I was raised in a very pro-butter household. My mom could probably rival Paula Deen’s penchant for butter, and we never had a shortage of it growing up. The other day, I picked up some cream for a dessert that I ended up not making, so it’s been hanging out in the fridge. I decided to try turning it into butter, and what do you know? It worked like a charm. Give cream a whirl for your own homemade buttery goodness.
Prep Time 20 M
Cook Time 0 M
Recipe Yield 1 Pint of Fresh Butter
- Beat the cream in a stand mixer for about 10 minutes. It will first turn into whipped cream, then will start to break down. (You might want to cover the bowl of the mixer with a towel, because it will splatter quite a bit.) When yellow butter solids and a creamy liquid appear, stop beating.
- Place a strainer over a deep bowl, and pour the butter solids and liquid into the strainer. With clean hands, squeeze the butter solids to remove as much of the liquid as possible. If you are using salt, knead it in at this stage. Pack the butter firmly into a clean container. (The liquid can be used for baking, so don’t throw it out!)