Ingredients List

  • 1 pint heavy cream.
  • pinch of salt (optional)
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    1. Pour milk into stand mixer. Add the salt if you are using it.
    2. Using the whisk attachement, mix on highest setting without splashing out. Maybe about medium speed.
    3. Let mix until a ball forms and there and the liquid separages.
    4. chill the balled butter in a bowl of ice water. You may wish to place in a freezer bag or directly in the ice-water bath.
    5. Knead the butter to remove any excess liquid. You may wish to use a cheese cloth for this part.
    6. store in a covered bowl until ready to use. Let stand at room temperature for easier spreading.
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    Adapted from: Heart Hook Home