Description
Learn how to make fresh, creamy homemade butter using cold heavy cream with a simple whipping method. This easy recipe produces delicious butter and traditional buttermilk with no special equipment needed.
Ingredients
Ingredients
- 2 cups cold heavy cream
- ¼ teaspoon salt (optional, for salted butter)
- Ice water (for rinsing)
Instructions
- Prepare the cream: Pour the cold heavy cream into a stand mixer, food processor, or a large bowl if using a hand mixer.
- Whip the cream: Beat on medium-high speed. The cream will first turn into whipped cream. Continue beating past this stage for about 8–10 minutes until the butterfat separates from the buttermilk, appearing as pale yellow solid and liquid.
- Drain the buttermilk: Stop the mixer and pour off the liquid buttermilk, saving it for baking if desired.
- Rinse the butter: Scoop the butter into a fine mesh strainer or cheesecloth and rinse under cold water. Press and fold the butter with a spatula or spoon to remove excess buttermilk. Continue rinsing until the water runs clear.
- Add salt and knead: Add salt if desired and knead it into the butter thoroughly.
- Store the butter: Place the butter in an airtight container. Refrigerate for up to 1 week or freeze for longer storage.
Notes
- Use pasteurized (not ultra-pasteurized) cream for the best results.
- For flavored butter, add herbs, garlic, or honey after rinsing.
- This is a fun and easy project to do with kids or for special homemade gifts.
