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*Homemade butter with Stand Mixer
1 quart - Heavy Cream. Fresh dairy cream or heavy whipping cream
Salt (optional)
INSTRUCTIONS
1. Let the cream sit out to reach room temperature. Using cold cream will just take longer for the fat to separate.
2. Pour the cream into the mixing bowl and use the whisk attachment. Use medium level on your stand mixer (4 or 5) Place bowl guard/pouring shield or a dish towel.
3. Keep mixing! Gradually increase mixer from lowest to highest setting. This should take about 20-30 seconds. You will see the cream turn into butter. *You will hear a sloshy sound and that is when the fat is separating from the buttermilk.
4. After about 3 minutes going at full speed- you will see the butter collect in the whisk and the buttermilk around the bottom of the bowl.
5. Gather the butter, run the butter under cold water in the sink, until you see the water runs clear.
6. You can place butter in cheese cloth to squeeze out any remaining moisture.
7. IF YOU WANT TO ADD SALT- place the butter back in the mixer bowl and beat on medium with the paddle attachment. Add salt or any other herbs.
8. Place your butter into container and place in the fridge.