Ingredients45 m servings 103 cals
- Whip 1 pint heavy cream with a stand mixer fitted with whisk attachment. Be sure to cover mixer and bowl with a clean kitchen towel, or risk a splattering mess. The cream will go through several stages -- foamy, then frothy, then soft peaks, stiff peaks, and, eventually, butter. It will take anywhere from 6 to 15 minutes until the butter separates from the buttermilk and starts to spatter.
- Pour buttermilk into an airtight container and refrigerate; it will keep for 3 days.
- Form butter into a ball. Working over a colander in the sink, rinse butter under cold running water to remove any remaining buttermilk. If butter is too soft, float it in a bowl of ice water for 20 minutes, then continue. When water runs clear from butter in your hands, knead butter firmly to remove all moisture.
- Butter will stay fresh longer if it's salted, so work 1/4 teaspoon kosher or sea salt into butter. Wrap in wax or cheese paper, or pack into ramekins.
Per Serving: 103 calories; 11 g fat; 0.8 g carbohydrates; 0.6 g protein; 41 mg cholesterol; 41 mg sodium. Full nutrition
ReviewsRead all reviews 4
This recipe is easy. Stupid easy. I mean, "For Dummies" easy...and it tastes so good. There is nothing like this fresh taste on your pancakes on a Saturday morning. Using a Kitchen Aid (Classic)...
Who knew making homemade butter is so easy! I made this and homemade bread with my 5 year old granddaughter and it was a fun, delicious and interesting learning experience. She learned how cow...
Making butter is easy and fun. This version is very good. Be sure to squeeze out all the liquid as if left in it will turn the butter rancid. Run under cold water and squeeze hard. The liquid ...