Heavy Whipping Cream
Heavy whipping cream isn’t just for coffee and chefs. You can make whipped cream, butter, and buttermilk.
“Butter? Seriously? Why not just buy it?” hubby asked somberly.
“Why not?” I said. “It’s not like I’m buying a cow or anything, but the fresh cream…”
“But the neighbors said they would help!”
Well, the kids love experiment just as much as mommy and I needed something to entertain them. As I was surfing the web, I came across Free Range Living’s blog on making butter. I knew we just had to try it once I saw how easy it was!
Making butter is very easy and quick. Most people buy butter because heavy whipping cream is just as expensive as butter itself-just no dishes to wash. Another convenient item from the grocery store. Even if you don’t make butter for your daily dishes, it’s a wonderful experience on homemade bread-white, wheat, cinnamon raisin, etc.
You can make butter either by hand or by Kitchenaid. By hand, you will want to check out this YouTube clip: How to Make Butter with Robert Krampf.
Although I haven’t done it by hand, it too looks easy. I knew my kids wouldn’t want to shake it vigorously for so long, so we used the KitchenAid (they never tire of moving the switch). You need: jar with a lid, a marble, a strainer, and salt. Place the cream in the jar, shake vigorously until the cream becomes a solid. It takes awhile. Did I mention vigorous shaking? For at least five minutes. I’ll let you watch the video and determine which course of action you want to take.
For the KitchenAid method, you’ll need: cream, a KitchenAid (paddle attachment), salt, raspberries or garlic (optional).
First step is to let the whipping cream get to room temperature. I’ve made butter when it’s cold, but its better if its room temperature. It also helps if the bowl is cold, but I found it doesn’t matter if it is or not. Some people use the whisk attachment, but to me, that’s one more thing to clean (by hand).
Turn on your KitchenAid (or have your helpers do this). After about 2-5 minutes, you will have whipped cream! No wonder my friend, A, doesn’t buy the can stuff. All those preservatives-yuck! If all I am making with my cream is whipped cream, I use the whisk attachment.
|Before buttermilk seperated|
If you don’t want/need whipped cream for your fresh berries, cakes, etc., keep mixing! After another 5-10 minutes, you’re whipped cream will turn into a dough-like substance and a few more minutes later, your butter will transform before your eyes! You’ll notice a liquid at the bottom of the bowl. This is buttermilk. You’ll need to take the butter out of the bowl and strain it. You can save the buttermilk for other uses if you want. Otherwise, it goes down the sink.
|This is why I don't use the whisk to make butter|
If you want unsalted butter, you’re done! If not, one more step. Wipe your KitchenAid bowl with a paper towel to get the remaining buttermilk. Return the butter to the KitchenAid with paddle (wipe that as well) and add salt. Add a pinch at a time. You do not want to oversalt! Free Range Living says “add 1/2 a teaspoon of salt for every pound of butter (remembering that 1 quart of cream will yield about a pound).” I make butter out of leftover heavy whipping cream so my amounts always vary. This is also the time to add your optional ingredients (garlic, raspberries, etc).
Put in a container- I use plain ole Tupperware/glad containers, Free Range Living has a French butter bell. Amazon has a bunch of really cute buttersavers for $10+ dollars. What a way to present your homemade butter!
Check out how to make homemade whole wheat bread and enjoy!
You can freeze your butter- just make sure its sealed!
Free Range Living: http://freerangeliving.blogspot.com/2006/11/making-butter.html
Amazon: http://www.amazon.com butter bell