Jams & preserves
Homemade whipped butter
Artisanal butter made only with cream, in minutes.
VegetarianGluten-free
Ingredients
- 500 g whipping cream, very cold (35 percent fat)
- 1 pinch of salt (optional)
- Very cold water for washing
Step-by-step
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- Pour the cold cream into the mixing bowl.
- Whip 2 min/speed 4 until it is whipped.
- Continue whipping 2 more min/speed 4 until the butter separates from the buttermilk.
- Strain the buttermilk through the basket and reserve it for other recipes.
- Add very cold water and mix 20 sec/speed 3 to wash; repeat until the water runs clear.
- Drain well, add the salt and knead 10 sec/speed 3.
- Shape, wrap in paper and refrigerate.
Tips
- The cream must be very cold for the butter to form well.
- The leftover buttermilk is good for breads and sponge cakes.
- Store in the fridge for up to 2 weeks or freeze for up to 6 months.
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