Beautifully golden, and creamy in taste. Follow my guide on how to make homemade butter. It is as easy as it is fun to make! For a full video tutorial, check out my youtube!
Equipment
- Stand mixer or handheld mixer
Ingredients
- 1 Pot Double Cream
- Salt (optional)
Instructions
- In a stand mixer fitted with the whisk attachment or in a large mixing bowl with a whisk, beat the double cream until it passes the light whipped stage. Liquid will begin to form and your butter will stick to your whisk. The timing for this can vary depending on the tool used and the type of cream used, but it may take up to 10 minutes.
- Form your butter in one big ball and place in cold water. Gently knead, forming the butter as you wash away any remaining buttermilk. Drain and repeat washing in cold water until water is clear.
- From your stand mixer bowl, pour the buttermilk in a jar, and store in the fridge.
- Drain butter one final time, then gently knead on a clean work surface to express any remaining water, blotting with clean towels to dry as needed. If seasoning butter with salt, sprinkle salt on top and knead it in until evenly distributed.
- Form butter into an even, compressed shape, such as a block. Wrap in parchment paper and place in the fridge.
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How to make homemade butter! {with video}
Beautifully golden, and creamy in taste. Follow my guide on how to make homemade butter. It is as easy as it is fun to make!
Equipment
- Stand mixer or handheld mixer
Ingredients
- 1 Pot Double Cream
- Salt (optional)
Instructions
- In a stand mixer fitted with the whisk attachment or in a large mixing bowl with a whisk, beat the double cream until it passes the light whipped stage. Liquid will begin to form and your butter will stick to your whisk. The timing for this can vary depending on the tool used and the type of cream used, but it may take up to 10 minutes.
- Form your butter in one big ball and place in cold water. Gently knead, forming the butter as you wash away any remaining buttermilk. Drain and repeat washing in cold water until water is clear.
- From your stand mixer bowl, pour the buttermilk in a jar, and store in the fridge.
- Drain butter one final time, then gently knead on a clean work surface to express any remaining water, blotting with clean towels to dry as needed. If seasoning butter with salt, sprinkle salt on top and knead it in until evenly distributed.
- Form butter into an even, compressed shape, such as a block. Wrap in parchment paper and place in the fridge.