Description
Homemade butter is a rich and creamy spread made by whipping heavy cream until the butterfat separates from the buttermilk. It’s quick, simple, and yields both butter and buttermilk for use in various recipes.
Ingredients
- 2 cups heavy cream (preferably not ultra-pasteurized)
- Optional: pinch of salt
Instructions
- Pour the heavy cream into a stand mixer, food processor, or a jar with a tight lid. Whip or shake until it first turns to whipped cream and then separates into butterfat and buttermilk.
- Drain the buttermilk and save it for baking or other uses.
- Rinse the butter under cold water and knead it with a spatula or clean hands to remove remaining buttermilk. Repeat until the rinse water is clear.
- Add a pinch of salt if desired and knead to incorporate.
- Store the butter in an airtight container in the fridge for up to a week.
Notes
- Use fresh, not ultra-pasteurized cream for best flavor and quicker results.
- Customize with herbs, garlic, or honey for flavored butters.
- Let the butter sit at room temperature before use for easier spreading.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 102
- Sugar: 0.1g
- Sodium: 1mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 0.1g
- Fiber: 0g
- Protein: 0.1g
- Cholesterol: 31mg
