Sort ingredients
toddlindquist
QR Code
Listen
Pdf
Pour about 2-4 cups of heavy cream into a stand mixer bowl. You can use a hand mixer or whisk by hand, but it will take much longer to reach the right consistency.
Turn the stand mixer on high speed. Be sure to cover the mixer with a towel at first, as it will splatter. The cream will first turn into whipped cream and then start to separate into butter and buttermilk. This process will take about 10 minutes.
Keep mixing until the butter solidifies and separates from the buttermilk. The buttermilk will be the liquid left behind — save it for other recipes like buttermilk pancakes or buttermilk ranch.
Once the butter has separated, remove it from the mixer and place it in a bowl. Rinse the butter under cold water, squeezing it to remove any remaining buttermilk. The more you squeeze, the longer your butter will last.
If you like salted butter, now is the time to add a pinch of good-quality sea salt. Stir it in thoroughly.
To store, fold the butter into parchment paper, shaping it into a log. You can store it in the fridge as a log or place it in a butter dish.