Ingredients
Method
- Pour the cold cream into the bowl of a stand mixer or a large, deep mixing bowl.
- Whip the cream at medium-high speed. It will first become whipped cream, then grow thicker and begin to look slightly grainy.
- Continue mixing. After several minutes, the butterfat will suddenly separate from a thin, milky liquid. Reduce the mixer speed at this stage to prevent splashing.
- Continue mixing until the pieces of butter begin to gather around the whisk or beaters. With my stand mixer set to speed 6, the separation generally begins after approximately 11 minutes, although the exact timing will vary depending on your appliance and the temperature of the cream.
- Place a fine-mesh strainer over a bowl, then pour in the contents of the mixing bowl. Set the collected liquid aside for another recipe.
- Gently press the butter with a spatula to remove as much of the remaining liquid as possible.
- Transfer the butter to a bowl of very cold water. Press and fold it several times, then replace the water when it becomes cloudy. Repeat until the water remains almost clear. This removes more of the liquid and helps the butter stay fresh longer.
- Drain the butter thoroughly. If you are making salted butter, work in the salt until it is evenly distributed.
- Shape the butter, transfer it to an airtight container, and refrigerate. If desired, sprinkle it with a little flaky sea salt before serving.
A Few Helpful Tips• Use a deep bowl. The liquid can splash when it separates from the butterfat.• Watch the cream carefully once it begins to look grainy. The final separation happens very quickly.• Wash the butter in very cold water and remove as much liquid as possible to help it stay fresh.• Always use clean utensils when taking butter from the container.• For longer storage, divide the butter into smaller portions and freeze what you will not use right away.