Like a lot of people, the first time I made butter, it was an accident. I was whipping some cream and got distracted. I got back just in time to see the whipped cream separate into butter and buttermilk. (Hmmmm... I don't think that ever happened with the powered whip cream mix Mom bought.- I love you Mom, but you know - you and cooking = Pellegrino and Crisco.)
I was bummed that I screwed up the whip cream, but It was still really cool how it became butter in just seconds. So I started making butter at home and I'd thought I'd show you how I do it.
I always find that these kinds of things are a lot easier, and less intimidating, if you can watch someone do it. So watch the video and you can see me make butter, start to finish, in real time, with no editing. It's not as messy as it looks in the video - unless you are making a video of yourself doing it.
In the video I use 2 cups (a little less than .5 L) of cream so it takes twice as long. You will see the cream break down at about 3 minutes. Because I didn't use the splash guard, I also couldn't run the mixer at full speed.
With washing, it only takes a little over 9 minutes to go from 100% Heavy Cream to finished homemade butter. That's probably faster than it would take Usain Bolt to run to the corner store, buy a pound of butter (with free Mono and Diglycerides, Polysorbate 80 and Carrageenan) and run back home.
These are the ingredients.
Manufacturing Cream (or Heavy Cream)
Sea Salt (optional)
These are the tools I used:
Kitchen Aid Stand Mixer
Wire whisk attachment
Splash guard - Omitted in video - you'll see why it's important
(ew, i think there is butter in my hair, yummm, yep it's butter.)
Parchment paper or Plastic wrap