Place chocolate in a medium bowl. Like whipped cream, it works best when the beater and bowl are kept cold. Learning how to make chocolateganache with milkis really simple. Bring to just below boiling and remove from the heat. This cocoa content is important as it is the cocoa solids which cause the ganache to set and a chocolate with less cocoa solids will have more fat and sugar and may not set as well. Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate. Use one part chocolate to one part cream. Built by Embark. In a double boiler, combine the milk and butter over low to medium low heat. The salty bits still tasted great. Answered on 14th January 2011. Based on Nigella's chocolate pistachio cake. Add butter, then whisk mixture until smooth. Get this recipe for Whipped Chocolate Ganache. Instructions. As soon as the cream reaches a boil, pour it over the chocolate and stir until smooth and shiny. Enjoy! This is a rockstar of a recipe. American butter has more water in it than European butter does, so I spend my money on the Europeanstuff. I have made this recipe 4 times now, and it consistently comes out great. Place the dark chocolate in a medium sized bowl. Ingredients 2 oranges 6 large eggs 1 heaping teaspoon baking powder teaspoon baking soda 1 cups granulated sugar 2 cups finely ground hazelnuts, or store bought hazelnut meal (can substitute almond meal as well) Pour into a bowl and leave to set at room temperature, whisking occasionally. There isnt much that is better than a lovely side of mustard potato salad on a summer day. 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Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. 2. Add the flour and mix until just combined. Scrape ganache into crust and smooth out any bubbles. In a small saucepan heat up the butter and milk on medium heat. You don't have to just use cream. Sift together Sasko Self Raising Flour, bicarbonate of soda and cocoa powder, and add to the egg mixture, stirring until combined, then stir in the melted milk chocolate and milk. Add the oil, water, sugar, and salt. Alternatively, you can use a finely chopped chocolate bar. Pour the hot cream over the chocolate chips and let it sit for about 10 minutes. Grease and line a traybake tin or a small roasting tin about 30x23 (12x9 in) with foil or parchment paper. Exercise. It could be done with coconut milk for a vegan version. Step 2: Pour scalded cream over the chocolate. Grease a 20cm cake tin and line the base with baking paper. Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans. Your email address will not be published. If you continue to have issues, please contact us here. It was easy and turned out great. It will set up more quickly if it is refrigerated. Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. If you find that chocolate lumps remain, pop the bowl into the microwave, and heat it for 30 seconds, 15 seconds at a time. You can heat it up slightly, but it will maintain its texture better if it is kept cold. The two parts cream ganache looks just like caramel in this photo, but we assure you that it's made with the same bittersweet chocolate as the other ganaches! This post is sponsored by KitchenAid.. Today's blog post is one of the most special you'll ever read here on SBA. We may earn a commission from your purchases. Mix in the chocolate syrup and vanilla. Use cooking spray (such as Pam) to coat the measuring cup so that the Nutella doesn't stick to the cup. Pour the cake mixture into the cake, tin and bake in an oven preheated to 160Cup, for, approx 1 hour or until firm to the touch and a, knife inserted comes out clean.Remove the cake, from oven and allow to cool in the pan for 5, minutes before turning out on a cooling rack to, Meanwhile, prepare the ganache: combine the dark, chocolate pieces and cream in a heavy-bottomed, saucepan and heat slowly on medium heat until the, chocolate has melted. Directions. Pour over chocolate; whisk until smooth. Start pouring glaze at the center of the cake and work outward. Copyright 2023 Nigella Lawson. After 30 seconds stir the cream and chocolate and start adding about a tablespoon of butter to the chocolate. I made this yesterday. Slice into wedges with a hot knife. My crust was 75% almond and 25% walnut. Once the mixture reaches a simmer or low boil, remove it from the heat. What about Kahlua or a smidge of cinnamon and chili powder for a bit of a Mexican chocolate experience? The bowl can then be used to melt chocolate and other ingredients. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Place the butter into a pan with 300ml/pt water and heat gently until the butter has melted. Beyond that, pop them into the refrigerator. Make Classic Dark Chocolate French Ganache 101. For a pourable ganache, cool, stirring occasionally, until mixture reaches 85-90 and is slightly thickened, about 40 minutes. Depending on the temperature, chocolate ganache can become a glaze, a drip, frosting or even truffles. Too bad I ruined 40 tart shells with this recipe. Enjoy it as filling, frosting, drip, glaze or truffles. Spread over cake. Chocolate Bundt Cake. The reviews noting that the ganache never set had me worried - so I ended up using 1 1/2 cups of heavy cream and 4 Tbsp of butter instead. 8. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Take the pan off the heat and mix in the chocolate until it has melted. Ive made ganache many times but because I didnt have whipping cream I tried it- was amazing!!! Chocolate Ganached Cupcakes is a community recipe submitted by Aaron and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. One of the most popular ways to make ganache is to use equal amounts of chocolate and cream, or 1:1. All rights reserved. Your IP address is listed in our blacklist and blocked from completing this request. Instructions. Required fields are marked *. Pour nearly boiling double cream onto the chocolate. Partof the reason is becausethe dessert always looks so flawless when I see it, Read More Ginger-Lemon Panna Cotta {No Bake Recipe}Continue, This Italianmeatball soup recipe is warm and comforting, and beyond easy to make. You will need chocolate, butter and milk. We present three options below, but you can use these as loose guidelines and experiment to find a ratio that works best for you. Note that I used a Tart ring that is 2 cm high / 24 cm wide or 0.75" high/ 9.75" wide. You want just enough butter so that the crust will adhere to the sides of the pan. Had no problem with it setting up, even after adding two tablespoons of bourbon to the ganache. Use to fill or frost cakes as you would any pre-made frosting from a can. You can speed up this process by placing the ganache container in a shallow bowl of warm water, making sure no water actually gets into the ganache. Learn more: How to Make Chocolate Ganache. Add the eggs, one at a time. Add the eggs, 1 at a time. 7. Dust with a little flour or cocoa powder and tap out the excess. It tasted great, as if I had used heavy Cream. How can something so rich and decadent be so easy to make? Go on and cover the whole chocolate. Don't overbake! Sarah Farmer, Taste of Home Executive Culinary Director, contributed to this article. Add cocoa powder, whiskey and coffee. If your kitchen is warm you may find that you need to leave the ganache in a cooler room to thicken up. A simple garnish, like fresh fruit, adds the finishing touch. Let stand until set. melt it down. Heat cream in a small saucepan over medium heat. For a fluffy frosting or chocolate filling, allow it to cool until thick (up to 1 hour in the refrigerator), and then whip until light and fluffy. You'll find the full, step-by-step recipe below but here's a brief overview of what you can expect: Place roughly chopped chocolate in a bowl and bring heavy cream to a boil in a small saucepan. If you allow the cream and chocolate to get too hot, especially when reheating, the oils might separate out of the chocolate and float to the top, leaving you with a dull, dry-looking finished product. Not sure why people are having trouble with the ganache; I make it per the recipe and it comes out perfectly every time. Heat the cream to melt the chocolate. A perfect chocolate ganache recipe is no more than chocolate and cream. Sign up for the Food Network Shopping Newsletter Privacy Policy, KFC Brings Back Its Mind-Boggling Bunless Chicken Sandwich, The Double Down, The Key Food Moments You May Have Missed in The Last of Us, Peeps-Flavored Pepsi Makes Its Adorable Return. For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. I will try this is all sorts of variations candied orange peel for topping next! Measure and take in a clean bowl. (You need just a whisper of heat to remelt the chocolate.). With only two ingredients to . Or, simply leave it to sit at room temperature for an hour or so. If the fat starts to separate from the cream (not shown here), much like the oil in a vinaigrette, whisk in water, 1 tablespoon at a time, until the mixture is smooth and emulsified again You can use milk instead, but you'll need to add a tablespoon or two of butter to thicken the liquid to the right consistency. Let stand for 2 minutes. once the butter is melted. Then whisk until you have smooth ganache. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl until combined. Set aside until cool then spread the sides and top of the cake with the ganache and garnish as you like before serving. Put . Cant wait to try this! Once almost melted, remove from the heat, pour in the coconut milk, vanilla, and instant espresso. Add the caster sugar and beat again until smooth. Instead, let your cake cool completely before topping it with ganache. Do Ahead: Tart can be made 1 day ahead. You can also refrigerate it briefly to help thicken the icing but you must be very vigilant as it will thicken very quickly around the edges - check and stir the ganche in the fridge every 3 to 4 minutes (it should only take 8 to 12 minutes to thicken if it has already cooled to room temperature). (These are the best chocolate chips, according to our Test Kitchens blind taste test.) Pour it over the chocolate. In general, ganache can be kept at room temperature for two days; the sugar in chocolate keeps bacteria from growing. Cream: Use heavy cream (also called whipping cream). Impressive presentation and super simple to make! Feel free to use the swap feature and adjust brands and quantities as needed. Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. Test Kitchen tip: Remember to let the mixture sit before you begin whisking. As soon as the cream comes to a boil, pour it over the chocolate in the mixing bowl. If any of the warm ganache varieties are poured on cupcakes, cakes, or cookies, they will look smooth and shiny when they cool the difference will just be in the thickness of the chocolate. The recipe in How To Eat suggests using a mixture of milk and dark chocolate however the milk chocolate does need to be fairly good quality - Nigella recommends Valrhona Lacte which has a cocoa content of 35%. In a small saucepan, bring cream just to a boil. Heat until the chocolate has melted. For a pourable ganache, cool, stirring occasionally, until mixture reaches 85-90 and is slightly thickened, about 40 minutes. If you prefer a sweet ganache, simply add a bit of sugar to the cream to balance the bitterness. Im a bit obsessed with holidaycookie recipes. Mix chocolate and cream in a ratio of 1 part chocolate to 1 part cream to create a pourable glaze to coat cakes, souffls, clairs, or petit fours. Spray a 10" spring form pan or a 9 x 13 baking pan with non stick spray. Let the cream sit on the chocolate for a minute. Preheat your oven on 160'C/325'F and place the pastry in the freezer while the oven is preheating. Then, roll the truffles in chopped nuts, powdered sugar, shaved coconut, or whatever coating you want. Keeping ganache desserts at room temperature is fine for a day or two. I use bittersweet chocolate in most of my baked goods,mainlyto keep the sugar content down, but also because I prefer the deeper flavor that dark chocolate brings. Put the sugar and cornstarch into another saucepan and sieve in the cocoa. Add the 2 . No matter how you store it, wrap it well to keep moisture out. Heat the heavy cream in a small sauce pan and remove from heat as soon as it boils. Yet, by combining just two ingredients, you can create cake filling, poured glaze, icing or frosting, or the base for truffles. If you continue to have issues, please contact us. Featured in NIGELLA BITES Unfortunately this recipe is not currently online. We're sorry, there seems to be an issue playing this video. To avoid that problem, chop or grate the chocolate as finely as you can so itll melt quickly and smoothly for you. If using the next day, melt over a double boiler, stirring frequently until smooth and shiny. This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. Now take it off the heat and pour it over chocolate. Theyre tossed together with lovely citrus flavors and a tangy Asian dressing to make a beautiful, healthy dish! Into a saucepan place 200g caster sugar, 100g unsalted butter, 200g condensed milk, 100 g good dark . Avoid using plastic wrap, which tends to stick to the ganache. Its made ina slow cooker,so its a hands off dinner recipe, and it uses frozen cocktail sized meatballs and a few simple ingredients. Place chocolate and cold cream in a heat proof bowl. Pulse nuts in a food processor until finely chopped. Bake the Pastry for 30 to 40 minutes, or until fully baked. I would make it again many times. Take milk in sauce pan. For the topping, I sprinkled salt flakes over the cooled ganache, drizzled homemade salted caramel and then added pomegranate seeds. Please refresh the page or try again in a moment. Chill, uncovered, until set, at least 1 hour. The people who didnt like the recipe were likely victims of operator error. Once the mixture reaches a simmer or low boil, remove it from the heat. Some of the most satisfying desserts are rich and chocolaty, like flourless chocolate cake, chocolate peanut butter cupcakes and chocolate cheesecake bars. stir in the melted milk chocolate and milk. unsalted butter, room temperature, cut into 1" pieces, A 12"-diameter tart pan with removable bottom. Stir the ganache gently until just combined. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Place chocolate chips in a small bowl. I did reduce the cream with 1/2 cup as suggested by other commenters. On another note, Im down to try making a dairy free version of this using coconut, but Im unsure as to wether canned coconut milk or coconut cream would make a better sub for the heavy cream. Course: Afternoon Tea, Dessert. Dark chocolate seems to absorb or require more liquids to ensure the ganache is smooth consistency for pouring yet doesnt dry too hard. Hence, the greater percentage of cocoa, the greater amount of liquid ito achieve the right consistency. Once it's a firm mass, quickly roll the ganache into balls (use a melon baller or cookie scoop to ensure even balls). Canned Sweet Potato Casserole with Marshmallows, Halloween Stuffed Peppers Jack O Lanterns. 2 .Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Our editors and experts handpick every product we feature. Rum (Optional)You don't have to add dark rum if you don't have it on hand. Heat the cream in a medium saucepan over medium heat until it just starts to boil. Preheat oven to 350 degrees Fahrenheit. Start at the center and spread outward for the smoothest results. Making an impressive chocolate ganache is way easier than you think. For the crust, I used a mixture of almonds, pistachio and walnuts. It was a big hit! This recipe yields 1/2 cup of chocolate ganache. Otherwise use all good-quality dark chocolate (70% cocoa solids) and sweeten the ganache slightly with 1 to 2 tablespoons of golden syrup or brown sugar, if necessary. After it coolscompletely, theganache should be thick and almost solid on the top, but soft in the center. Ganache (pronounced guh-NAASH and rhymes with wash), also called chocolate ganache, is simply a mixture of two ingredients: chocolate and heavy cream. It will take a few minutes for the two to come together. The crust became soft. How would you rate Chocolate Ganache Tart? Chocolate ganache made from just chocolate and cream is a glaze, frosting, filling, or sauce. My culinary education is paying off! For the chocolate ganache frosting In a small saucepan over medium heat, mix together the cream, sugar and golden syrup (or light corn syrup). Absolute decadence! Heat chocolate in a double boiler or in a heat proof bowl set over a pan of simmering water (make sure the water doesn't touch the bowl). Let cool. Sprinkle with sea salt and drizzle with dulce de leche (or any other sauce) if desired. to ensure a proper mixture. If you don't have any plastic bottles on hand, you can also use a spoon to drizzle it over cakes. Finished chocolate ganache is very glossy in appearanceand completely liquid. 4 ounces unsalted butter 3 medium eggs 2 cups sugar 2 teaspoons vanilla 2 cups flour cup unsweetened cocoa 2 teaspoons baking soda teaspoon salt 1 cup strong coffee 1 cup light sour cream For the Chocolate Mousse Filling 4 ounces bittersweet chocolate cup cream cup whipped cream For the Chocolate Ganache 7 ounces bittersweet chocolate For example, if you used 16 ounces chocolate, you would add 8 ounces of cream, or 2:1. Let sit, undisturbed, 5 minutes. Let the cupcakes cool thoroughly in the pan. For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. I found the best deal on chocolate here on Amazon. Once the butter is melted turn the heat to medium high. Ever wondered what that rich chocolate layer is on top of your favorite cake is? Absolutely delicious! You can substitute water or milk for all or part of the cream. For example, if you used 8 ounces chocolate, you would add 16 ounces cream. The one detail I missed was when to add the sea salt. This is so great. The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined and shiny; this ganache will be easily pourable, and will be very soft when set. One of the most common ways to use chocolate ganache is as a shiny cake glaze. Break the eggs into a mixing bowl and beat with a fork. This is a good way to make ganache fluffier so it tastes less rich and dense, making it suitable for piping onto cupcakes and spreading generously over cakes as you would with Chocolate Buttercream. Chocolate Ganache Recipe step by step pictures. Preheat the oven to 325 degrees F. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Dark Chocolate Ganache Without Cream. Place the chocolate in a bowl. Store cooled ganache in an airtight container in the fridge. But there are many other ways to use ganache, depending on the recipe youre following. 1. www.everydaysouthwest.com/easy-nutella-chocolate-ganache-nutella-recipe/, Mozilla/5.0 (Windows NT 10.0; Win64; x64) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/103.0.0.0 Safari/537.36. Ingredients 200g dark chocolate, roughly chopped 300ml double cream 2 tbsp golden caster sugar Method STEP 1 Put the chocolate in a large, heatproof mixing bowl. Taste of Home. For athicker chocolateganache, allow it to set room temperature for about an hour, stirring every 10minutes. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. How do two ingredients come together to make so many different things? Add sugar if necessary. It looks just like real ganache! Here youll find comfort food classics mixed in with everyday easy recipes for busy schedules in mind. This yields a richer, more complex flavor. Bring heavy cream to a simmer on the stove top, stirring occasionally. Have already made it twice. "I let it cool while the cake baked and cooled, and it spread like a dream. Cheers! From there, it only takes one extra step to make whipped ganache. Simply put, this is a small bowl set over a larger saucepan with about one inch of boiling water in the pan. Some people like to add a little bit of corn syrup or butter to enhance the shine. Sign up for our email newsletter and we will drop you occasional emails with culinary inspiration. Our Test Kitchen recommends using an inverted glass bowl or foil to keep air out. 2023 Warner Bros. If you want to add other flavors to your ganache, you can mix in extracts, flavoring oils, or alcohol after mixing the cream and chocolate together. As a home cook herself, she loves finding inspiration at the farmer's