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Butter

Enjoy the fresh taste of this homemade spread in or on top of your baked goods.

  • Total Time5 Minutes
  • Yield
    24 servings
  • DifficultyIntermediate
Butter

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Submitted by

Vitamix

Ingredients

  • 2 cups 480 ml cold heavy cream
  • ⅛ teaspoon salt, optional
  • 2 cups 480 ml cold heavy cream
  • ⅛ teaspoon salt, optional
  • 4 cups 1 l cold heavy cream
  • ¼ teaspoon salt, optional
  • 4 cups 1 l cold heavy cream
  • ¼ teaspoon salt, optional

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Directions

    1. Place cream into the Vitamix container and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend until mixture is thick and stops circulating—this is the whipped cream stage.
    3. Continue blending for 30–45 seconds, using the tamper to press ingredients toward the blades. The mixture will separate into liquid and solids. Continue mixing for 30–45 seconds using the tamper.  
    4. Pour the mixture into a fine mesh strainer seated over a bowl. Allow the mixture to strain in the refrigerator for 4 hours or up to overnight. Store in an airtight container. The buttermilk may be used to make pancakes or other baked goods.
    1. Place cream into the Vitamix container and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend until mixture is thick and stops circulating—this is the whipped cream stage.
    3. Continue blending for 30–45 seconds, using the tamper to press ingredients toward the blades. The mixture will separate into liquid and solids. Continue mixing for 30–45 seconds using the tamper.  
    4. Pour the mixture into a fine mesh strainer seated over a bowl. Allow the mixture to strain in the refrigerator for 4 hours or up to overnight. Store in an airtight container. The buttermilk may be used to make pancakes or other baked goods.
    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend until mixture is thick and stops circulating—this is the whipped cream stage.
    3. Continue blending for 30–45 seconds, using the tamper to press ingredients toward the blades. The mixture will separate into liquid and solids. Continue mixing for 30–45 seconds using the tamper.  
    4. Pour the mixture into a fine mesh strainer seated over a bowl. Allow the mixture to strain in the refrigerator for 4 hours or up to overnight. Store in an airtight container. The buttermilk may be used to make pancakes or other baked goods.
    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend until mixture is thick and stops circulating—this is the whipped cream stage.
    3. Continue blending for 30–45 seconds, using the tamper to press ingredients toward the blades. The mixture will separate into liquid and solids. Continue mixing for 30–45 seconds using the tamper.  
    4. Pour the mixture into a fine mesh strainer seated over a bowl. Allow the mixture to strain in the refrigerator for 4 hours or up to overnight. Store in an airtight container. The buttermilk may be used to make pancakes or other baked goods.
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Nutrition

1 serving (15 g)
Calories 70
Total Fat 7g
Total Carbohydrate 1g
Protein 1g
Sodium 15g
Saturated Fat 4.5g

Chef's Note

  • Create flavored butters by adding sun-dried tomatoes, herbs, or cinnamon in Step 1. Butter can be held under refrigeration for up to a week. If butter looks like a curdled whipped cream, continue blending until the buttermilk completely separates from the solids.
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