Shows
In the Kitchen
Homemade Butter
- Total: 15 min
- Prep: 15 min
- Yield: 3/4 pound butter
Share This Recipe
- Total: 15 min
- Prep: 15 min
- Yield: 3/4 pound butter
Ingredients
2 1/2 cups heavy cream
1 cup sour cream
1 teaspoon coarse sea salt
Freshly ground black pepper
Directions
- Prepare a medium-size bowl of ice water. In the bowl of an electric stand mixer fitted with the whisk attachment, gradually whip the cream and sour cream together. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens.
- Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process. That liquid is actually buttermilk. Gather the ball of butter together into a double layer of cheesecloth or a thin kitchen towel and plunge it into the ice bath to wash any buttermilk off the surface. Sprinkle with salt and pepper, to taste. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately or store in the refrigerator.
Cook’s Note
When I make breakfast on my day off, I always use the opportunity to get back to the basics. I love making my own butter and jams for toast. I have found it's very important to use a natural sour cream that doesn't have any thickeners (like Guar gum) when making this recipe.
My Private Notes
Show:
Alex's Day Off
Episode:
A Comfy Sunday Brunch
Categories:
More from:
Help Around the Kitchen
Looking for Something Else?
Classes You May Also Like
PREMIUM
Ming Tsai
Vegetarian Pot Stickers
32m
Easy
CLASS
PREMIUM
Gemma Stafford
3-Ingredient Gluten-Free Flatbread
17m
Easy
CLASS
PREMIUM
Natasha Feldman
Gluten-Free Everything Bagel Bread
24m
Easy
CLASS
PREMIUM
Justin Chapple
Gluten-Free Chocolate Cherry Peanut Butter Cookies
15m
Easy
CLASS
Take a Class on
Food Network Kitchen
Alex Guarnaschelli
Guy's Big Game: Alex Guarnaschelli's Wings
7m
Easy
CLASS
Alex Guarnaschelli
Skillet Cornbread with Homemade Butter
34m
Easy
CLASS
