Spreadable butter
Directions
- 1Pour the heavy cream into a stand mixer or food processor.
- 2Pour the heavy cream into a stand mixer or food processor.
- 3Pour the heavy cream into a stand mixer or food processor.
- 4Whip 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.
- 5Whip 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.
- 6Whip 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.
- 7Once separated, pour off the liquid (buttermilk). You can save this for baking or pancakes.
- 8Once separated, pour off the liquid (buttermilk). You can save this for baking or pancakes.
- 9Once separated, pour off the liquid (buttermilk). You can save this for baking or pancakes.
- 10Transfer the butter solids to a bowl.
- 11Transfer the butter solids to a bowl.
- 12Transfer the butter solids to a bowl.
- 13Pour cold water over the butter and knead or press with a spatula to wash out excess buttermilk.
- 14Pour cold water over the butter and knead or press with a spatula to wash out excess buttermilk.
- 15Pour cold water over the butter and knead or press with a spatula to wash out excess buttermilk.
- 16Drain and repeat with fresh cold water until the water runs mostly clear. This step helps the butter last longer.
- 17Drain and repeat with fresh cold water until the water runs mostly clear. This step helps the butter last longer.
- 18Drain and repeat with fresh cold water until the water runs mostly clear. This step helps the butter last longer.
- 19Place the washed butter back into the mixer/processor.
- 20Place the washed butter back into the mixer/processor.
- 21Place the washed butter back into the mixer/processor.
- 22Add 2 teaspoons of salt and mix until evenly incorporated.
- 23Add 2 teaspoons of salt and mix until evenly incorporated.
- 24Add 2 teaspoons of salt and mix until evenly incorporated.
- 25Slowly drizzle in 1/4 cup of olive oil while mixing, until it blends smoothly into the butter. This gives a softer, spreadable texture.
- 26Slowly drizzle in 1/4 cup of olive oil while mixing, until it blends smoothly into the butter. This gives a softer, spreadable texture.
- 27Slowly drizzle in 1/4 cup of olive oil while mixing, until it blends smoothly into the butter. This gives a softer, spreadable texture.
- 28Store in the fridge for up to 2 weeks.
- 29Store in the fridge for up to 2 weeks.
- 30Store in the fridge for up to 2 weeks.
Ingredients
- 1 quart heavy whipping cream
- 1 quart heavy whipping cream
- 1 quart heavy whipping cream
- 2 teaspoons salt
- 2 teaspoons salt
- 2 teaspoons salt
- 0.25 cup olive oil
- 0.25 cup olive oil
- 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.