Homemade butter might sound fancy, but it’s one of the easiest recipes you’ll ever make. With just 2 ingredients and 10 minutes, you can turn simple cream into rich, creamy butter that’s better than anything you’ll find in stores.
Ingredients:
- 3 cups (720 ml) heavy cream (high fat content)
- 1 teaspoon salt
- ⅓ cup (75 ml) ice water
Method:
- In the bowl of your food processor pour the cold cream and whip on high speed until it separates. After around 2 ½ minutes you will see it start to over whip and really thicken. Keep going. After around 4 minutes it should be fully separated. You can see yellow buttery solids and cloudy liquid at this point. (You can also do this using a handheld or stand mixer).
- Once it separates, pour in your ice-cold water. This helps the butter fully separate from the liquid (buttermilk) and you will see even more buttermilk appear.
- Place a sieve over a medium bowl and pour in the contents of the bowl. The liquid that remains is buttermilk. Save it in the fridge and use it in your baking or to marinate meat.
- Squeeze the butter solids in your hands to make sure there is NO more buttermilk in there. You want to remove it all otherwise your butter will be wet. Also, you can squeeze it in a clean tea towel or a cheesecloth.
- Stir in the salt or any flavours (if using) to your soft butter.
- Store in an airtight container in the fridge for 6 weeks and use it in your baking, savoury dishes, or even on toast.
Recipe by Gemma’s Bigger Bolder Baking
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