This is so simple to do, in fact is so simple many of us have done it by accident when trying to whip cream.

(I did have a chuckle that I was in good company when Justine Schofield, the TV chef, accidently did it on her first Facebook Live for the Tefal Companion.)

So if you accidentally find yourself whipping your cream too long, this recipe is for you! With the left over buttermilk, be sure to try my chocolate puddings.

Print Recipe

Homemade butter Yum

Course

Staples

Prep Time

1 min

Cook Time

6 min

Passive Time

15 min

Servings

g

Ingredients

• 600 6 pure cream
• 1200 g water, chilled

Course Staples Prep Time 1 min Cook Time 6 min Passive Time 15 min Servings g Ingredients 600 6 pure cream 1200 g water, chilled

Instructions

1. Insert whisk
2. Add cream
3. Speed 7 / 7 min / stopper max¹
4. Strain the buttermilk off, pressing as much out as possible.² ³
5. Remove whisk
6. Insert crushing blade
7. Return butter solids to bowl
8. Add 1/3 the water
9. Speed 7 / 15 sec / stopper max
10. Strain off the water, pressing as much out as possible
11. Discard the water
12. Repeat steps 8 to 11 until strained water runs clear⁴
13. Store butter as desired⁵

Recipe Notes

1. Stop earlier if butter and butter milk have separated
2. You can use either the steamer basket or a sieve
3. Set buttermilk aside for another dish or it may be frozen
4. Butter should be washed thoroughly, to remove as much buttermilk as possible
5. I like using a butter bell to store my butter. It keeps it spreadable year round.

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