|1 lb||butter, unsalted, room temperature|
get recipes @ goboldwithbutter.com
|12 oz||evaporated milk|
Pinched by opstrate, and 51 more.
Merrimack, NH (pop. 26,016)
Member Since Oct 2011
In these economic times, sometimes old recipes are best. My aunt used this recipe during the 1920's
Slowly add the evaporated milk to the butter. Cream the ingredients until smooth.
This will last about one month in the refrigerator. If you want a thicker butter for baking decrease the evaporated milk to 8 ounces