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I just made BUTTER!

How cool is that?! It sounds so impressive but if you have a stand mixer, it’s not difficult at all. I just whipped the 35% cream on #4 setting of my mixer until the buttermilk separated, then followed the directions on this site: I didn’t have butter bats so I just left them as balls and put them in a container to refrigerate. I had frozen some cream to keep while I was away on vacation (about 2 cups). When I thawed it the cream wouldn’t whip properly anymore. It would fluff up but it was grainy and I didn’t know what to do with it until now. I had added about 1 Tbsp of sugar to the little bit of cream I tried to whip so the resulting butter has a touch of sweetness that I really like. I just tried it on some whole wheat toast and it was delish!

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About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

One response »

  1. Pingback: All about BUTTER! | Heather's Homemade

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