Use this one simple ingredient to make Homemade Butter at home. The entire process takes no more than 20 minutes!
Ya'll I never knew it was so easy to make homemade butter until now. Short story...I had leftover heavy cream from making the ganache for the Chocolate Chip Pound Cake recipe. It just so happened that they only had the large container when I went to the store. I've been wanting to try this recipe for so long, and now here we are.
You definitely want to have a stand mixer on hand to make this recipe. It can be done with a hand mixer, but honey you'll probably be tired by the time you're done. Now it only makes sense for Whip it like Butter to have a butter recipe on her site right, lol.
More recipes ---> Marble Bundt Cake, Chocolate Bundt Cake, Strawberry Crunch Pound Cake, Oreo Pound Cake, Pineapple Upside Down Pound Cake
Steps to make the butter:
Place the heavy cream into your stand mixer bowl. Start by mixing at a moderate speed. I started at a four. Mix until the cream separates into butter and buttermilk.
You may need to reduce the speed to a two once the separation starts. This process can take fifteen to twenty minutes.
Remove the butter and form it into a ball. Pour cold water over the butter and squeeze or press the butter to remove any excess buttermilk. Drain any remaining water from the butter.
Transfer the butter to an airtight container and refrigerate until ready to use.
You may also add herbs and/or spices to your butter. Some great additions are honey, cinnamon, garlic, chives, salt..just. to name a few.
Frequently asked questions:
Store the butter in an airtight container in the refrigerator.
Absolutely! Place the butter in plastic wrap and then inside a freezer bag. Freeze for up to six months.
Approximately two weeks in the refrigerator and six months in the freezer.
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Equipment
- Stand Mixer
Ingredients
- 2 c heavy cream
Instructions
- Place the heavy cream into your stand mixer bowl.
- Start by mixing at a moderate speed. (I started at a four.) Mix until the cream separates into butter and buttermilk. (You may need to reduce the speed to a two once the separation starts. This process can take fifteen to twenty minutes.)
- Remove the butter and form it into a ball.
- Pour cold water over the butter and squeeze or press the butter to remove any excess buttermilk.
- Drain any remaining water from the butter.
- Transfer the butter to an airtight container and refrigerate until ready to use.
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