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How To Make: Homemade Butter

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If you have one ingredient, five minutes and a KitchenAid® Food Processor, then you have fresh, creamy homemade butter. But why stop at just plain ol’ butter? I’m kicking up your next meal with three flavor-packed varieties of butter, including Tangy Chili-Lime, Cheesy Parmesan Garlic and Smoky Barbecue.

Ready to become a DIY butter believer? Read on for the step-by-step technique, plus recipes for three quick and easy compound butters.

_IMG#1heavy-cream

Butter is made with just one ingredient: heavy cream. Because the ingredient list is so short, it’s important to use the best quality organic heavy cream you can find.

Simply pour the chilled heavy cream into the bowl of your KitchenAid® Pro Line® Series Food Processor and process it for two minutes.

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The heavy cream will go through three very distinctive stages on the road to becoming butter. First, it will transform into soft peaks (think loose whipped cream). After about one minute, stiff peaks will form. And then it transitions into stage three…

_IMG#3butter-solids-buttermilk

During this final stage, the butter solids separate from the buttermilk. It’s important to process the heavy cream long enough to have this separation take place.

_IMG#4buttermilk

Once the solids and liquids have separated, pour out the buttermilk and reserve it for any other cooking or baking needs (hello, buttermilk waffles!).

_IMG#5drained-butter

Transfer the butter to a fine mesh sieve, and using a spatula, press out any remaining buttermilk. Place the butter back into the bowl of the KitchenAid® Food Processor and process it again with a few tablespoons of ice-cold water. This “washing” of the butter helps remove the last bits of buttermilk, as the more buttermilk you remove from the butter, the longer the butter will last and the less likely it will be to spoil.

_IMG#6butter-flavorings

The butter can be consumed as is, or it can be mixed with a variety of flavorings to form compound butters. Kick up the taste of your homemade butter with your choice of fresh citrus, grated cheeses and spices, or check out my recipes below for inspiration.

_IMG#7blending-butter

Simply add the plain butter, along with any mix-ins, to the bowl of your KitchenAid® Stand Mixer. Blend for a few seconds until the flavors have combined then scoop out the butter and form it into logs wrapped in parchment paper.

_IMG#8compound-butter-storage

Twist the ends of the parchment paper to secure the shape of each compound butter log. When it’s time to serve the butters, simply slice off a compound butter coin then slather, smear and snack!

How To Make: Homemade Butter

Makes 2 cups butter
INGREDIENTS

For the plain butter base

4 cups chilled organic heavy cream

For the tangy chili-lime butter

1 Tablespoon freshly squeezed lime juice
1/2 teaspoon lime zest
1/4 teaspoon salt (optional)
1 teaspoon chili powder, or more to taste

For the cheesy parmesan garlic butter

3 Tablespoons grated Parmesan cheese
1 teaspoon minced garlic
1/8 teaspoon black pepper

For the smoky barbecue butter

1/2 teaspoon brown sugar
1/4 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon chili powder
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt

DIRECTIONS



For the plain butter base
Add the heavy cream to the bowl of the KitchenAid® Pro Line® Series Food Processor. Process the butter for 2 minutes. The cream will go through three stages: soft peaks, then stiff peaks, and then finally the butter solids will separate from the buttermilk. Once you see the butter solids separate, stop the food processor and pour out the buttermilk. (The buttermilk can be reserved for other uses.)
Transfer the butter to a fine mesh sieve set over a large bowl. Using a spatula, press the butter into the sieve to remove any excess buttermilk. (The less buttermilk that remains in the butter, the longer the butter will last.)
Clean the KitchenAid® Food Processor bowl then return the butter to it. Add 1/4 cup ice-cold water to the bowl then process the butter again for 30 more seconds to “wash” the butter and get rid of any excess buttermilk.
Pour out any liquids then divide the butter into three portions and continue with the recipes below to make three flavors of compound butter.
For the compound butters

Add 1/3 of the plain butter to the bowl of a KitchenAid® Stand Mixer fitted with the paddle attachment.

For the tangy chili-lime butter

Add the lime juice, lime zest, salt and chili powder to the bowl and beat just until combined. Scrape the butter into a log, wrap it securely in parchment paper and refrigerate it. Clean the mixing bowl.

For the cheesy parmesan garlic butter

Add 1/3 of the remaining plain butter to the bowl of the Stand Mixer along with the Parmesan cheese, garlic and black pepper. Beat just until combined then scrape the butter into a log, wrap it securely in parchment paper and refrigerate it. Clean the mixing bowl.

For the smoky barbecue butter

Add the final 1/3 of the plain butter to the bowl of the Stand Mixer along with the brown sugar, paprika, black pepper, chili powder, garlic powder, onion powder and salt. Beat just until combined then scrape the butter into a log, wrap it securely in parchment paper and refrigerate it.

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