A reader recently asked us what type of butter to use in Liege waffles. Given that butter is such an essential ingredient in Liege waffles, our reader (thank you, Brenda!) inspired us to put together a butter guide to create Liege waffle perfection at home.
Unsalted vs. Salted
Generally, unsalted butter is the defacto butter for baking Liege waffles and most other baked goods. However, choosing ingredients falls on preference. If you like an extra bit of saltiness to offset sweetness, by all means, choose salted butter. (Recipes aren’t set in stone. In fact, we consider recipes to be a great starting point which you can adapt to suit your palate.)
To help bring butter to temperature quicker, bring out butter half an hour to an hour before you plan on mixing waffle dough ingredients together. Cut the butter into small cubes or gently mash it into a thin layer to speed the softening process along.
Never melt butter for Liege waffle dough unless a recipe specifically requests this. Melted butter will alter the texture of the dough. For most of our recipes, you’ll find that a softened butter works best.
High-fat butter is your friend. We can’t sing its praises enough in producing a rich-tasting waffle. If you can score organic butter from grass-fed cows, you’ll get double points and even better flavor. Butter with a soft yellow color is a tell-tale sign that you’re on your way to delicious Liege waffles.
Uncultured vs. Cultured
Butter is usually offered in two forms—cultured and uncultured. Either variety works wonderfully in our waffle recipes, but cultured butter will give more depth of flavor to your waffles. This is due to the addition of beneficial bacteria that adds a slightly tangy flavor to the butter.
Did we leave anything out about baking with butter and Liege waffles? Let us know with a comment!