market. Pour the hot milk into the bowl of chocolate and allow it to sit for 5 minutes, then stir until the chocolate has completely melted and the mixture is glossy and smooth. Bring heavy whipping cream just to boil either in the microwave or on the stove. The price of cream is expensive, so I didnt want to spend the money tobuy it. You can use chocolate ganache to top cakes, candies, cookies, or even use it as a fruit dip or drizzle it over ice cream. Today's recipe would be the answer. * Percent Daily Values are based on a 2,000 calorie diet. Editors tip: If your ganache becomes too stiff to use, pop it in the microwave for 10 seconds at a time until its the right consistency. Place a rack in middle of oven; preheat to 350. These make amazing gifts. I used high quality chocolate and did just as the recipe said. If using chocolate with a lower percentage of cocoa, I can see how the ganache would not solidify enough to achieve consistency suitable for being cut with a knife. Do not allow the milk to boil or it will burn. Great! Is Homemade Butter Really Worth the Effort? and 70% Lindt chocolate. Place the chocolate in a large bowl and add the cream, stirring once to remove any chocolate from the base of the bowl. If you are the site owner (or you manage this site), please whitelist your IP or if you think this block is an error please open a support ticket and make sure to include the block details (displayed in the box below), so we can assist you in troubleshooting the issue. Chill at least eight hours or overnight. Step 4. The recipe worked well and was a hit for our Valentine's dinner! Preheat oven to 350F (176C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. Use to fill or frost cakes as you would use whipped cream. Okay, to the cake. Don't overbeat, or the cupcakes will be tough. For the Espresso Ganache Frosting: 1 and 1/4 cups (212 grams) semi-sweet chocolate, finely chopped; 3/4 cup (170 grams) heavy cream; 2 teaspoons espresso powder (use 1 teaspoon for a mild espresso flavor); 1 Tablespoon unsalted butter, at room temperature and cut into tiny pieces Add the chocolate and whisk until smooth and glossy. 190 ml milk 200 g dark chocolate, broken into pieces 120 ml cream garnishes of your choice METHOD Method For the cake, place the butter and sugar in bowl and beat with an electric mixer until light and fluffy.Add the eggs, one at a time, and with the electric mixer, beat after each egg until just combined, before adding the next. Oh, and lets not forget about how amazing real organic butter tastesin the creamy mashed potatoes! Have a whisk ready. The plastic wrap helps trap the heat. You definitely get what you pay for. I had total success even tho I ran low on heavy cream and had to sub a tiny bit of whole milk. "This recipe has me ga-ga over ganache," raves EAEACHAGRIN. Preheat the oven to 190 c/Fan 170 c/Gas 5. Melt the chocolate in a double boiler over simmering water. You can also give it a very slight re-warm on the lowest heat setting on the stovetop while whisking. Cook 2-3 minutes, stirring occasionally, until butter has melted completely. Chop the chocolate into small pieces so it will melt easily and evenly. After just a minute or two of stirring, all the chocolate is melted and you've got a smooth chocolate ganache! You can still use it for truffles, whipped filling, or simply melt it into a glass of warm milk for a delicious cup of hot chocolate. Cooking advice that works. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. You can find it in NIGELLA BITES 2001 Buy Now Share or save this Bookmarked Error Bookmark this Making whipped ganache. Stir slowly until the cream and chocolate are fully combined, and the ganache is silky smooth. Ganache was reportedly created in 1869 by Parisian playwright and confectioner Paul Siraudin, who is said to have named it after a popular Vaudevillian comedy called Les Ganaches. For example, instead of a 2:1 chocolate to cream ratio, try a 3:1 chocolate to cream ratio. This will create a firm-textured ganache that can hold its shape. They will brighten up and sweeten up your holiday cookie platter! These over-the-top desserts have something in common: chocolate ganache. Preheat the oven to 325 degrees F. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. No part of this site, may be reproduced in whole or in part in any manner without the permission of the copyright owner. Taste of Home is America's #1 cooking magazine. Add the eggs, 1 at a time. Leave the chocolate and cream sit without stirring for 2-3 minutes. Use a spoon or small rubber spatula to stir the chocolate and warm cream together. Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Please refresh the page or try again in a moment. This is usually due to over-heating or cooling too rapidly. Amount is based on available nutrient data. Pour over cake, allowing some to drape down the sides. Pour it over a bowl of small pieces of chocolate. 1 teaspoon instant-espresso powder 1/2 cup whole milk 1 teaspoon vanilla 2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon salt 2 sticks (1 cup) unsalted butter, softened 2 cups.