Intro:
Ever wondered how to make butter in a stand mixer? Whip, cream sit your butter churn, up fresh butter at home without the mess and fuss of traditional methods. It’s easier than you think! With a stand mixer and a few simple ingredients you can turn heavy cream into creamy butter that will take your meals to the next level. Goodbye store bought and hello homemade. Ready to get started? Let’s get into it and make your kitchen adventures even more delicious!
TL;DR: Make your own butter with in a stand mixer with our simple, step-by-step guide. Fresh homemade butter is just a few ingredients away!
How to make butter
Let’s get into it: Butter can be heavy cream or whipped cream and broken down into solid and liquid buttermilk by hand. Make whatever amount of whipped butter or cream you want and continue until it separates. Kristin Teig If that separation is complete, pour everything through the strainer into the tin and squeeze out as much moisture as you want (buttermilk). Note that resulting butter is not fermented like fresh milk or store bought buttermilk — so don’t use it for baking. Use it as skim milk instead. Kristia Teigen.
How much cream do I need to make raw milk butter?
It depends on how many you want to and how much butter make and how much you have. It’s easy no matter what your scale. Since the cows graze on fresh grass that makes our butter, the butter is yellow. It’s full of vitamins. Can I store butter in the fridge or freezer? I found butter freezes pretty well.
Make butter with a stand mixer
Butter: Pour cream into a stand mixer or if using a hand mixer. Turn to low. Gradually increase speed as cream thickens. If you want to keep things tidy while the milk fat separates from the buttermilk, make sure to cover the bowl and use an air-tight dish towel afterwards. Mix for several hours or until butter separates from fresh cream. After a few seconds whipped cream will form. After a few minutes butterfat will separate from buttermilk.
Make butter in a food processor
Use the cream in the food processor with the metal blade and place in a bowl. Process until liquid splashes onto the bowl. Stop the processor. When the two separate entities – cream and buttermilk – appear – that’s it! If cream accumulates in the bowl and looks creamy but not fully separated, continue to process. Elapsed time: About 5 minutes. Final product: slightly smoother, creamier butter because it retains some buttermilk. Tip: Rinsing butter under cold running water will remove most of the buttermilk.
Make butter with a Mason jar
How to do it: Fill the jar halfway. The shaking will continue! The mixture will thicken before it becomes cream; it will probably never happen in the jar. Okay. Continue. Shake until whipped cream breaks down and you can separate solids from liquids. Elapsed time: take about a week and 20 minutes. Final product: Your hand-shaken butter is softer and has more buttermilk than machine made butter. Tip: I shook for 8 minutes straight while staring at frozen butter in the kitchen and I smashed everything up but the cream didn’t really thicken! It’s not that hard though!
How to Make Raw Milk Butter with a Stand Mixer
I’ll give you my favorite way to make butter. First step in jar method is to let the cream cool for a bit before you start (about 15 min). Can you really wait more than 60 minutes? Remove the cream. Place 2 cups of cream in the mixer. Make sure the hook is securely attached. Start on low and increase speed as you go.
Ingredients and Equipment
- Heavy whipping cream (1-2 cups) for making homemade butter
- Stand mixer (e.g., KitchenAid stand mixer) for whipping the cream
- Whisk attachment for the stand mixer
- Mixing bowl for whipping the cream
- Cheesecloth or a fine-mesh sieve for pressing and rinsing the butter
- Airtight container for storing fresh butter
Preparing the Cream
To get the best butter, start by bringing your heavy whipping cream to room temperature. Let it sit out for 10-15 minutes so it softens and whips better. Fresh, warm, high-quality cream will give you the best flavor and texture. If the cream is too warm bread too cold it won’t whip up properly so this step is important for creamy, smooth butter. Once it’s at room temperature you’re ready to whip it into butter!
Whipping the Cream
Pour the heavy whipping cream into the large mixing bowl, and attach the whisk. Start the stand mixer on low to avoid splashes and increase speed as the cream thickens. Whip until the cream is thick and forms soft peaks. This means it should hold its shape but still be smooth. Don’t over-whip raw cream or you’ll turn it into butter too soon. Once it’s at the right texture you’re ready to move on!
Separating the Butter
Keep whipping until all the cream is separates into butter solids, ice water and buttermilk. When you see the butter start to clump together and the liquid separate, stop the mixer. Carefully pour off the buttermilk into a separate container. You can use the buttermilk for other recipes like pancakes or muffins or just discard it if you don’t need it. Now you have fresh butter and you can move on to the next step in the butter-making process!
Pressing and Rinsing the Butter
Move the butter solids to a cheesecloth or a fine-mesh sieve lined with cheesecloth. Press the butter with cheese cloth to squeeze out any extra buttermilk. Then rinse the butter with cold water to remove any remaining buttermilk. Keep rinsing and pressing the butter bell over until the water runs clear. This will help the butter stay fresh longer and have better texture. Once the water is clear your butter is clean and ready to be stored.
Add Flavor (Optional)
If you want to add some extra flavor to your butter you can mix in salt, herbs or other flavorings. Simply add salt and your choice of ingredients to the butter and blend well. You can use a compound butter recipe to create unique flavors. For example, mix in garlic, parsley or chili flakes for a tasty twist. Just make sure to mix everything together so the flavors are evenly distributed. That way you can customize your butter to any dish or occasion!
Storing Fresh Butter
Put your homemade butter in an airtight container and store in the refrigerator. Keeping it in a sealed container will keep the butter fresh and prevent it from absorbing other flavors. Make sure to keep the raw butter away from light and heat to preserve the taste and texture. For serving ease you can use a butter dish or shape the butter into a ball or log. That way it’s ready to use whenever you need it and it will stay fresh!
Tips for Making Butter
For best results use a stand mixer with a whisk attachment. Keep your mixing bowl and whisk cold to prevent the butter from melting. This will help the butter form better. Don’t over-whip the cream or you’ll end up with grainy butter or butter that separates. Watch the cream as you whip it and stop when it reaches the right consistency. With these tips you’ll make smooth butter every time!
Troubleshooting
If your butter doesn’t separate try whipping the cream a bit longer or use a different type of cream. If the butter is too grainy try rinsing it with cold water or using a finer-mesh sieve. If the butter is too soft refrigerate it for a few hours to firm it up. These should help you fix common problems and get perfect butter every time.
Conclusion
Making butter in a stand mixer is easy and fun. With one ingredient—heavy cream—and a few basic tools you can make delicious fresh butter at home. The process make homemade butter is simple and using a stand mixer makes it even simpler. Once you learn how to make butter in a stand mixer you can experiment with different flavors and recipes to find your favorite way to use homemade butter. Whether you add herbs, spices or keep it plain your homemade butter will be a tasty addition to any meal.