Monday, December 27, 2010

{make do monday: easy homemade butter}

{Since it’s just a mere 2 days after Christmas I made the assumption that many of us have left overs! I personally have left over heavy whipping cream!  Way long ago I ripped this article about homemade butter out of my BUST magazine [issue 55]. I made it about a year ago and boy howdy is it good!...and easy! Since Christmas was a mere 2 days ago I figured heavy whipping cream is something at least a few people would have left over from a dessert, recipe, or from making homemade whipped cream! I had almost exactly 2 cups left! So if you are one of those people, you have to try this!

This is taken directly from the recipe from Bust magazine with a few of my comments added in in italics:
If you too have heavy whipping cream to spare, then try this out and let me know what you think. I’m writing out the recipe just as it was in the magazine but adding in my own commentary in italics!}

{First dump 1-2 cups of heavy whipping cream into a stainless steel or stand mixer bowl. If you like, add one or two pinches of salt. I opted to salt my butter because it won’t be used for baking. Mainly cooking and spreading. Beat the cream on medium-high with your mixer’s whipping cream attachment, periodically scraping the sides of the bowl with a spatula. Continue to whip the cream beyond “soft peaks”-it will begin to reassemble mashed potatoes and take on a light yellow hue. sidenote: i took a whole series of pictures to show each stage of mixing but sadly there was no card in my camera...tear :( Needless to say I was quite unhappy.  After another minute, the cream will get yellow and grainy, and liquid will start to pool in the bowl, slow down the mixing speed to prevent sloshing. As the butter lumps together, buttermilk will continue to pool. Pour it out and reserve it for baking. I am looking for a good recipe for you, so you can use your buttermilk. Place the lump of butter in a clean bowl. Run water over it and knead it for a few minutes, changing the water until it runs clean. This is a rather messy process, so I recommend removing any rings and you will want to wash your hands with dish soap after as they will be quite greasy!}
You can whip the butter again to make it more spreadable or even flavor it. I want to try cinnamon and sugar for breakfast toast!

enjoy your delicious fresh butter :)

.::love ali::.


  1. Oooo, spiffy!
    We did this in high school, but without a stand mixer (we shook it up by hand), and we only made little single-serving ones for ourselves. Hahah.

  2. Do you cut out your recipes and paste them in a book??

    And thanks for this! Saved!

  3. this is so interesting! i want to try to make my own butter now. i'm surprised at how simple the recipe is