Have you ever tried to make whipped cream and had it break on you? Congratulations! You've made butter!
Just pour cream into your mixing bowl and
begin to whisk using the whisk attachment.
When it breaks, switch to the paddle, and continue until it's completely broken. Drain off the liquid. The solids are butter.
Add herbs, seasonings, honey, etc... to create a compound butter.
Form into a log, wrap in plastic, label, and
refrigerate or freeze until you need it.
Making Butter with Mixer
2 c Heavy Cream
½ t salt
Pull cream from refrigerator approximately 30 minutes before beginning. Cream should be between 61°F and 65°F.
Pour cream into mixer. Use the wire attachment and turn on as high as you can without splattering. Cream will turn into whipped cream, and then it will begin to break. At this point, slow down the speed and let it run another 5-10 seconds.
Switch to the beater blade. Beat on slow speed for approximately 10 more seconds to finish separating.
Use a spatula to squish the butter into a lump. Pour off the buttermilk.
Now we need to wash the butter. Any remaining buttermilk will reduce the shelf life of your butter.
Add ice water to the bowl and beat on low for 10 seconds.
Using your spatula, squish the butter back into a ball and pour off the water.
Repeat until water is clear.
Mix in salt and any additional flavors. Form into log shape on sheet of plastic wrap. Roll and twist ends to seal.
For whipped consistency, you can beat for 1-2 minutes on high.
Want a low tech version perfect for entertaining children?
Fill a clean jelly jar 3/4s of the way with heavy cream. Close the lid tightly and have them shake away. When a solid lump forms, drain away the buttermilk and add a little salt.