Butter
Easy recipe for homemade butter
Equipment
- Stand mixer or hand mixer
- 2 Storage containers
Ingredients
- 2 c Heavy Whipping Cream room temperature
- 1 c Ice water
Instructions
- Pour room temperature heavy whipping cream into your mixing bowl. Turn mixer on medium speed, whip for several minutes. You'll see your cream transition into whipped cream. Continue past this point, and the cream will start to separate. Milk solids (butter) will start to collect in the whisk head of your mixer, buttermilk will remain in the bowl.
- Pour buttermilk into a storage container, and use for pancakes, biscuits, fried chicken batter, etc. It'll stay good in the fridge for a few days.
- Use a rubber spatula to push the butter out of the whisk head, pour ice water over your butter, and mix again. Drain ice water, repeat rinsing process until the water stays clear. This means your butter will stay fresher for longer!
- Press butter so all liquid is removed, mold into a log and wrap into Saran Wrap if you wish to create a stick of butter. You can also pack your butter into an airtight container as shown in my video.
- Store in the fridge, and let soften before use! View notes for additional information on flavor additives
Notes
This recipe is a great base for flavored butter as well! Feel free to add salt (a great rule of thumb is to add 1/4tsp salt for every 1/2 cup of butter yielded), honey, cinnamon, or the seasonings/herbs of your choice. You can play around with quantities to see what tastes the best to you!