Once you realize how easy it is to make homemade butter, you'll question buying it from the store ever again. This easy, 3-ingredient butter is quick and simple to whip up plus it's packed with yummy, fresh herby flavor! Slather it on toast, add it to soups, or top your next steak with it for an easy way to bring tons of flavor to your next dish!
Equipment
- Standing Mixer
- Whisk Attachment
- Measuring Cups
- Measuring Spoons
- Spatulas
- Bowl
- Parchment Paper
Ingredients
- 2 cups heavy cream
- 1 tablespoon fresh herbs chopped
- ⅛ tsp salt
Instructions
- Pour your heavy cream into the bowl of a stand mixer fitted with a whisk attachment and mix on medium-high speed. The mixture will first turn to whipped cream before starting to separate. Once it starts to become separated, with more liquid at the bottom, place a towel over your mixture (or risk the liquid spraying everywhere), and mix until the butter is completely separated from the liquid (which will look like watery milk)
- Clump the butter together and place it in a bowl filled with ice water. Squeeze* the butter together in the water, dumping and replacing your ice water as it gets cloudy. Once the water is no longer cloudy, place the butter in a bowl
- Add your chopped herbs and salt to the butter and mix with a spoon to blend the flavors evenly throughout the butter
- Mold the butter into a log and wrap it in parchment paper before placing in the fridge
- Congrats, you’ve made butter! This will keep in the fridge for 2-3 weeks* or frozen for up to 9 months
Notes
*Do not skimp on squeezing the butter in the ice water until the water runs clear. This process gets the remaining buttermilk out of the butter, if not done completely the butter will go rancid within the week
*You can store this in the fridge or wrap it and place it in the freezer. I like to slice into discs and freeze any extra butter for future, small-batch use!
