Description
A rich, creamy, and incredibly fresh butter made from scratch with just heavy cream and a pinch of salt.
Ingredients
4 cups heavy whipping cream
2 tsp sea salt (optional)
1 cup ice water (for washing)
Instructions
Step 1: Pour the 4 cups of heavy whipping cream into a stand mixer equipped with a whisk attachment.
Step 2: Mix on medium-high speed. The cream will go from liquid to whipped cream, then eventually separate into solid butter and liquid buttermilk.
Step 3: Drain the buttermilk into a separate container and set aside for baking.
Step 4: Place the solid butter in a bowl of ice water and knead it to remove the remaining buttermilk. Repeat until the water stays clear.
Step 5: Stir in the salt if desired, shape the butter, and store in the refrigerator.
Notes
Ensure your cream is not ultra-pasteurized for the best clumping results. Save the buttermilk for pancakes!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 102 kcal
- Sugar: 0.1g
- Sodium: 90mg
- Fat: 11.5g
- Saturated Fat: 7.3g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 0.1g
- Fiber: 0g
- Protein: 0.1g
- Cholesterol: 31mg
