★Ingredients
- 2 cups heavy cream (or whipping cream)
Zucchini and Potato Patties Recipe
★Instructions
- Chill the Bowl and Cream:
- Place a mixing bowl and beaters (or whisk attachment) in the refrigerator for about 15 minutes to chill. This helps the cream whip faster.
- Pour the Cream:
- Pour the chilled heavy cream into the chilled mixing bowl.
- Whip the Cream:
- Using a hand mixer or a stand mixer, start whipping the cream on medium speed.
- After about 5-7 minutes, the cream will begin to thicken and form soft peaks.
- Continue to whip past the whipped cream stage, and after about 8-10 minutes, the cream will begin to separate into butter and buttermilk.
- Separate the Butter:
- Once the butter has formed (you’ll see solid yellow butter and liquid buttermilk), stop the mixer.
- Pour the buttermilk into a separate container. You can save this for baking or cooking.
- Wash the Butter:
- To remove any remaining buttermilk (which can cause the butter to spoil faster), rinse the butter with cold water.
- Press the butter with a spatula or your hands to squeeze out any extra liquid. Repeat this rinsing process until the water runs clear.
- Add Salt (Optional):
- If you prefer salted butter, you can add a pinch of salt and knead it into the butter.
- Store the Butter:
- Place the butter in an airtight container and refrigerate. Homemade butter will last about a week in the fridge.
Enjoy!