1 cup heavy cream
3 whole ice cubes, cracked
TO MAKE WITH AN ELECTRIC MIXER:
While you may splatter some using this method but it does make the creamiest butter. You
could also use an egg beater or wire whisk, and the Hulk's muscles to do it. You will get the
highest yield for your cup of cream with this method.
Chill your bowls and beaters first to help speed along the process.
In a deep mixing bowl; beat at medium high speed until the cream separates and becomes
crumbly looking. When the buttermilk forms lower the speed of the mixer to avoid splatters.
When the buttermilk forms drain it off and reserve for use in cooking later. Refrigerate the
buttermilk. With this method you should get
about 3/4 cup.
Replace the buttermilk with 1/2 cup ice water.
Mix at a load speed until the liquid is cloudy.
Drain and discard this liquid.
Put the butter in a clean bowl, add the remaining
1/2 c ice water.
Press out the remaining buttermilk by using a
spoon to press the butter against the side of the
bowl. Discard this liquid as well.
Additional pressing to remove air bubbles and
the last possible liquid can be done by putting
the butter in a sieve and quickly uusing the back
of a wooden spoon or a rubber spatula to press
out the air bubbles. If the butter begins to melt
doing this place the the strainer quickly in ice
water to firm back up and then continue.
Advantage to this method is of course that it fast
and no splatters, but you may loose some in
volume. The resulting butter is identical in taste
to the mixer butter, but is closer grained and
whiter in color.
Pour cream into blender container. Blend at
medium -high speed until stiff and whipped, then
continue to do so until the cream becomes
Made from scratch lucious homemade
You will be amazed at the difference
in taste from commercially made
Per Serving (excluding unknown
items): 821 Calories; 88g Fat
(94.5% calories from fat); 5g
Protein; 7g Carbohydrate; 0g
Dietary Fiber; 326mg Cholesterol;
91mg Sodium. Exchanges: 1/2
Non-Fat Milk; 17 1/2 Fat.
greasy and separated.
Turn off blender, add 1/2 c water and 1-3
cracked ice cubes. Blend at high speed for
about 2 minutes or until the crumbly looking
butter separates from the liquid.
Drain the liquid off using a sieve. Discard the
liquid. Rinse out the blender and return the
butter to it.
Add 1 cup of ice water. Blend briefly, drain off
the cloudy liquid. Repeat this step until the
drained water is clear.
Press the butter in the sieve as described above.
FOOD PROCESSOR METHOD:
Because the food processors whirl so fast they
tend to heat up and melt your butter, so work
quickly using a chilled processor basket and
Whirl the cream until the butter forms. Drain the
buttermilk and reserve it for cooking.
Replace the buttermilk with 1 cup of ice water
and 2-3 ice cubes. Then proceed as with the
blender. Discard all buttermilk/water mixture.
IN A MASON JAR:
You use the same steps for this process as
previous described for the electric mixer. Only
you shake the heck out of the jar for a LONG
(arough 20 or so minutes) period of time. .
Which, if you have kids you need entertained,
this can be a great way to do so. Be sure and
start with a sterilized jar with a tight fitting lid.
Then put the kiddos to work, shaking, rolling and
dipping the jar back into a bowl of ice water if the
butter starts to melt with all those hot little hands
Just add salt to taste after you have done the
final pressing of the butter.
Say you have a recipe that calls for unsalted
butter and all you have is salted. You can simply
rinse the salted butter several times and the salt
will come out of it.
MiOLDED OR BUTTER PATS:
After you make your butter and it is slightly soft
you can make butter pats in your favorite shapes
by using candy molds and refrigerating for a