Churn the Butter!
Who knew you could churn your own butter using your food processor? I knew you could make it in your stand mixer, but a food processor makes it all a little neater! Thanks to Joe R., QVC viewer, for the great suggestion! It tastes amazingly fresh and light – I’m a little obsessed with this at the moment! Imagine all the possibilities! Cold night, hot pot of soup, fresh out-of-the-oven yeast rolls and fresh churned butter!! Heavenly!!
“Churn” the heavy cream in your food processor until it whips, thickens and eventually separates into butter and buttermilk! Takes about 4 minutes.
Make Butter with Your Food Processor
Who knew you could churn your own butter using your food processor? I knew you could make it in your stand mixer, but a food processor makes it all a little neater! It tastes amazingly fresh and light!
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Servings: 1 cup butter
Ingredients
- 1 cup heavy cream (a little cooler than room temperature)
Optional Flavorings
- salt
- cinnamon
- sugar
Instructions
- Set up your food processor with the metal multi-purpose blade. Add the heavy cream. Run on high speed for about 5 minutes or until the butter forms into clumps and separates from the buttermilk. Stop and scrape down the food processor bowl 1-2 times during the process.
- Set a fine mesh strainer over a bowl. (You can line with cheesecloth) Pour the mixture into the strainer. The buttermilk will drain into the bowl. With your hands or the cheesecloth, gently squeeze out any more buttermilk.
- Under running cold water at your sink. Gently knead the butter allowing any further buttermilk to rinse free. The cold water will help to firm up the butter. (From what I hear, removing the extra buttermilk helps the butter to “keep” longer.)
- Flavor the butter if desired. We like some salt in our butter, the amount is very subjective. We started with a 1/8 teaspoon and added to taste from there. You can knead the salt in by hand/spatula or rinse out the food processor and use it to mix in the salt.
- Place the finished butter in a container, cover and refrigerate. I like to use mine within a week. I reserve the buttermilk and use when making a cake or pancakes.
Cinnamon Sugar Option:
- We started with 1/8 teaspoon salt, added 1/2 teaspoon cinnamon and 1 tablespoon sugar. You can easily adjust to your taste.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!
Can you make this with a stand mixer?
Hi Marcela – It does work, it’s just a bit splashy/messy. I’ve accidentally whipped my cream too long and it does make butter!
Is it half & half cream or whipping cream?
Please send me the answer to my email
sarahs3303@gmail.com thanks
Hi Sarah – I sent to your email (but in case anyone has same question) It has to be heavy whipping cream – need that high butterfat content. Take care!