Ingredients:
- 1 cup heavy cream (chilled)
Instructions:
- Chill: Ensure the heavy cream is well-chilled. Cold cream whips more effectively into butter.
- Whip: Place the chilled heavy cream in a stand mixer fitted with the whisk attachment. Begin whipping on medium speed.
- Patience: Continue whipping for about 10-15 minutes, or until the cream starts to thicken and separate into small clumps.
- Separation: As you continue whipping, the mixture will separate into solid butter curds and liquid buttermilk.
- Drain: Strain the butter curds from the buttermilk using a fine-mesh sieve.
- Rinse: Rinse the butter curds under cold water to remove any excess buttermilk.
- Shape: Knead the butter to remove any remaining liquid and shape it into a desired form.
- Season: Add salt to taste and knead it into the butter.
- Store: Wrap the butter in parchment paper or plastic wrap and store it in the refrigerator.
Enjoy your homemade butter on toast, pastries, or use it for cooking and baking! Sources and related content