Homemade Butter (Stand Mixer Method)
Ingredients
- 1 pint heavy cream
- 1 bowl ice water
- ¼ teaspoon fine sea salt
Directions
- 1
Remove heavy cream from fridge and let stand at room temperature for 30-60 minutes to encourage separation.
- 2
Pour heavy cream into stand mixer bowl, fitted with whisk attachment. Place bowl guard/pouring shield on bowl to prevent splashing.
- 3
Gradually increase mixer from lowest to highest setting. This should take 20-30 seconds. After about a minute or so it will look like like whipped cream. Keep going at full speed — after about 3 minutes it will separate. The butter will collect inside the whisk and the buttermilk splash around in the bottom of the bowl.
- 4
Spoon any lumps of butter out of the buttermilk and smush them onto the butter in the whisk. Pour the buttermilk into a separate container and set aside. You can use it for baking, drink it, or freeze it for later.
- 5
Fill a bowl with 3 cups of water and a few ice cubes. Use a spatula to knock the butter off the whisk into the water. Swirl the butter around, then start gathering the pieces together on a paper towel. Change the ice water a few times as needed until it runs clear. Then smush and fold the butter firmly against the walls of the bowl to press out any additional buttermilk.
- 6
Wrap the butter in several layers of cheese cloth or two layers of paper towels and squeeze to remove any additional moisture. Flatten the butter into a disc between two paper towels, then fold back into a ball and repeat, until the paper towels aren't picking up any moisture.
- 7
Place the butter back in the mixer bowl and beat on medium with the paddle attachment. Add salt or any desired herbs to taste and beat again to combine.
- 8
Wrap butter well in an airtight container and chill.
Homemade Butter (Stand Mixer Method)
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About this Recipe
Craving the unparalleled freshness of homemade butter? This easy stand mixer method transforms a simple pint of heavy cream into luscious, spreadable butter and tangy buttermilk, all while helping you reduce food waste.
Why This Recipe Works
Making homemade butter isn't just a novelty; it's a practical way to enjoy a superior dairy product. The stand mixer does all the hard work, efficiently churning the heavy cream until it separates into rich butterfat and liquid buttermilk. This simple technique ensures a consistently great result, allowing you to create an artisanal staple right in your own kitchen with minimal effort.
What to Expect
You'll witness a fascinating transformation as the heavy cream first whips into peaks, then eventually breaks and separates into solid butter and liquid buttermilk. The resulting homemade butter boasts an incredibly fresh, pure flavor and a satisfyingly creamy texture, perfect for spreading on toast or enriching your favorite dishes. While the process itself is straightforward, requiring about 30 minutes of active prep, the reward is a truly delightful and customizable kitchen staple.
Customization & Variations
While this recipe focuses on classic salted butter, you have full control. You can easily omit the ¼ teaspoon fine sea salt entirely for a pure unsalted butter, ideal for baking. For flavored butters, consider incorporating fresh herbs like chives or dill, a pinch of garlic powder, or even a touch of honey after the buttermilk has been removed.
Serving & Context
This homemade butter elevates any meal, from a simple slice of toast to a gourmet steak. It's especially wonderful served alongside warm, crusty bread, fluffy baked potatoes, or used for sautéing delicate vegetables, adding a touch of rustic elegance to your table.