Spreadable butter

8 mins
Serves 1
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Directions

  1. 1Pour the heavy cream into a stand mixer or food processor.
  2. 2Whip on medium-high speed until the cream passes the whipped cream stage and begins to separate into butter solids and buttermilk. This usually takes 8-12 minutes.
  3. 3Once separated, pour off the liquid (buttermilk). You can save this for baking or pancakes.
  4. 4Transfer the butter solids to a bowl.
  5. 5Pour cold water over the butter and knead or press with a spatula to wash out excess buttermilk.
  6. 6Drain and repeat with fresh cold water until the water runs mostly clear.
  7. 7Place the washed butter back into the mixer/processor.
  8. 8Add 2 teaspoons of salt and mix until evenly incorporated.
  9. 9Slowly drizzle in 1/4 cup of olive oil while mixing, until it blends smoothly into the butter.
  10. 10Store in the fridge for up to 2 weeks.

Ingredients

  • 1 quart heavy whipping cream
  • 2 teaspoons salt
  • 0.25 cup olive oil

Equipment

stand mixerfood processorcheeseclothbowlspatula

Tips

  • If you prefer unsalted, just omit the salt.
  • This step helps the butter last longer.
  • This gives a softer, spreadable texture.
  • Store in the fridge for up to 2 weeks.