with the vegetable oil.
• Cream the eggs, sugar and butter in a large bowl using a whisk or electric blender.
• Combine the yogurt and vanilla essence in a separate bowl. Also, sift the flour and baking powder together in another bowl.
• Then slowly fold the dry ingredients into your creamed sugar and butter, followed by the yogurt and vanilla.
• Use a spatula to combine all the ingredients but try not to over mix.
• Pour this batter into your prepared baking tin and bake for about an hour or till the top is golden brown.
• Take the cake out and let it cool completely before cutting into slices.

Kourabiedes (Greek Butter Cookies)

Ingredients:

• 2 cups of softened, room temperature butter
• 1 egg
• 1 tbsp of almond extract
• 1 ½ cup of powdered sugar
• ¼ tsp of baking soda
• 5 cups of refined flour
• ¼ tsp of salt

Instructions:

• Preheat the oven to 160°C and line your baking tray with parchment paper. In a large mixing bowl, cream the butter, then gradually add the eggs and almond extract.
• Sift ½ cup of powdered sugar, flour, salt, and baking soda into a separate bowl.
• In three to four portions, gently fold the flour into the creamed butter and egg mixture.
• Ensure the flour-to-wet-ingredients ratio is balanced; if the dough becomes sticky, add a little more flour.
• Once you achieve a well-combined dough, take at least 2 tablespoons of dough for each crescent-shaped cookie and place them on the parchment-lined baking tray.
• Ideally, chill the cookies in the fridge for about half an hour. If you're short on time, you can bake them in the oven for 15-20 minutes.
• Be cautious not to overcook; the cookies should appear as pale crescent moons.
• After baking, toss the warm cookies in powdered sugar and serve immediately.

Hawaiian Butter Mochi

Ingredients:

• 3 ½ cups of glutinous rice flour
• 2 cups of sugar
• 1 tsp of baking powder
• 4 eggs (room temperature)
• 2 cups of milk
• 1 ½ cups of coconut milk
• ¾ cup of softened butter
• 2 tsp of vanilla extract

Instructions:

• Preheat the oven to 180°C and line a square or rectangular baking tin with parchment paper.
• In a large bowl, combine sweet rice flour, sugar, and baking powder.
• Add eggs, milk, coconut milk, butter, and vanilla extract. Use a whisk or an electric mixer to blend these ingredients into a smooth batter.
• Transfer the batter into the lined baking tin and bake it in the oven for an hour or until the top turns golden brown.
• Allow the butter mochi to cool completely before cutting it into bite-sized squares.
• Enjoy it warm with vanilla ice cream or whipped cream, or store it in an airtight container in the fridge for a chilled treat.

Brown Butter Ice Cream

Ingredients:

• ½ cup of room temperature, unsalted butter
• ½ cup of milk
• 1 tsp of vanilla extract
• ½ cup of sugar
• 6 egg yolks
• 2 ½ cups of cream

Instructions:

• Melt the butter in a saucepan and cook until you achieve a brown tint and it emits a nutty aroma.
• In another saucepan, bring the milk, sugar, and cream to a boil, then set it aside. Whisk the 6 egg yolks in a mixing bowl, gradually pouring in the brown butter.
• Transfer the brown butter and egg mixture into the milk, simmering on low heat until a custard-like consistency is achieved.
• Be sure to stir continuously to avoid scrambling the eggs. Sieve the custard through a fine-mesh and stir in the cream.
• If you have an ice cream maker, pour this mixture into it and churn according to the manufacturer’s instructions.
• If you don't have an ice cream maker, pour it into an airtight container, place it in the freezer, and churn every 30 minutes until the mixture resembles ice cream - like consistency.