Ingredients
- 2 cups heavy whipping cream, room temperature
- ½ tsp salt
special equipment
- KitchenAid® stand mixer
- KitchenAid® Whisk Accessory
- Pouring Shield
- Kitchen towel or plastic wrap
- Wire mesh strainer
- Extra mixing bowl
Method
- In the Stand Mixer bowl fitted with Whisk Accessory, add heavy whipping cream and salt. Secure Pouring Shield over bowl. Turn the mixer on to speed 1 and slowly increase to speed 10. Keep a towel or plastic wrap handy for splatters.
- As the cream whips, initially whipped cream will form. Then it will gradually break down into clumps of yellowish fat separated from the white buttermilk. This should take 10-15 minutes.
- When the butterfat has separated from the buttermilk, turn the mixer off and remove the pouring shield. Strain butter from buttermilk (save buttermilk for another baking purpose).
- Return butter to Stand Mixer bowl and rinse with cold water. Strain and rinse butter with fresh cold water until water is clear. This process helps remove buttermilk to keep the homemade butter fresh.
- Press butter into a glass container. Serve butter with fresh bread, pasta, or use in compound butter recipes. Store in the refrigerator for up to 1 week.
