Kerrygold is as delicious for cooking with as it is for spreading lavishly on crumpets. With help from the families of our very own Buttermen and some Kerrygold lovers like you, we've curated these fantastic recipes for you to try. Happy cooking!
Other recipes we’ve collected over the years to share with our community:
Red Velvet Cake
- 1 pack bright red gel food colour
- 250ml (8floz) buttermilk
- 150g (6oz) Kerrygold spreadable butter
- 250g (10oz) caster sugar
- 3 eggs
- 1tsp vanilla extract
- 225g (9oz) plain flour
- 2tbsp cornflour
- 2tbsp cocoa powder
- 1tsp white wine vinegar
- 1tsp bicarbonate of soda
- 75g (3oz) Kerrygold butter
- 500g (1lb 4oz) icing sugar
- few drops vanilla extract
- 250g (10oz) full-fat Philadelphia cream cheese
- Heat the pan to 180C, gas mark 4. Fully line and grease 2x20cm spring-clip cake tins. Mix the food colouring into the buttermilk.
- Beat the butter and sugar until light & fluffy. Slowly add the eggs and vanilla then fold in the flour, cornflour and cocoa followed by the buttermilk.
- Combine the white wine vinegar and bicarbonate of soda in a small bowl and allow to fizz, then fold into the cake mixture immediately before baking. Divide the mixture evenly between 2 cake tins.
- Bake in the centre of the oven (ideally the same shelf) for 35-40 mins. Leave to cool in the tins for 5 mins then turn out onto a wire rack to cool completely.
- To make the frosting, beat together the butter, half the icing sugar (don’t add it all at once or your mixture may go runny) and vanilla, then mix in the remaining icing sugar and cream cheese. Layer up the cake on a cake stand with some of the cream cheese frosting in between, then completely cover the outside of the cake.