Homemade Butter Ii
Master the art of classic butter-making with "Homemade Butter II," a simple yet rewarding recipe that transforms just two basic ingredients—heavy cream and cold water—into rich, creamy, homemade butter in under 15 minutes. Using a stand mixer, hand mixer, or blender, you’ll whisk the cream through its magical stages, from whipped cream to golden butter, unlocking its full potential. The process even yields fresh buttermilk, perfect for baking or cooking. With an optional touch of salt for flavor, this customizable recipe is a must-try for anyone seeking fresh, preservative-free butter that’s as delicious as it is versatile. Perfect for spreading, baking, or cooking, this homemade butter guarantees unmatched freshness and flavor straight from your kitchen.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 2 cups heavy cream
- 2 cups cold water
- 0.25 teaspoons salt (optional)
Directions
Step 1
Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Alternatively, you can use a hand mixer or a blender.
Step 2
Start whisking the cream on low speed, gradually increasing to medium-high. Continue whisking for about 8-10 minutes. First, the cream will turn into whipped cream, and then the fat will separate from the liquid, forming clumps. This is the butter stage.
Step 3
Once the butter separates from the liquid (buttermilk), stop the mixer or blender. Pour off the buttermilk into a separate container (you can save this for other recipes or discard it).
Step 4
Transfer the butter clumps to a fine mesh strainer and press gently with a spatula to remove excess buttermilk.
Step 5
Rinse the butter under cold water until the water runs clear, kneading it slightly to help remove more buttermilk. This step helps extend the shelf life of your butter.
Step 6
If desired, add salt to the butter and mix until well combined. You can adjust the amount of salt to your taste.
Step 7
Shape the butter into a block, roll, or transfer it into a container for storage. Refrigerate the butter for up to 1 week or freeze for longer storage.
Nutrition Facts
| Serving size | 955.4 grams (955.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1600 |
| Total Fat 160.00g | 205% |
| Saturated Fat 96.00g | 480% |
| Cholesterol 480mg | 160% |
| Sodium 727mg | 32% |
| Total Carbohydrate 0.00g | 0% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 0.00g | |
| Protein 0.00g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 20mg | 2% |
| Iron 0mg | 0% |
| Potassium 0mg | 0% |
Source of Calories