Ingredients
Ingredients
- 2 cups heavy cream
- Salt to taste
Instructions
- Start Whipping: Add the heavy cream to an electric mixer. Begin whipping on low speed until the cream thickens slightly.
- Increase Speed and Whip: Gradually raise the mixer speed to medium-high and continue whipping for 5-7 minutes. Scrape down the sides intermittently. Watch the cream transition from whipped cream to breaking into solid butterfat and liquid buttermilk.
- Extract Butter: Remove the butterfat solids from the mixer bowl, reserving the buttermilk for other uses like baking or cooking.
- Squeeze Excess Moisture: Use your hands to repeatedly squeeze the butter to expel any remaining liquid.
- Rinse and Salt: Rinse the butter quickly under ice-cold water to remove residual buttermilk, then add salt according to your taste preference.
- Store Properly: Place the butter in an airtight container or wrap it tightly with parchment paper. Refrigerate and use within 10 to 14 days for the best freshness.
Notes
- Save the buttermilk for pancakes, biscuits, or drinking.
- Use cold heavy cream for best results.
- You can adjust the salt quantity or skip it for unsalted butter.
- Ensure your mixing bowl and utensils are clean to avoid spoilage.
- Butter can also be flavored by adding herbs or garlic after rinsing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dairy
- Method: Blending
- Cuisine: American
