2 cups / 500mlCold Heavy Cream (US) or Double Cream (UK)(see notes)
Fine Salt,to taste (optional)
Ice Water,as needed (1 cup should suffice)
In a large bowl (make sure it's big or you'll make a mess) begin whipping until the cream forms stiff peaks, then continue whipping until it starts to turn into tiny lumps. Keep going until it starts to separate into butter and buttermilk. Use a spatula to squeeze out the buttermilk, then drain and store (see notes for buttermilk uses). Pour in ice water, keep pressing out the buttermilk from the butter until it's gone (repeat a few of times, then drain ice water once it's clear). Stir in a pinch of salt (optional) then store.
Pour milk into a mason jar, tightly seal then shake like your life depends on it. This is hard work but very rewarding once it's done. Keep shaking until the butter begins to split (you'll hear it turn sloppy). Pour out buttermilk (see notes for buttermilk uses) and place the solids into a bowl. Pour in ice water and use a spatula to press out all the buttermilk from the butter. Repeat a few times until you've squeezed out all the buttermilk then drain out ice water, stir in a pinch of salt (optional) and store butter.
Attach whisk to stand mixer and pour cream into a bowl. Begin whipping on low then turn to medium. Whip past the point of stiff peaks until the cream starts to split into butter and buttermilk. At this point I usually attach the paddle to keep whipping to split it further. Pour out buttermilk (see notes for buttermilk uses) and pour in ice water. Use a spatula to press out all the buttermilk from the butter, then repeat a few of times until it's all removed. Drain off ice water, stir in a pinch of salt (optional) and store.
Pour milk into food processor and turn on motor. Keep it on past the cream turning to whipped cream, right the to point where the butter splits into butter and buttermilk. Pour out buttermilk (see notes for buttermilk uses) then add the butter to a bowl. Pour in ice water and use a spatula to squeeze out as much buttermilk from the butter as possible. Drain away and repeat a couple of times. Stir a pinch of salt through the butter (optional) then store.
a) Cream - Important you're using heavy/double cream with a high fat content (the higher the fat content = more butter). Also important that the cream is cold. Milk or non-dairy alternatives do not work here.b) Storage - Keeps in the fridge for up to 1 month. Important to make sure ALL the buttermilk is removed or it will spoil much sooner.c) Variations - Feel feel to stir through some fresh herbs. Also great to mix through garlic or even honey to make honey butter.d) Buttermilk - This is great to use for baking, marinating meats or even make salad dressings/dips, so I highly recommend keeping it! You'll get around 1 cup buttermilk from 2 cups cream. Tightly seal and store in the fridge for 2-3days (longer at your discretion).e) Calories - Based on 2 cups heavy cream WITH buttermilk included, then divided to 16 servings.
Amount Per Serving
Calories 103Calories from Fat 99
% Daily Value*
Saturated Fat 6.852g43%
Polyunsaturated Fat 0.409g
Monounsaturated Fat 3.179g
Vitamin A 437IU9%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.