★Ingredients
1 cup heavy cream (preferably at least 35% fat)
★Instructions
- Start with cold cream: Pour the heavy cream into a large mixing bowl or food processor. Cold cream will whip faster.
- Whip the cream: Using a hand mixer, stand mixer, or food processor, start whipping the cream on medium-high speed. First, it will turn into whipped cream, then it will start to look curdled. Keep whipping until the cream separates into butter and buttermilk. This can take about 10 minutes.
- Drain the buttermilk: Once the butter solids separate from the liquid, pour off the buttermilk (you can save this for baking or other recipes).
- Knead the butter: Using a spatula or your hands, press the butter in a bowl or strainer to remove any remaining buttermilk. Rinse it with cold water as you knead to help firm it up.
- Store: Shape the butter into a ball or press it into a dish. It’s now ready to use! You can refrigerate it for up to 1 week.
Enjoy your fresh, homemade butter