Ingredients:
Heavy whipping cream (at least 36% fat content)
Equipment:
Stand mixer, hand mixer, or mason jar
Bowl
Strainer
Spoon
Running cold water
Instructions:
Chill the cream: Make sure your cream is well chilled, ideally around 40°F (4°C). This will help the butterfat separate more easily. You can chill the cream in the fridge for at least 8 hours, or up to overnight.
Whip the cream: Pour the cold cream into your chosen container (stand mixer bowl, hand mixer bowl, or mason jar). Start whipping on low speed and gradually increase to medium speed. As the cream thickens, it will go through stages of soft peaks, stiff peaks, and eventually, whipped cream.
Continue whipping: Keep whipping past the whipped cream stage. The cream will start to separate into curds (butter solids) and buttermilk (liquid). This can take anywhere from 5 to 10 minutes depending on your method.
Strain the butter: Once the separation is complete, pour the mixture through a strainer over a bowl. The buttermilk will drain through, leaving the butter curds in the strainer.
Wash and knead the butter: Rinse the butter curds under cold running water to remove any remaining buttermilk. This will help prevent the butter from spoiling quickly. Gently knead the butter with a spoon to release any additional buttermilk and form a smooth consistency.
Salt and enjoy! You can add a pinch of salt to the butter for extra flavor, or enjoy it plain. Store your homemade butter in an airtight container in the refrigerator for up to a week.
Here are some additional tips for making homemade butter:
Use high-quality, fresh cream for the best results.
If using a stand mixer or hand mixer, be sure to start on low speed and gradually increase to avoid splattering.
Don't overwhip the cream, as this can turn it into greasy, crumbly butter.
You can use the leftover buttermilk in pancakes, waffles, or baking.