I am busy doing my last-minute preparations for the Nourished Food Blogger Conference and the Gluten & Allergen Free Expo later this week, but I wanted to post this easy basic how-to on making butter. Now, I realize that I’m not reinventing the wheel here, but my How-To Basic posts seem to consistently be some of the most popular posts.
*NOTE* You can use however much cream that you like. I used about 2 cups of cream, which produced 1 cup butter and 1 cup buttermilk. Also, use cold cream.
Heavy whipping cream, cold
Pinch or two of sea salt to taste, finely ground
Pour the cream into your stand mixer, and blend on setting 2 (low, above stir) using a flat beater (I used my flex-edge flat beater). Continue stirring for pretty much forever until you are basically ready to give up.
It will finally begin to thicken and resemble sour cream, and then in one magic moment it separates into butter and buttermilk – which prompts you into doing a celebratory dance and then calling every member of your family into the kitchen to view this marvelous thing that you just did.
It takes about thirty minutes of constant stirring to separate and make butter.
Pour the buttermilk into a container with a lid and reserve for another use (I make GF buttermilk pancakes the next morning). Scoop the soft butter into a small dish, and cover.