Friday, December 26, 2014

MAKE BUTTER IN YOUR STAND MIXER

Do you have a lot of heavy whipping cream leftover from the holidays like I do?  If so, consider turning it into butter with your stand mixer. It only takes about 15 minutes tops, and the mixer does all the work.

This isn't something I would make on a regular basis, but it IS perfect for very special occasions (try mixing in your favorite herbs or spices). It is also a fun project you can do with your kids.

All it takes is some heavy whipping cream + salt, + a stand mixer + 15 minutes .... and "hocus-pocus", you will have butter!!


 
Start out with a quart of ICE COLD heavy whipping cream


Whip it, on medium high, in your stand mixer, using the wire whisk attachment. It will try and splatter a little, so I usually cover my whole mixer with a dish towel.


Whip until you get nice stiff peaks, like this (should take about 4-5 minutes.


Now this next step is where the "butter" starts to happen. Change from your whisk to your paddle attachment. Let the mixture beat for a few more minutes (at medium high speed,)and it will start to look a little more yellow and it will "loosen up" considerably. This is when you need to make a serious plastic wrap cover for the top of your bowl because it starts to splash.

The mixture will start to separate like this:

 
Don't freak out, this is what its supposed to look like. The buttermilk is starting to separate from the butter.

After it has whipped a little longer, the mixture will completely "break down" and separate, like this: (click on the photo to get a better look).


Although this liquid is called buttermilk, it is very thin and nothing like commercial buttermilk. 

You are now done with the whipping stage (the whole process takes about 12-15 minutes) but there are a couple more steps:

Put the butter into a strainer, and drain off the liquid, It will look like this:


Rinse the "chunks" under VERY COLD running water (the water will not effect the butter as long as it is very cold). Squeeze the pieces together as you rinse the butter. You are basically trying to rinse out any little pockets of milk liquid.

 
Work 1/2 teaspoon table salt into the butter (or you can leave it unsalted). To do this step, I put the butter back in the stand mixer and beat it for a few seconds, so the salt would be evenly distributed.


Finally you have butter !!
 
A quart of heavy cream will make 10 ounces of delicious butter. It will keep in the fridge for about a week, or you can freeze it.
 
 
This sounds like a LOT of steps, but they are really
very simple and straight forward.
 
 
 
ENJOY !!!
 


SEE VIDEO TUTORIAL >>

Related Posts:

  • TACO BELL RED SAUCE CLONE RECIPEI admit it, there are certain items that I really enjoy at Taco Bell. Yes, I know it's not authentic Mexican food, but when you like something, well, … Read More
  • MARINATED PORK LOINAfter grilling the same country style pork ribs  for the past umpteen years, I wanted a change.  I wanted to find some cut of pork that… Read More
  • "Peanutella" Chocolate Peanut Butter SpreadI found this fabulous recipe over at Smitten Kitchen, and it was so much fun to make and even more fun to eat. If you like Nutella, you will LOVE pean… Read More
  • SUPER QUICK BBQ SAUCEI have an admission to make and, in a round about way, it has something to do with today's recipe. The last few years I have suffered from agoraphobia… Read More
  • SUBWAY SWEET ONION CHICKEN TERIYAKI SANDWICHThis is a "knock off" recipe for Subway's sweet onion chicken teriyaki sandwich. It is delicious, only about 370 calories and very quick to fix (as lo… Read More
  • CHOCOLATE MAGIC SHELLThis fast and fun recipe is a delicious chocolate sauce and when you put it on something cold, it turns hard like commercial "Magic Shell" (except a l… Read More
  • Preserving by the Pint Marisa McClellan's blog, Food In Jars has spawned its second cookbook, Preserving by the Pint.  If you read McClellan's blog, you know she … Read More
  • BARBECUE SAUCEWe love this barbecue sauce; I can't remember exactly where I found it, but it is a keeper. I usually double this recipe then store it in mason jars i… Read More
  • PAUL PRUDHOMME SEASONING MIX CLONEI've thought about trying commercial dry rubs for a long time, but I have trouble spending several dollars on them since the ingredient… Read More
  • BAJA SAUCE (Taco Bell Clone)Taco Bell has a condiment that I adore, it is called Baja Sauce and it is cool, creamy, spicy and completely addicting (plus it is oh so easy to make)… Read More
  • EASY BUTTERSCOTCH ICE CREAM TOPPINGIt is finally grilling season in Alaska and that means food, friends and family. Our crowd loves ice cream and I've been playing around with a&nb… Read More
  • CRANBERRY SAUCECRANBERRY SAUCEI have been trying out various side dishes and condiments with Thanksgiving in mind. Lately, I've been trying out cranberry sauce reci… Read More
  • HEINZ CHILI SAUCE CLONEThis is a clone recipe for Heinz chili sauce. It is so easy...takes every day ingredients and is even tastier than the original!! Chili sauce was neve… Read More
  • ZUCCHINI PICKLE RELISHThis time of year, there is an overabundance of zucchini, so I've been making relish out of it. A friend kindly gave me a wonderful recipe last y… Read More
  • MAPLE FLAVORED SYRUPOur children were raised on homemade pancake syrup for two reasons. First and foremost, it was economical and easy to make. Secondly, the ki… Read More