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This is an incredibly simple and fast recipe to make your own delicious, creamy butter at home. Using just one ingredient, you can whip up fresh butter in about 3 minutes, with the added bonus of getting fresh buttermilk as a byproduct.
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Whisk 600ml of high-fat cream in a mixer on high speed. → Continue whisking past the whipped cream stage until it separates into solid butter and liquid buttermilk. → Drain the buttermilk. → Squeeze the excess liquid from the butter solids by hand. → Shape the butter in a mold and refrigerate.
Whisk 600ml of high-fat cream in a mixer on high speed. → Continue whisking past the whipped cream stage until it separates into solid butter and liquid buttermilk. → Drain the buttermilk. → Squeeze the excess liquid from the butter solids by hand. → Shape the butter in a mold and refrigerate.
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The fat content of the cream is very important. Use a cream with around 40% fat for the best results.
The leftover liquid is buttermilk, which is great for baking things like pancakes or scones.
For longer shelf life, ensure you squeeze out as much buttermilk as possible.
You can add salt to the butter after squeezing out the buttermilk if you prefer salted butter.
Store the butter in a covered container in the fridge to keep it fresh.
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