Homemade butter

The easiest thing you’ll ever make. Guaranteed. Let’s get into it:

The Butter Recipe:

  • 1 pint heavy whipping cream at room temperature
  • 1 stand mixer (or a hand mixer and a lot of willpower)
  • 1 clean dish towel
  • Paper towels
  • 10-15 minutes

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Place the heavy whipping cream in a stand mixer fitted with the whisk attachment. It’s best at room temperature, but it’ll be fine if it’s cold. It just takes longer.

Cover the mixer and bowl with the kitchen towel and whip that cream. Whip it until it turns into whipped cream. Keep whipping. Eventually it’ll separate and you’ll see butter and buttermilk. Definitely keep that milk, it’s great for pancakes or anything where you’d put regular milk.

Now it’s time to wash the butter. This is a step that is preferred but I don’t find it entirely necessary. Gather up all the butter and put it in a clean bowl. Rinse with cold water a few times and pat dry with paper towels.

If you’re not ready to be done, get a hand mixer and whip it up so it’s nice and soft.

Let’s make this a little more fun, eh?

There are so many things you can add to this butter base. Salt is always an easy option. Here are some less boring options:

  • Add your favorite honey and serve on a BISCUIT. Aww yeah.
  • Add a bunch of fresh cracked pepper and serve on steak or warm noodles.
  • Add white miso paste (2/3 butter 1/3 miso) and serve with fresh radishes or roasted veggies.
  • Add a whole bunch of roasted garlic cloves and serve on anything. Literally anything. Steak, bread, grilled cheese, pasta, vegetables, chicken, it doesn’t matter. Roasted garlic makes everything better.
  • Add a touch of honey, a dash of ginger, a bit of cinnamon, a lot of fresh nutmeg, and serve with any kind of warm bread, muffin, or fruit pie.
  • Add dried Italian herbs and serve on, once again, literally anything. Butter should be everywhere. It’s delicious.

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