Salted Butter (Homemade from Cream)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesSaltedButterFromScratchHomemadeChurnedCreamSpread
Nutrition (per serving)
720Calories
1 gProtein
0 gCarbs
80 gFat
0 gSugar
800 mgSalt
Ingredients
- 500 ml (cold) Heavy whipping cream (high-fat, 35–40%)
- ½–1 tsp (adjust to taste) Sea salt or kosher salt
- for washing Ice water
Method
- Pour cold heavy cream into stand mixer bowl with whisk attachment (or large bowl for hand mixer).
- Whip on medium-high speed 5–10 minutes → cream will go through stages: whipped cream → stiff peaks → grainy → finally butter separates from buttermilk (liquid will splash).
- When butter solids form and buttermilk separates, stop mixer → pour mixture into fine mesh sieve or cheesecloth over bowl → drain buttermilk (save for baking).
- Knead butter solids under cold running water or in bowl of ice water 2–3 minutes → squeeze and knead to wash out remaining buttermilk (makes butter last longer).
- Pat dry with clean towel → add salt → knead gently until evenly distributed.
- Shape into log or block → wrap in parchment or wax paper → refrigerate or freeze.
- Makes ≈200–250 g — fresh, creamy homemade salted butter.
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