★Ingredients
- 1/4 teaspoon salt (optional)
- 2 cups heavy cream
Equipment*
- Stand mixer or hand mixer
- Fine mesh strainer or cheesecloth
- Bowl
Cheese cake with crunchy strawberries
★Instructions
Chill the Cream* Make sure your heavy cream is cold before you start. This helps it whip more efficiently.
Whip the Cream* Pour the heavy cream into the bowl of a stand mixer or a large mixing bowl if using a hand mixer. Start beating on medium speed. After a few minutes, the cream will turn into whipped cream.
Continue Beating* Keep beating the cream past the whipped cream stage. The cream will start to clump, and you’ll notice the liquid separating from the butter solids. This liquid is buttermilk.
Drain the Buttermilk* Once the butter forms, turn off the mixer. Place a fine mesh strainer or cheesecloth over a bowl and pour the mixture through it to separate the butter from the buttermilk. Save the buttermilk for another use (like baking or pancakes).
Wash the Butter* To remove any remaining buttermilk, rinse the butter under cold water, pressing it with a spatula or your hands to squeeze out any liquid. This step is crucial for extending the butter’s shelf life.
Season (Optional)* If you’d like salted butter, sprinkle in the salt and mix it in thoroughly.
Shape and Store* Shape the butter into a ball or log. Wrap it in parchment paper or store it in an airtight container. Refrigerate and use within 1-2 weeks.
Enjoy!