Happy Monday! We’re still recovering from a weekend of Chinese New Year celebrations (i.e., overindulging on food), and I just want to crawl back into bed. But this drool-worthy blood orange whipped butter called out to me. It must be shared.
If you’re anything like Jonathan (my sometimes-way-too-open-husband), the only blood orange you’ve had is in a San Pellegrino. Me though? I love a ripe blood orange, especially in the dead of winter because citrus fruits brighten up my day. And with Chinese New Year just here, blood oranges are even more welcomed in my kitchen. Oranges and tangerines are very auspicious symbols to the Chinese, particularly during the New Year because the Chinese pronunciation of tangerine and oranges sounds like luck and gold. I wouldn’t have said we’re superstitions, but we did fill the house with at least 4 types of oranges this past week (coincidence or subconscious?).
And this year, we really did luck out by doing so! I started experimenting with oranges in the kitchen, and this blood orange whipped butter is really something else. It’s sweet and tangy, beautifully golden pink, and so easy to whip up. I served it on Sprouted Buckwheat Waffles, but we almost just ate it by the spoonful. I started scooping it with my ice cream scooper, and I was so tempted to just walked out of the kitchen with a spoon stuck in the bowl. I controlled myself though, and that sticking out of the bowl is actually a butter knife to spread it on the waffle.
Did you celebrate Chinese New Years? It’s normally a two-week celebration, so we’re going to keep at it! If you’re still looking for Chinese New Year recipes, last year I posted a Coconut Banana Bread with Red Bean Buttercream. You can also find last week’s Friday Fives: Lunar New Year Recipes, which has some amazing recipes by other bloggers. I know I already wished you a Happy Chinese New Year last Thursday, but let the celebrations continue!
- 1 cup (225 grams) unsalted butter (use the best quality you can get), slightly cooler than room temperature
- ¼ cup plus 3 tablespoons (105g) blood orange juice
- 1 tablespoon blood orange zest
- 2 tablespoons unrefined powdered sugar (use more for a stiffer butter)
- Using a handheld mixer, whip the butter for a minute or so, until there are no large chunks.
- Add in the blood orange juice, blood orange zest and unrefined powdered sugar. Continue beating until the butter is light and fluffy. You may need to start the mixer at low-speed to avoid splashing the blood orange juice.
- Serve immediately.
- You can store unused butter in the refrigerator, but once butter softens and hardens, the texture will slightly change.