Making Fresh Butter from Heavy Cream
There is a shift in texture when you move from whipped cream to butter. It happens suddenly, moving from a soft cloud to a grainy, broken mass that releases liquid.
Temperature is the only variable that matters.
Use cream straight from the refrigerator. If the cream is too warm, the butter will be greasy and difficult to work; cold cream creates a firm, clean-breaking solid.
- stand mixer with whisk attachment
- fine mesh sieve
- large bowl of ice water
- cheesecloth or clean kitchen towel
What goes in.
- 1 quartheavy whipping cream (at least 36% milkfat)
- 1/2 tspfine sea salt (optional)
Finding the moment of separation
Watch for the transition where the mixer starts to splash buttermilk. Stop immediately when the yellow solids clump around the whisk and the liquid turns thin and pale.
The method.
Whip the cream
Pour the cold cream into the mixer bowl. Start on medium speed until it forms stiff peaks, then increase to medium-high. Keep going until the mixture looks curdled and liquid starts splashing.
Drain the buttermilk
Place a sieve over a clean bowl. Pour the mixture through, letting the liquid (buttermilk) drain away. Save this for baking.
Wash the butter
Transfer the butter solids into a bowl of ice water. Use a spatula to press and fold the butter against the side of the bowl. The water will turn cloudy as you work out the remaining buttermilk. Repeat this until the water stays clear.
Salt and store
Squeeze the butter in cheesecloth to remove any final moisture. Fold in the salt if using, then shape into a block or roll in parchment paper.
When it doesn't go to plan.
If your mixer is struggling, stop, scrape down the sides, and restart.
The remaining liquid is true buttermilk. Use it for biscuits or pancakes rather than discarding it.
Wash the butter thoroughly; any leftover buttermilk will cause the butter to spoil quickly in the fridge.
The ones that keep coming up.
How long does fresh butter stay good?
Stored in the refrigerator in an airtight container, it lasts about two weeks.
Can I use low-fat cream?
No. You need a high fat content for the globules to bond together. Use heavy cream labeled at least 36% milkfat.