Homemade Butter
Serves 610 mins prep0 mins cook
Homemade butter is richer, creamier, and miles better than store-bought. It’s nostalgic, rewarding, and yes—you’ll get bonus buttermilk for pancakes 🥞. Make it once and you’ll never go back.
0 servings
What you need
Instructions
0 Set up your stand mixer with the whisk attachment. Prepare a large bowl of ice water. 1 Add the cream to the bowl of the stand mixer and turn on the mixer, starting on a low speed and gradually working up to a high speed, as the cream begins to thicken and splash less. 2 Whisk until the cream forms a solid mass of butter and clings to the whisk. Some liquid will separate from the cream; this is the buttermilk. Reserve the buttermilk for baking, cooking, or enjoying as a refreshing drink. 5 Note: if the cream starts to splatter, you can use a splatter guard or wrap around it with saran wrap . 3 Transfer the butter from the whisk to the bowl of ice water. Next, knead the butter—just like bread dough—with your hands and the butter submerged in ice water. This is called "washing" the butter. If the water gets cloudy, refresh the bowl with fresh cold water and ice. Repeat the washing process until the water is no longer cloudy. 4 Remove the butter from the ice water, add salt, if desired, and shape into a log or whatever shape you like. Store tightly wrapped in parchment paper or in an airtight container in the refrigerator.View original recipe