Serves 1
Directions
- 1Pour the heavy cream into a stand mixer or food processor.
- 2Whip on medium-high speed until the cream passes the whipped cream stage and begins to separate into butter solids and buttermilk.
- 3Once separated, pour off the liquid (buttermilk).
- 4Transfer the butter solids to a bowl.
- 5Pour cold water over the butter and knead or press with a spatula to wash out excess buttermilk.
- 6Drain and repeat with fresh cold water until the water runs mostly clear.
- 7Place the washed butter back into the mixer/processor.
- 8Add 2 teaspoons of salt and mix until evenly incorporated.
- 9Slowly drizzle in 1/4 cup of olive oil while mixing, until it blends smoothly into the butter. This gives a softer, spreadable texture.
- 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 processorspatulastrainerbowl
Tips
- If you prefer unsalted, just omit the salt.
- This step helps the butter last longer.
- You can save the buttermilk for baking or pancakes.
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