Have you got left over cream? Here is how to make butter from cream. Homemade butter is divine and yes you only need one ingredient to make butter. It is that simple. You can spice it up how you like and shape it how you want. Here is how I made my bear shaped salt and four pepper butter with double cream.
You can shape it how you want to. This is a great way to use up any leftover cream too. Whilst making the butter you also get buttermilk. Having fancy butter no longer has to be expensive. What makes the final touch is what flavour you add in. I love this Cornish Salt & Peppery mix. I went with a butter bear.
How to make Homemade Butter with cream
Ingredients
- 300 ml double cream
- Generous pinch of salt
- Salt & Pepper Mix (optional)
Instructions
- Pour the cream into a mixer (a food processor works well too). Start whisking it. It will turn into whipped cream then into curdled cream ( that looks a bit like cottage cheese). As you whisk the butter will start to form. This can take about 15 minutes.
- You will also notice liquid separating from it. This is buttermilk.
- With clean hands squeeze all the excess buttermilk from the butter then “wash” the butter in ice water to get rid of any extra buttermilk. The water should run fairly clean meaning you have squeezed all the buttermilk out. You can use a muslin cloth for this.
- Getting all the buttermilk out is essential to ensure the butter is not sour and lasts for longer.
- Place your butter in a bowl and season it then shape accordingly.
- Salted butter will stay for a couple of weeks in your fridge. Alternatively you can freeze it.
- For the bear shaped butter, I used a silicone mould. I stuffed the mould with butter then froze it. The silicone mould works perfectly and comes off well too. To serve on my caramelised sweet potatoes in the post, I took the butter out 30 minutes before using.
- Store the buttermilk in the fridge for a week. It is great for pancakes and several other baking recipes.
sweet potatoes and four pepper butter
The butter works really well in many dishes ,including prawn linguine. I like to serve it with Sweet Potato.
I made some perfect caramelised sweet potatoes to go with the butter. It balances the sweetness from the potato and tastes so delicious. After washing your sweet potato, cut it in half lengthways. Drizzle about 1 tbsp of oil on the insides and sprinkle some salt. Rub the halves together then place on a lined baking tray. Bake at 180 degrees Celsius for about 35-40 minutes (depending on the size of your sweet potato). Turn the potatoes over and place on your place. Place your four pepper butter bear on top and tuck in as it melts everywhere.
Want more recipes you can use flavoured butters? What about these Desi Corn Ribs.
