Ingredients 1 pint heavy whipping cream Large bowl of ice water Salt to taste (optional) Stand mixer, hand mixer or blender, or a jar with a tight fitting lid... Instructions Pour a pint of heavy cream or whipping cream into your device or into a jar with a tight-fitting lid. If using a machine, turn on low speed, then raise to medium speed. If you're using a jar, start shaking (you'll need some serious elbow grease if doing it by hand). First, the cream will turn into whipped cream with soft, then stiff peaks. Keep going until the cream breaks. If you’re shaking the cream by hand, you’ll hear a sloshing, then you’ll begin to feel something more solid hit the sides of the jar. If you’re using a stand mixer, you’ll see the butter clinging to the beater. This usually takes anywhere from 5 to 10 minutes -- by hand may take longer. In this process, you are separating the butterfat from the liquid. 2 Once the butter has solidified, pour off the buttermilk and save it for baking (or drink it!). Scoop the butter into a bowl. Rinse the butter by pouring ice water over it and pressing the remaining buttermilk out with a small spatula or a spoon. Pour off the water and repeat the process. Keep rinsing and squishing the butter with the ice water until the water runs clear. Then add some salt if you like and work that through the butter. 3 There you have it-- homemade butter, no churn required! Spread on toast, corn on the cob, a baked potato, or whatever you like and enjoy!
@@Burtsdesserts thanks for letting me know I always wanted to make homemade butter I never really knew the ingredients I always thought it was just regular milk whipped up
Ingredients
1 pint heavy whipping cream
Large bowl of ice water
Salt to taste (optional)
Stand mixer, hand mixer or blender, or a jar with a tight fitting lid...
Instructions
Pour a pint of heavy cream or whipping cream into your device or into a jar with a tight-fitting lid. If using a machine, turn on low speed, then raise to medium speed. If you're using a jar, start shaking (you'll need some serious elbow grease if doing it by hand). First, the cream will turn into whipped cream with soft, then stiff peaks. Keep going until the cream breaks. If you’re shaking the cream by hand, you’ll hear a sloshing, then you’ll begin to feel something more solid hit the sides of the jar. If you’re using a stand mixer, you’ll see the butter clinging to the beater. This usually takes anywhere from 5 to 10 minutes -- by hand may take longer. In this process, you are separating the butterfat from the liquid.
2
Once the butter has solidified, pour off the buttermilk and save it for baking (or drink it!). Scoop the butter into a bowl. Rinse the butter by pouring ice water over it and pressing the remaining buttermilk out with a small spatula or a spoon. Pour off the water and repeat the process. Keep rinsing and squishing the butter with the ice water until the water runs clear. Then add some salt if you like and work that through the butter.
3 There you have it-- homemade butter, no churn required! Spread on toast, corn on the cob, a baked potato, or whatever you like and enjoy!
@@Burtsdesserts thanks for letting me know I always wanted to make homemade butter I never really knew the ingredients I always thought it was just regular milk whipped up
@Tony-YoMan No problem my brother enjoy
What ingredients are you whipping up
I just pinned the recipe in comment section. Give it a try and let me know how it turned out.