Homemade Butter
The only way you'll be able to have butter from now on!
Homemade butter is a culinary wonder that you can whip up in your own kitchen. It's rich, velvety, and satisfying and is shockingly easy to make at home. Making you own butter allows you to have full control over the ingredients and flavors, not to mention your homemade butter will have no added preservatives. Whether you prefer a classic salted butter or want to get creative with herbs and spices, homemade butter allows you to tailor it to your taste buds. This spread can be used on warm bread or to take your recipes to the next level!
This easy recipe only requires a handheld or stand electric mixer and some heavy cream!
Step by Step Process
All you really need for this recipe is heavy cream. Make sure you use a heavy-duty bowl that can handle an electric beater.
Pour the cream into the bowl. If possible, let it sit out for an hour, as you don't want it to be too cold. Don't let it sit out too long though either, as if the cream is too warm, it won't form butter.
Put your electric mixer on high. Make sure to use the whisk attachment if you have a stand mixer. It can be helpful to move a hand mixer in a circular motion while is beats to speed up the process a bit.
The first stage you'll reach is this foamy stage. You'll need to mix it for quite a while after this point!
At this point, the cream is the consistency of whipped cream. It is still uniform throughout at this stage, so you will need to keep going until it breaks up to form butter. It will start to look more curdled and clumpy as you continue to mix.
This stage will see stiff peaks. If you look closely, you can see that the cream is not fully smooth any longer. This textural difference between the butter and buttermilk will become more noticeable as you mix further.
Butter Recipe
Total time: 20 mins
Servings: About 4 tablespoons
Ingredients
- 1 cup heavy whipping cream
- 1/4 teaspoons salt (optional)
Instructions
- Pour the heavy cream into a heavy duty bowl.
- Whip on high-speed until it has surpassed the whip cream stage to separate out into solid bits and liquid. When your butter is mixed fully, it should look curdled. This should take about 12-15 minutes or so.
- Put the butter onto the center of a cheesecloth, old dish towel, or piece of cloth without gaps or holes. Twist the cloth until it's tight around the butter and squeeze the cloth firmly over a bowl. Squeeze until no more liquid leaves the butter.
- Remove as much of the solid butter out of the cloth as possible and transfer to a bowl. Add salt and any other desired seasonings. Store in an airtight container or piece of plastic wrap in the fridge for up to 2-3 weeks. Enjoy!