Sugarlaws: Living Sweetly.

Make Your Own Butter

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October 6th, 2008 · Print Print

Many of you have probably already made this by accident and just thrown it away, but I suggest doing it again on purpose.  This butter beats stick butter hands down, so I thought I’d spread the knowledge around.

Because what happens when you overwhip unsweetened whipped cream? You get delicious, soft, spreadable, unsweetened butter (and a little buttermilk as an extra bonus).

(How, you might ask, do you whip unsweetened cream without getting to the butter stage?  Add something to stabilize it — cream of tartar or gelatin powder disolved in a tiny bit of cold water, but that’s a post for another day.  Today, butter.)

How to make it?  So simple.  Pour some cream into mixing bowl, and mix it until it becomes whipped cream.  Then keep mixing it until it separates, and you can hear the butter solids sloshing around in the buttermilk. Pour out the buttermilk (save it for pancakes!) and pour 1/2 cup of water into the bowl with the butter solids.  Beat the butter again until any remaining buttermilk has released from the butter, and pour out the water.  Save the butter in the refrigerator, or spread it on toast immediately.

Last, check out this Q&A feature of me on the Whole Foods website!  And if you haven’t already, click here to vote for my recipe!


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Tags: condiments · food



13 responses so far ↓

  • 1 Muse in the Kitchen // Oct 6, 2008 at 8:14 am

    What a great idea! Also sounds like a great way to make flavored butter, too.

  • 2 zestycook // Oct 6, 2008 at 8:28 am

    This is a great idea – I went on a field trip in grade school to a place where they did this… very interesting… love it.  So much so i think more people should see it… I am going to stumble this!

  • 3 Joanna // Oct 6, 2008 at 10:45 am

    Oh I’m so with Muse in the Kitchen — I’ve seen some really intriguing recipes for compound butters, but they always involve bringing butter up to room temperature before mixing in other ingredients, and then chilling again… this way you don’t have to wait, just have to whisk a lot!  (Which is probably a good idea anyway to help burn off some of the calories in the butter!)

  • 4 VeggieGirl // Oct 6, 2008 at 10:53 am

    LOVED reading that Q&A interview, Katy!! So fun!! :-D

  • 5 RecipeGirl // Oct 6, 2008 at 11:00 am

    I’m delighted to have found your website.  Cool stuff!  What a fun q&a on Whole Foods.  That must have been so exciting!

    I used to make butter with my 1st and 2nd graders when I was teaching.  We’d put heavy whipping cream and a little salt in baby food jars and shake away until it turned into butter.  Pour out the liquid and spread that butter on some saltines and those kids just loved it every year!!

    I’ve often wondered if you could bake with homemade butter.  Probably not?  I think they probably do stuff to solidify it and make it bake-worthy.

  • 6 Ulla // Oct 6, 2008 at 11:18 am

    Homemade butter is amazing with scones! The butter looks delicious!:)

  • 7 Kristen // Oct 6, 2008 at 1:42 pm

    Loved the Q&A – hope you win the contest!!

    Shall we get together this week for drinks? I’m back in NYC (but in WI this weekend).

  • 8 Maria // Oct 6, 2008 at 3:23 pm

    We used to make butter in grade school by shaking up cream in a jar. Yours is much better I am sure:)

  • 9 heather // Oct 6, 2008 at 6:40 pm

    oh i have done this before and really enjoyed it!  i agree, it’s waaay more tasty than stick butter :)

  • 10 Katie // Oct 6, 2008 at 8:38 pm

    That looks delicious!  I wonder how long it keeps, if it would go bad faster than store butter or not…

  • 11 Becky // Oct 7, 2008 at 8:36 am

    NOM!  Who doesn’t love butter?! :-)

  • 12 Lynne // Oct 8, 2008 at 12:56 pm

    You don’t even have to use the “add water step” I get the small pint containers of heavy cream and make my butter that way, I don’t even open the container I just give it to hubby for him to shake until we’ve got butter if I want to add something to the butter flavor wise I wait until I get a solid butter ball then I use cheese cloth to “press” the butter and get the rest of the liquid off the butter and fold in what ever seasoning I happen to want at that time.

    The fresh butter lasts just as long as store bought. If you want to make larger amounts of butter you can use a food processor, or there are even still some places that you can buy butter churns.
    http://www.wisementrading.com/butterchurns.htm

    Is one. But you can use anything mixer, blender, food processor just as long as you get the cream moving.

    I do like the flavor of heavy whipping cream butter better then just whipping cream.

    You can color your butter also if you like with a few drops of yellow food coloring.

  • 13 Marlene // Oct 26, 2008 at 2:34 pm

    I WALKED AWAY FROM MY MIXER, WHEN MAKING WHIPPED CREAM ONE TIME & CAME BACK TO SOME BUTTER. YOU CAN ALSO MAKE MOUSSE THIS SAME WAY BY ADDING FLAVORINGS LIKE COCOA POWDER & SWEETENER OR JELLO(any flavor) GELATIN.  DON’T WHIP AS LONG AS YOU WOULD DO BUTTER BUT A LITTLE LONGER THAN YOU WOULD DO WHIPPED CREAM FOR THAT THICK MOUSSE TEXTURE.  DELICIOUS TRY IT SOMETIME!

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