Ingredients for Homemade Butter Ii
- Heavy Whipping Cream
- 1/4 cup ice water
- 2-3 ice cubes
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How to Make Homemade Butter Ii
- Fit the steel knife blade into the work bowl of your food processor.
- Add 1 cup heavy cream to the food processor.
- Process the cream until it's whipped, about 30 seconds.
- Add 1/4 cup ice water and 2-3 ice cubes to the food processor.
- Process for 2-3 minutes, or until the butter has formed and separated from the buttermilk.
- Don't worry about over-processing; it won't hurt the butter!
- Pour the butter and buttermilk mixture into a fine-mesh strainer lined with cheesecloth (optional).
- Gently press the butter against the strainer using a rubber spatula to remove excess buttermilk. Be careful not to press too hard, or the butter will go through.
- Transfer the butter to a covered container and refrigerate for at least 30 minutes to firm up.
- This recipe yields approximately 1/3 cup of butter.
- For salted butter, add 1/8 teaspoon (or less, to taste) of salt to the heavy cream before processing.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
205g
Carbs
1g
