I will walk you through the steps of making butter in a stand mixer with one ingredient. It’s easy and fun, and you will love the fresh taste of homemade butter!
- 32 ounces pasteurized, grade A heavy whipping cream
- Pour heavy cream into the bowl of a stand mixer.
- Turn the mixer on to medium speed and beat the cream until it thickens and forms peaks.
- Continue mixing on high speed until the mixture turns from whipped cream to butter.
- Butter will form clumps and start to separate from the buttermilk.
- Strain the buttermilk from the butter, and put the buttermilk into an airtight container – it will stay good for about a week.
- Rinse the butter in ice-cold water until it runs clear. Then strain your butter through a cheesecloth, or a sturdy paper towel to be sure you’ve gotten rid of all of the moisture (additional moisture can cause mold).
- At this point, you can add salt or other flavors to taste.
- Butter can be stored in the refrigerator for up to one month in an airtight container.
- It’s wise to have a towel around for this step of the process to cover your mixer. Once the fat starts to separate, things get a little messy.
- Prep Time: 0 minutes
- Cook Time: 15 minutes
- Category: Condiments and Sauces
- Method: Mixing
- Cuisine: American
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0.9g
- Sodium: 8mg
- Fat: 10.8g
- Saturated Fat: 6.9g
- Carbohydrates: 0.8g
- Cholesterol: 33.7mg
Keywords: Butter, how to make butter, fresh homemade butter, butter at home