Today’s post is probably one of my easier recipes I’ve shared. It’s literally only one ingredient and one you probably already have in your fridge – heavy whipping cream. With the rise in prices of almost everything at the grocery store, I’ve been trying to make more of my own food/cooking related necessities, like butter, rather than have to up my weekly grocery bill. It’s just not worth it in my opinion! I had some leftover heavy whipping on hand, and figured I needed to use it up somehow before it went bad and didn’t even realize I could turn it into butter easily!

Here’s how to make butter at home:

Ingredients:

• 1 quart of heavy whipping cream
• 2-6 cups of cold water (for rinsing)
• 1/2 tsp of salt (optional for salted butter)

Directions:

1. Shake your heavy whipping up good and let it sit out on the counter til it gets to room temp (this makes a big difference to don’t skip this).
2. Once it reaches room temp, add it to a stand mixing bowl. Using a wire whisk attachment, start on the lowest setting and work your way to the highest. This usually takes me about 25-30 minutes with me adjusting my speeds up and down (also cover your mixer with a towel to help prevent the butter from flying everywhere.
3. You want to keep mixing until the cream starts to solidify and separate from the liquid.
4. Once it’s separated, pour over a mesh strainer and put your hardened cream back into the mixing bow. Do not discard your liquid! You now have buttermilk to store in an air tight container in the fridge, I use mine for making chicken or ranch).
5. Add 2 cups of cold water into your mixing bowl and run your mixer on the stir setting for a minute or 2. Then drain and repeat this process until the water comes out clean.
6. Once clean, remove butter and pat dry any excess water.
7. If adding salt, sprinkle over your butter and knead it like dough with your hands to incorporate.
8. In a container of your choice, place parchment paper down (I use this unbleached one off amazon), and flatten your butter into the container.
9. Let harden in the fridge for 10-15 minutes, uncovered
10. Remove, slice into your desired shape, and store covered in your fridge!

As long as all the excess moisture is out, this butter usually keeps up to 2 months in the fridge. We go through way too much butter, so ours never makes it that long. 🤣

As always, thanks for reading!

I hope you enjoyed todays post, and if you try your hand at this, let me know what you think in the comments!

xo Dariane