- pint heavy whipping cream
- Large bowl of ice water
- Salt to taste (optional)
- Stand mixer, hand mixer or blender.
- Start by mixing the heavy cream and until it goes stiff, now keep going and mix it until the cream breaks. If you’re using a stand mixer 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.
- Once the butter has solidified, pour off the buttermilk and save it for baking or you can cheekily 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.
Don’t forget you can add all sorts of species and herbs too!
Adding garlic and herb is amazing