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There really isn’t anything easier to make than butter. You cannot screw this up. Cannot. How much more impressive will it be for your guests if you not only pull out some freshly baked dinner rolls, but also whip our your home churned butter as well?

Take some cream. You’ll want about 3 cups to make 1 cup of butter. Put it into your mixer. Turn your mixer on.

Let your mixer run. Soon you’ll have whipped cream.

Keep mixing. In a few minutes you will start to see the whipped cream thicken more and change color.

Keep going! You are almost there.

SOON after this, things will get a bit messy. If you have a cover for your mixer, use it, or you will get splashed! Its amazing what happens here. Just keep mixing. When you see your beautifully yellow butter clumping together in the mixer you are done!

You will want to drain the buttermilk from the butter, gather the butter together into a ball, and squeeze it out. Then...you want to rinse it out under some cold water to make sure you get ALL of that buttermilk out of there. If you don’t, it can spoil fairly quickly.

After you’ve drained and rinsed your butter, if you’d like you can knead some salt into it. This also helps preserve it.

For store bought butter I’m generally a “keep it on the counter” kind of person. For home churned butter, I’m not. I keep it in the fridge until about a half hour before I’m going to use it. Then I take it out and let it soften.

Butter!

Home churned butter to compliment your home baked rolls or anything else that can be improved by some butter. So pretty much anything. :)

Ingredients

1. 3 cups heavy whipping cream
2. to taste salt, optional

Instructions
1. Place cream in mixer. Turn mixer on. Let mix until butter forms.
2. Drain buttermilk from butter and rinse butter under cold water. Knead in salt if desired. Keep in fridge.

Details
Prep time: 10 mins
Total time: 15 mins
Yield: 1 cup butter