Description
Learn how to make fresh homemade butter from heavy cream with this simple stand mixer method. This recipe guides you through whipping cream until it separates into butter and buttermilk, washing the butter to remove excess liquid, and shaping it for storing. Perfect for enjoying natural, preservative-free butter that can be customized with salt or herbs.
Ingredients
Butter Ingredients
- 1 quart heavy cream (fresh dairy cream preferred, or heavy whipping cream)
Instructions
- Bring Cream to Room Temperature: Let the cream sit out until it reaches room temperature, as cold cream will take longer for the fat to separate.
- Start Mixing Cream: Pour the cream into the bowl of a stand mixer fitted with the whisk attachment. Turn the mixer to medium speed (around level 4 or 5). Cover with a dish towel to prevent splattering.
- Whip Cream to Butter: Continue mixing for several minutes. The cream will first turn into whipped cream, then it will begin separating into butter and buttermilk. Listen for a sloshing sound that signals the fat has separated and butter is forming.
- Separate Butter from Buttermilk: Once butter has formed and is distinct from the liquid buttermilk, turn off the mixer. Use your hands to pick up the solid butter.
- Wash the Butter: Rinse the butter under cold water while gently squeezing it to remove remaining buttermilk. Continue until the liquid runs clear rather than cloudy. This step helps preserve the butter longer.
- Shape and Store Butter: Shape the butter into your desired form. Optionally, add salt or herbs for flavor. Store in a glass bowl covered with plastic wrap, or in a wide-mouth jar in the refrigerator. Use within a few days for the best flavor.
Notes
- Butter can be kept at room temperature for a few days or refrigerated for up to a month.
- Storage life depends on cream quality and room temperature, so always check for spoilage or mold.
- Save the buttermilk for recipes such as pancakes to avoid waste.
- Adding salt or herbs during shaping can create flavored variations of the butter.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Dairy
- Method: Blending
- Cuisine: American
