MAKING BUTTER WITH MIXER RECIPES

Steps:

• To start set the cream out on the counter for about an hour to let it come to room temperature. This will help the mixing process go more quickly. If the cream is cold it will take longer to separate.
• Pour 2 - pints of heavy cream (32 ounces) or whipping cream into your mixer bowl. Turn the mixer on and start on low speed gradually increasing to medium - medium high speed.
• First the cream will turn into soft whipped cream, then whipping cream with stiff peaks. Keep mixing until the cream separates.
• You will start to see the mixture stick to the whisk attachment. At this point cover the mixer with a dish towel to prevent splattering (this is a must).
• This usually takes about 5 to 10 minutes and you will hear (a sloshing) and see the butter fat separate from the liquid (buttermilk).
• Once the butter has solidified, pour off the buttermilk and save it for baking or use in homemade biscuits, pancakes or waffles.
• Now you want to rinse the butter to remove all the buttermilk. If not the butter will turn rancid.
• Rinse the butter by pouring ice cold water over the butter and pressing the remaining buttermilk out using a small spatula or knead with your hands.
• Pour off the water and repeat the process until the water runs clear.
• Once the water runs clear keep pressing the butter to remove as much of the buttermilk as possible.
• At this point add a bit of salt (optional) and work it through the butter using your spatula.
• Pat the butter dry with a paper towel and place butter in a covered bowl or shape into sticks and wrap in parchment paper (label and date).

Steps:

• Transfer cream to bowl of 5-quart electric stand mixer fitted with whisk attachment. Tightly cover top of bowl and mixer with plastic wrap. Beat cream at moderately high speed until it holds soft peaks, 10 to 12 minutes. Increase speed to high and beat until mixture separates into thick, pale-yellow butter and thin, liquid buttermilk, about 5 minutes more.
• Strain mixture through colander into large bowl. Using hands, vigorously knead butter in colander, squeezing out remaining buttermilk, until dense and creamy, about 5 minutes.
• Transfer butter to large bowl, reserving buttermilk. Using hands, knead salt into butter. Roll into logs and wrap in plastic wrap or transfer to airtight container and refrigerate. (Butter will keep up to 1 week refrigerated or 1 month frozen.)
• Strain buttermilk through fine-mesh sieve, then cover and refrigerate up to 1 week.