Makes: about 1 cup • Time: 10 minutes
You may remember learning to make butter in a jar as a child. This updated version in a stand-mixer requires far less exertion. Add a touch of fleur de sel finishing salt at the end, and this butter is the perfect accompaniment for fresh breads.
- 2 cups heavy cream
- ½ to ¾ tsp. fleur de sel finishing salt
1. In bowl with a handheld mixer or a stand mixer fitted with the whisk attachment, beat the cream on high. The cream will soon hit the whipped stage, becoming light and fluffy. Continue to beat the cream.
3. After 2 to 5 minutes, depending on the cream, temperature, and mixer, the butter fat solids will separate from what is now buttermilk. Reduce the speed to low and beat another 30 seconds.
4. Transfer the solids to a bowl lined with a fine mesh sieve or cheesecloth and squeeze to release all the buttermilk from the butter solids. Transfer the buttermilk to a glass jar and refrigerate for another use.
5. Return the solid butter to the cleaned mixing bowl. Add the salt and whip until combined. Transfer to a glass jar and refrigerate for up to 1 month.