Recipes - Butter

There are two ways that we make butter in our home: whipped and churned. Both recipes produce butters with different properties, although the end tastes are similar.

Whipped Butter:

Whipped butter is very light and airy with all its moisture and extra air trapped inside. It is soft and easy to spread on breads. Whipped butter may be refrigerated for a long period of time, but does not hold up to freezing very well.

You will need:
Medium mixing bowl
Hand or electric mixer/beater
Air-tight storage container

Ingredients:
1 cup heavy cream
1/4 tsp salt (optional)

Directions:
Whip together cream and salt until a heavy buttery paste forms.
Place into air-tight container and refrigerate.

Churned Butter:

Churned butter is much denser than whipped butter and may be frozen for longer storage. Churned butter has most of its moisture forced out. The removed liquid is buttermilk, which may be chilled and drunk plain or used as a recipe ingredient.

You will need:
2 cup or larger leak-proof container with lid
Air-tight storage container

Ingredients:
1 cup heavy cream
1/4 tsp salt (optional)

Directions:
Pour cream and salt into container and seal.
Shake until butter forms a ball and buttermilk is in the container.
Pour away buttermilk.
Place butter into storage container and refrigerate or freeze.

Add 1/4 tsp of garlic and onion powders to the heavy cream for a great spread for bagels, and savory butter sauce for potatoes and veggies.

1 Tbsp sugar and 1/4 tsp cinnamon added to the heavy cream makes a sweet butter for spreading on breakfast toast, pancakes, and muffins.