HOMEMADE BUTTER RECIPE
What if I were to tell you that you can make your own butter at home with simply heavy whipping cream? It really is that simple. If you were imagining yourself churning butter on your kitchen floor, you would be wrong. Here’s how to quickly whip up homemade butter with equipment that you may already have in your kitchen.
HOW TO MAKE HOMEMADE BUTTER
Butter is simply heavy whipping cream that has been agitated enough where the fat is separated from the liquid. You can use a variety of ways to accomplish this. Once you have your fat (butter) separated, squeeze out any excess buttermilk under cold running water.
It’s important to squeeze out as much as possible to extend the life of the butter. The more buttermilk you squeeze out, the longer it will stay fresh. Save the buttermilk to make pancakes.
There are several mechanisms you can use to separate the fat from the liquid. The below methods are ranked from easiest to most difficult.
Stand Mixer
By far the easiest method is to use your mixer. Add heavy whipping cream to the bowl of your mixer. Use your whisk attachment for this. Take plastic wrap and wrap it around the bowl to the head of the mixer, covering the entire opening to not allow liquid to splash. Turn your mixer on high.
The cream will go through several phases, first whipping cream, then the fat will start to slowly separate from the liquid, looking like cottage cheese. Lastly, the fat (butter) will fully separate from the liquid, leaving you with butter.
The entire process should take about 10 minutes. Most of the butter will be stuck to the whisk. Carefully remove the butter. Save the buttermilk to make pancakes.
Blender
Making butter using a blender is similar to a stand mixer. Pour your whipping cream into the blender and turn on high speed until the fat separates from the liquid. Depending on your blender, this may take anywhere between 2-10 minutes. The cream may splash to the sides of the blender. Stop the blender and scrape down the sides to make sure you’re getting all the cream into the butter.
Food Processor
This method is again, like the others. Pour cream into the food processor with your blade attachment attached. Process until the butter is separated. The cream may splash on the sides, so stop and scrape down. This process should take between 4-5 minutes.
Handheld Mixer
This is by far the messiest method. Use the beater attachment (not the whisk) to your handheld mixer. Pour whipping cream into your bowl. Beat at medium-high speed until your cream turns into whipped cream. As it starts to separate, place a large dish towel over the bowl to protect it from splashing. This process will take between 6-12 minutes depending on your mixer.
Mason Jars
If you have kids, this may be a fun activity for them. Pour cream into the mason jar, or any tight lid jar, and fill halfway. Tightly close the lid and shake the jar vigorously. Continue to shake until it separates. This process will take the longest, about 20 minutes.
TIPS
- use any cream with at least 35% fat. The more fat, the higher the fat content and the more butter will be produced
- room temperature whipping cream will churn more quickly, so set your cream out for about 30 minutes
- wash your butter under cold water; try to get as much buttermilk out as possible to keep the butter fresher longer
- use good flaky salt. I don’t suggest table salt or kosher salt
THE RECIPE
WHAT YOU WILL NEED:
- 2 cups heavy whipping cream
- flaky sea salt, measured with your heart
Step 1:
Attach your whisk attachment to your stand mixer.
Step 2:
Pour your heavy whipping cream into your stand mixer. Using plastic wrap, tightly wrap the entire opening of the mixer from the head of the mixer to the bowl. Turn your mixer on high and mix until the fat (butter) separates from the liquid (buttermilk).
Step 3:
After about 5 minutes, turn off your mixer and carefully remove plastic wrap. Remove the butter from the whisk attachment and place in a strainer.
Step 4:
Under cold running water, thoroughly wash and squeeze any buttermilk from your butter. Try to get out as much as possible.
Step 5:
Place your butter on parchment paper and add your flaky salt. Start off with a few small pinches. If you want more, add small pinches until desired taste. Use immediately or place in refrigerator to firm up.
Homemade Butter
[stars_rating_avg]Ingredients
2 cups heavy whipping cream
flaky sea salt, measured with your heart
Instructions
Attach your whisk attachment to your stand mixer.
Pour your heavy whipping cream into your stand mixer. Using plastic wrap, tightly wrap the entire opening of the mixer from the head of the mixer to the bowl.
Turn your mixer on high and mix until the fat (butter) separates from the liquid (buttermilk).
After about 5 minutes, turn off your mixer and carefully remove plastic wrap. Remove the butter from the whisk attachment and place in a strainer.
Under cold running water, thoroughly wash and squeeze any buttermilk from your butter. Try to get out as much as possible.
Place your butter on parchment paper and add your flaky salt. Start off with a few small pinches. If you want more, add small pinches until desired taste. Use immediately or place in refrigerator to firm up.
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Nutrition Facts
Calories
101.15
Fat
10.74 g
Sat. Fat
6.84 g
Carbs
0.84 g
Fiber
0 g
Net carbs
0.84 g
Sugar
0.87 g
Protein
0.84 g
Sodium
1082.6 mg
Cholesterol
33.62 mg
