Aug 20, 2014

The Easy Way to Make Butter

I had leftover cream from making buttercream cake frosting for my daughter's horse party, so this week, I did what I always do when I have extra heavy cream: I made butter.

When you imagine making butter, maybe you envision working hard with a butter churn. Or maybe you think of kids shaking a jar endlessly. Or maybe you picture big, stainless steel machines doing the work in a factory. But there's actually a very easy, quick way to make butter at home. The only "special" equipment you need is a mixer. (UPDATE 8-20-14: Several readers have asked if hand mixers will work for making butter. Yes, they will, though the process will probably take a bit longer. Also, you may use a food processor instead of a mixer.)


The Easy Way to Make Butter at Home:



1. Pour 16 oz.* of chilled heavy cream into the bowl of an electric mixer. Optionally, add ½ teaspoon of salt to help make the butter stay fresh longer. Mix on high. (The higher the mixer setting, the quicker you'll have butter. But setting the mixer too fast will make a mess of your kitchen!)

2. After about 2-5 minutes, depending upon how fast you're mixing, the cream will look thicker - like whipping cream. After another 1-3 minutes, it will look clumpy - kind of like white scrambled eggs; keep mixing, and within a minute or so the water will separate from the fat. This watery stuff is buttermilk.

3. Place a strainer (or a colander lined with cheesecloth of coffee filters) over a small bowl. Pour the contents of the mixer bowl into the strainer. The buttermilk will drain into the bowl below the strainer; use it for baking (or give it to the chickens as a special treat).

4. What's left in the strainer is butter. Place under cold, running water, then squeeze the butter into a ball and massage while continuing to let cold water run over it. When the water coming from below the strainer is clear, the butter is done.


* You can use more or less heavy cream, as you desire. Too much cream, though, will be difficult to mix. And if you use less cream, you'll also want to use less salt.


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