Homemade Butter
Learn how to make this Homemade Butter recipe with the voice-activated cookbook iPhone app, Myka.
Servings
4
Cook Time:
None
Prep In:
10 minutes
Method:
Mix
Introduction
Homemade Butter
By: Sous Chef Myka
Slather it, melt it, or whip it: this homemade butter is far superior than its store-bought counterpart, and you’re going to want it on everything. And with just one ingredient and 10 minutes, it’s far simpler than you might think.
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Heavy cream
Memphis Style D Ribs
Hi Chefs, Myka here 👋
Homemade butter is many things: it’s rich, incredibly tasty, versatile, and yes, way too easy to make. With just heavy cream, a stand mixer, and 10 minutes of your time, you can have fresh, homemade butter, that’s ready-to-eat.
Here’s what you’ll do: simply take any quantity of heavy cream, and let it stand at room temperature. Pour it into a stand mixer bowl, and slowly whisk from the lowest to the highest setting. First, you’ll get what looks like whipped cream, but eventually all of the butter will separate and collect in the whisk.
After you’ve collected your butter, fill a bowl with water and ice, and place your butter in the cold water. As you wash the buttermilk off, the water will become cloudy. Continue doing this until the water is clear, then press your butter with paper towels until it’s completely dry.
And don’t forget: you’ll be left with some buttermilk, which you can use for baking, cooking, or even drinking.
Happy cooking!
Step by Step Instructions
Step 1
Remove heavy cream from the refrigerator and let it stand at room temperature for 30 to 60 minutes.
Note: Any quantity of heavy cream will work.
Step 2
Pour the heavy cream into a stand mixer bowl and fit with the whisk attachment. Place the bowl guard on the bowl to prevent splashing.
Note: Additionally, you may want to stretch saran wrap over the bowl with just enough room for the whisk attachment to work to prevent splashing.
Step 3
Turn on the mixer and slowly increase the speed from the lowest to the highest setting. It will begin to look like whipped cream after approximately 1 minute.
Step 4
Continue at full speed until the butter separates and collects inside the whisk. Then turn off the mixer.
Step 5
Collect the butter from the whisk and any remaining in the bowl.
Note: You can save the liquid buttermilk that remains and use it for baking, cooking or you can drink it.
Step 6
Fill a bowl with water and a few ice cubes. Place the butter into the cold water and swirl it around. The water will become cloudy as the buttermilk is washed off of the butter.
Step 7
Change the ice water a few times until it runs clear.
Step 8
Once the water runs clear, press and smush the butter against the side of the bowl to remove any remaining buttermilk.
Step 9
Flatten the butter between several layers of paper towels and squeeze to remove any moisture. Then form butter back into a ball.
Step 10
Continue this process a couple of times with clean paper towels until the paper towel does not pick up any moisture.
Step 11
To store, place the butter in an airtight container in the refrigerator.
Myka, also known as “My Kitchen Assistant,” is a voice-enabled recipe builder which allows you to effortlessly follow and create recipes. You can read more about Myka’s story by clicking here.
