Homemade Blender Butter

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Recipe by: Summer Greco

"Yummy, healthy homemade butter without all the work! Make sure you do not use ultra-pasteurized heavy cream. Refrigerate for solid butter or keep at room temperature for soft whipped butter."

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15 m servings 164 cals

Original recipe yields 20 servings (10 ounces)

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2 pints heavy whipping cream

salt to taste
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Directions

Prep
15 m
Ready In
15 m

Pour cream into a blender. Cover and blend until cream separates into buttermilk and butter, about 5 minutes. Pour buttermilk into a small bowl, using a spoon to press as much buttermilk out of the butter as possible. Place butter in a large bowl filled with cold water.
Knead butter in the cold water to remove all buttermilk, straining off and replacing the water 7 to 10 times as you work, until it remains clear, about 5 minutes. Pour off the water and knead butter a few more times to squeeze out any remaining water, about 1 minute. Transfer to a plate and knead in salt.