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. This usually takes 8-12 minutes.
- 3Once separated, pour off the liquid (buttermilk). You can save this for baking or pancakes.
- 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. This step helps the butter last longer.
- 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 processorbowlspatulastrainerjar
Tips
- If you prefer unsalted butter, just omit the salt.
- The addition of olive oil makes the butter easier to spread.
- Washing the butter helps it last longer.
- Store in the fridge for up to 2 weeks.