Homemade Butter
Making homemade butter has never been easier!
Ingredients
- 2 cups heavy whipping cream
- ¼ teaspoon salt
Instructions
- In the mixing bowl of a stand mixer, beat the whipping cream on medium-high speed until the butter separated from the buttermilk.
- Scoop the butter out of the bowl and into a medium bowl. Refrigerate the buttermilk to use if desired, or discard.
- Use a spoon or spatula to work the butter in the bowl to release more buttermilk from the butter. Pour off any excess buttermilk.
- Add the salt and stir the butter well.
- Shape the butter into a ball or other shape of your choice and serve immediately or chill in the refrigerator until use.
Notes
•This recipe should make about 1 cup of butter and 1 cup of buttermilk, but the exact amount varies depending on the fat content of the cream.
•It’s best to shake the container of whipping cream before measuring it out for this recipe to be sure the fat is evenly distributed in the cream.
•The butter will keep in the refrigerator for up to three months if wrapped well. It can also be stored in the freezer for up to a year.
•It’s best to shake the container of whipping cream before measuring it out for this recipe to be sure the fat is evenly distributed in the cream.
•The butter will keep in the refrigerator for up to three months if wrapped well. It can also be stored in the freezer for up to a year.