Description
Learn how to make fresh homemade butter using just heavy cream and a pinch of salt. This simple process transforms cold heavy whipping cream into creamy butter, perfect for spreading or cooking, with optional flavors like herbs or honey.
Ingredients
Scale
Ingredients
- 2 cups heavy whipping cream (preferably cold)
- ¼ teaspoon salt (optional, for salted butter)
- Ice water (for rinsing)
Instructions
- Beat the Cream: Pour the cold heavy cream into a stand mixer bowl or a deep mixing bowl if using a hand mixer. Beat on medium-high speed for about 5–10 minutes. The cream will first whip into whipped cream and then continue to thicken until it separates into butter solids and buttermilk.
- Separate Butter and Buttermilk: Once the butter forms clumps and separates from the liquid, stop the mixer. Strain out the buttermilk and save it for baking if desired. Press the butter with a spatula or clean hands to squeeze out as much liquid as possible.
- Rinse the Butter: Rinse the butter under cold water, gently kneading it until the water runs clear. This step removes leftover buttermilk, helping the butter last longer.
- Add Salt and Shape: If using salt, knead it evenly into the butter. Shape the butter into a block or roll, then wrap it tightly. Store in the refrigerator for up to one week or freeze for longer storage.
Notes
- Save the leftover buttermilk for pancakes, biscuits, or other baking recipes.
- For flavored butter, mix in herbs, honey, or other seasonings after rinsing.
- Use cold cream for best results to ensure proper separation.
- Butter will keep up to 1 week refrigerated or can be frozen for extended storage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Mixing
- Cuisine: American
