Simple Stand Mixer Butter (small batch)
So, I wanted to try my hand at making butter, but all recipes I was finding called for using a food processor and I don't have one right now.
I found a recipe using a stand mixer on the Epicurious website, but it called for 6 cups cream (and various other ingredients). So I decided to scale it down and simplify it so a) I didn't waste an unnecessary amount of cream if I screwed it up and b) I was adding only what I wanted without all the fancy stuff they thought they needed.
If you increase the quantity of cream I highly suggest their recommendation of enclosing the opening of your mixer with plastic wrap even if you have a splash guard in place. The liquid really splashes out crazy-like. Lol. Just wrap it as best you can around the mixer, bowl, and all. Do this after adding the salt. 😉
There is also an added bonus in making your own butter. You also end up with buttermilk (this is the liquid that separates from the solids). Now, it's not what you're used to seeing in the store, but you can definitely save it for another use.
Simple Stand Mixer Butter (small batch)
So, I wanted to try my hand at making butter, but all recipes I was finding called for using a food processor and I don't have one right now.
I found a recipe using a stand mixer on the Epicurious website, but it called for 6 cups cream (and various other ingredients). So I decided to scale it down and simplify it so a) I didn't waste an unnecessary amount of cream if I screwed it up and b) I was adding only what I wanted without all the fancy stuff they thought they needed.
If you increase the quantity of cream I highly suggest their recommendation of enclosing the opening of your mixer with plastic wrap even if you have a splash guard in place. The liquid really splashes out crazy-like. Lol. Just wrap it as best you can around the mixer, bowl, and all. Do this after adding the salt. 😉
There is also an added bonus in making your own butter. You also end up with buttermilk (this is the liquid that separates from the solids). Now, it's not what you're used to seeing in the store, but you can definitely save it for another use.
Cooking Instructions
- 1
Fold cheesecloth over on itself so it is 3 layers thick Place cheesecloth in colander. Place colander over a bowl. Set aside. NOTE: If you have a very large piece of cheesecloth you may be able to cut out the section you'll use and save the rest.
- 2
Place cream in the bowl of a stand mixer fitted with the wisk attachment. Whip at high speed until soft peaks form. At that time add salt while mixer is running.
- 3
Continue whipping at high speed until the solids and liquid completely separate, this will take about 10 minutes. Only stop to scrape sides down once or twice if necessary to ensure all cream is incorporated (I did this twice).
- 4
When separation is complete you will know. The liquid will begin to splash out of the bowl. As soon as this happens stop your mixer. You'll see the butter trapped in the wisk and buttermilk pooled in the bottom.
- 5
Tap wisk on bowl to release butter. Pour everything into your prepared cheesecloth. Bring loose ends of cheesecloth together. Twist closed around butter as tightly as possible to squeeze out as much remaining liquid as you can.
- 6
Open up cheesecloth and Tadaa! You now have a ball of butter! Transfer butter to one airtight container and buttermilk to another. Both will keep refrigerated for 1 week. This yields a little under 1 stick of butter.
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