Directions
- 1Place heavy whipping cream into a stand mixer for about 10 to 20 minutes on medium-high speed.
- 2Watch the cream turn thicker, separate into chunks, and then completely separate itself onto the whisk.
- 3Gather the butter and squeeze out all the excess liquid/buttermilk very well.
- 4Place the butter into an ice bath for about 10-15 minutes.
- 5Shape the butter as desired or place it into a Tupperware and into the refrigerator for plain butter.
- 6For flavored butter, break the butter into four equal parts.
- 7Add desired flavors such as garlic chive, saffron, cinnamon honey, or chili crunch.
- 8Refrigerate for a little bit.
Ingredients
- 1 quart heavy whipping cream
- 2 cups heavy cream
Equipment
stand mixerhand held mixer
Tips
- Gather all of the buttermilk and save it.
- Squeeze out all the excess liquid/buttermilk very well; the more buttermilk you squeeze out, the longer your butter will last in the refrigerator.
- For flavored butter, section off the plain butter as needed.
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