Who does not like a delicious and traditional Butter Cream Frosting?
Made correctly, it is light as air, fluffy, lip smacking and you want more.
Have you ever thought though, how it was made years ago when you had to churn your own butter?
Come with me as we go back in time to when I was a girl, and I used to help make fresh butter with my Gran and Grandad, and yes some of this was made into butter cream frosting that tasted sensational as the butter was only minutes old.
Gran and Grandad were self sufficient, they had a huge vegetable and fruit garden enough to feed their 11 children and when they were grown up and married their families as well, plus had pigs, rabbits and chickens. They had many acres of land divided into fields and 3 of these fields were rented out to a lovely gentleman up the road who had a herd of cows. He supplied the whole family with fresh milk every day; the rest went to other locals. It was on this herd that I learnt the how to of hand milking cows but that is another story. Life was good.
Butter not only used for butter cream frosting, it was used to make cakes and cakes were always being made, Grannie loved to bake and Grandad well he was a Master Baker, and he knew how, he would bake at work and them come home to freshly baked cakes, biscuits, bread and meals that Grannie had spent all day making. Nothing but fresh butter would do on his bread just the mention of margarine would make Grandad’s blood boil “Margarine is not natural, if God wanted us to eat unnatural things, he would not have provided us with ability to grow and gather all things natural” he would say.
Every 2 days, Gran would make butter, or get one of her myriad of grandchildren to make butter. She would get Farmer John to bring heaps of cream along with that morning’s milk, and it would go into her sterilised and clean milk churn. She would then either get one of us or sit herself down and begin churning. This involved stirring the plunger of the butter churn in a circular, rhythmic motion. The plunger went through the centre of the butter churn’s lid, whilst all the time keeping an eagle eye on the texture of the cream watching and waiting for the butter to start forming. I have no idea how long this took, but for a little girl, it seemed like ages, but I would take a guess and say no more than 30-45 minutes. What I do remember is that my arms got tired, and Grannie would have to take a little turn.
When the cream started to separate and form tiny lumps of butter you would have to stop churning. The size of the lumps was important and I still remember to this day Gran drumming into us the size of the butter lumps needed “Bigger than wheat, will give wet feet” meaning, tiny bits of butter, no bigger than a grain of wheat otherwise it would release too much milk into butter which would ruin the taste.
Once the tiny butter lumps had started to form, Gran then put a huge piece of muslininto a large bowl, with the corners held down by the weights of her weighing scales and put the mixture into the muslin, then gather up all 4 corners and tie them together, and hang this mixture on a hook, with the bowl underneath to drain all the butter milk out. The butter milk was then used for cooking; especially Granddads flaked rice pudding, or drank as a refreshing drink. Nothing went to waste.
Once this was drained she would then put get the mixture and divide into 2-3 different bowls, and with the aid of her butter pat paddles form each lump into a solid piece of butter, getting any remaining milk to run clear. Once this was done, she would then place each piece into a butter dishand put into her cold, larder ready to use.
Oh my Stars, the taste of butter cream frosting made with butter this fresh was an absolute taste sensation I can think of nothing that can compare.
Until Next Time
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