Making homemade butter used to be a necessary and lengthy process. Today we have the luxury of picking up our butter at the supermarket, but every once in awhile I decide to whip up a fresh batch at home. It literally takes less than 10 minutes to make when you use a stand mixer and the taste is more than worth the small effort.
Wow your family by serving them up some homemade butter alongside your next batch of homemade bread!
The process begins very much like making homemade whipped cream — only instead of adding sugar, you’ll add a touch of salt. Fit your stand mixer with the whisk attachment and start whipping on high.
The cream will whip up and then deflate. At this point, you may want to wrap a towel around the top of your mixer to avoid having buttermilk flung all over your kitchen.
Depending on your mixer, in about five minutes or so you’ll end up with a whisk full of butter! At this point you can drain off the buttermilk, and then you’ll need to wash the butter. Mix and knead your homemade butter in a clean bowl under cold water until the water runs clear to remove any excess buttermilk. Removing all of the buttermilk is essential to keeping your butter fresh longer.
You can use the butter immediately or chill in the refrigerator for up to two weeks. But I have serious doubts that it will last that long…Print
- 1 cup heavy cream
- 1/4 teaspoon salt
- Add heavy cream and salt to your mixing bowl.
- Fit your stand mixer with the whisk attachment and whip on high for approximately 5 minutes. The cream will separate into butter and buttermilk.
- Pour off the buttermilk and rinse and knead the butter in a clean bowl under cold water until the water runs clear.
- Keeps for up to 2 weeks when refrigerated.