Do not be intimidated, making homemade fresh whipped butter is simplistic and tasty. Keep reading to learn an easy step by step process for making homemade butter.
This Fresh Whipped Butter recipe just might become your new favorite side to impress family and friends.
Why you’ll love Fresh Whipped Butter
If you own a stand mixer I highly recommend making homemade butter for breads, French toast, muffins, pancakes etc. It takes just a couple of minutes resulting in a light, perfectly spreadable and creamy butter. All you need is heavy whipping cream and sea salt. Nothing you can buy will compare. Adding that little extra homemade touch is the difference between good tasting and phenomenal tasting!
How to make homemade Whipped butter
Simply start your homemade butter by adding whipping cream to the kitchen aid. Turn that bad boy on and begin whipping. Then, mix the cream until it becomes slightly yellow in color and stiff (it will start to stick to the sides of the bowl), it’s that easy. Last add a pinch of salt to desired taste, Voila.
Must Have Tool For making Fresh Whipped Butter
The moment I received my beautiful Kitchen aid stand mixer my life changed for the better. The possibilities of what you can make with this awesome kitchen gadget are endless. So, if you haven’t invested in a stand mixer yet, then there is not time like today. Then for those who already own that pretty mixer and it’s still sitting in the box, what are you waiting for, break that bad boy open. I can not think of a better time then right now to get started on making Fresh whipped Butter, Fresh whipped cream and much more.
Print
Whipped Butter Recipe
- Total Time: 10 minutes
- Yield: 4 1x
Ingredients
- 1 cup heavy whipping cream
- 1/2 teaspoon sea salt
Instructions
- Pour whipping cream into mixing bowl
- Turn on beaters or stand mixer slowly moving up to high speed
- Once you have whipped cream keep mixing for another couple minutes
- Add salt
- You will know when your done when it looks and tastes like butter
- Store unused butter in air tight container for 48 hours
Nutrition
- Serving Size: 1
- Calories: 102
- Sugar: 0.9g
- Sodium: 298.8mg
- Fat: 10.8g
- Carbohydrates: 0.8g
- Protein: 0.9g
- Cholesterol: 33.9mg
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Oh I will be making butter this weekend! So cool
You will have to share what you spread this on!? Have fun and enjoy!
I made the butter and it looked beautiful. However, once I put it in the refrigerator it became hard like stick butter. What am I doing wrong, I was looking for a spreadable butter, that’s why I tried this recipe. I did rinse it in cold water and squeezed all the buttermilk out. I’m thinking maybe I wasn’t suppose to do that. Please let me know. Also another question; once I finally get it right will it only last for 48 hours in the refrigerator?
Hi Norma, This recipe calls for the butter to not be strained of buttermilk. It ends up a light cream consistency that does not harden in the fridge.