To make flavored whipped butter, add all the ingredients calledįor to your mixing bowl and beat on high with the whisk attachment for two to Keep that stand mixer handy, though, because we’re going to make some delicious whipped butter using our freshly made butter. That’s it you made butter! Try not to eat it all at once Wrap your butter in wax paper to keep it fresh. Pat dry any residual moisture from the butter and wrap it in I’ll do this once or twice until the salt is mixed in well. I like to wrap the butter in the cloth and give it a splash with the ice water then squeeze it out once again. It’s a bit like modeling clay that you can eat.Īt this point, the warmth from my hands usually makes the butter a little melty on the outside. When all of the buttermilk has been removed, unwrap theĬloth from the butter and sprinkle the salt over the outside of it. Keep rinsingĪnd squeezing the butter like this until nothing more comes out. Squeeze the butter again, to remove any excess buttermilk. Grab your ice water and pour it over the cheesecloth wrappedīutter.
Your colander on top of the mixer bowl and put your delicious buttermilk in theįridge. This recipe yields right around two cups of buttermilk. Continue squeezing to get as much of the buttermilk out of Wrap the cloth around the mound of butter forming a ballĪnd squeeze tightly. Pour the butter and buttermilk mixture into Lay your clean cheesecloth or muslin in the colander and set Hey look, there’s buttermilk in there! And butter too! Now we have to separate the butter from the buttermilk. Continue beating until you have solid globules of butter. You’llīe able to hear when it’s getting close, as the buttermilk will make a sloshy Keep beating the cream for about another five minutes. Don’t forget to keepĮverything covered with the dishtowel, or you’ll be cleaning buttermilk Peaks, kick the speed up onto the highest setting. When the cream starts to set up, and you get your soft Soft peaks will begin to form after about 10 minutes.Ĭheck on the cream occasionally and use a spatula to pushĪny from the sides back down into the bowl. Beat the cream for around 10 minutes, or until it begins to form soft peaks. Gently drape the kitchen towel over the stand Pour the cream into the bowl and begin beating the heavyĬream on a medium-high setting. Definitely do this extra step if the weather is warmer or your kitchen is hot. I like to put the whisk and the mixer bowl in the fridge for about ten minutes before I start.ĭoing this ensures that everything stays good and cold. You’ll be using the whisk attachment for your stand mixer. There are a number of brands of stand mixer, but the most popular is the KitchenAid.Īlong with your stand mixer, you will need the following items to make butter: Tools You Need:Īlright, let’s get this show on the road. You’ll need a stand mixer for this recipe. You can see and taste the superior quality of grass-fed dairy. If you have access to a local dairy with grass-fed cows, I highly recommend picking up some of their milk and cream. The absolute best cream to use comes from grass-fed cows. Use the best quality cream you can get your hands on, as this directly affects the taste of your finished product. Let’s jump right in.īutter requires only two ingredients – heavy cream and salt.
Then I’ll share three recipes for whipped butter and a bonus recipe using I’m going to walk you through the process from start toįinish. You’ll also get a delicious byproduct, which you can use in your baking and cooking – buttermilk. And most of that is hands-free while your stand mixer does the work for you. It takes about twenty minutes total from start to finish. Believe it or not, if you own a stand mixer, it’s ridiculously easy to make butter. Nothing beats the creamy, slightly salty taste of fresh, homemade butter on hot toast or steamed veggies. If you’ve ever tasted homemade butter, then you know it’s far superior to anything you can get in the store. Homemade butter tastes far better than anything that comes from the store.
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