I will always shout from the tree tops that HOME MADE IS BEST!
Yet when it comes to butter, I typically use Kerrygold. But did you know that if you have a pint of cream, you can have butter in 5 minutes? It’s amazingly easy to make. And it’s fresh and luscious! I’m also a huge fan of compound butters, both sweet and savory. Well this home made butter is both! Rich cream, sweet fresh strawberries and spicy pink peppercorns combine to make a slightly sweet and savory butter, perfect to serve with a spring or summer breakfast or brunch. And I’ll even be using it in a savory dinner later in the week.
I also abide by the saying, garbage in-garbage out. So use the very best ingredients you can.
Butler’s Orchard, my local farm, had some beautiful strawberries this season. And I bought a couple of pints of Trickling Springs cream while I was there. It’s the kind of cream that has that thick clot at the top of the bottle!
Simply beat the cream until it comes to soft peaks. DON’T MISS THIS NEXT STEP. Turn off the mixer, grab a couple of those amazing strawberries and dip away! Hey, you’re making butter from scratch, my friend. You deserve a few whipped cream dipped strawberries!
The cream is going to begin to look curdy. Keep mixing. It’s going to separate even further. Soon the clumps of butter will begin to form in your beater.
The other advantage to making butter from scratch is that you get a two-fer. Pull the butter out. But save the liquid. That is buttermilk my friends. And mine is going into some pancakes this weekend!
Next, you will want to wash the buttermilk from the butter. Simply place the butter back in the bowl, and pour some ice water over it. Press the butter down with a spatula or your hands and turn it over. You will see the water turn milky. Pour out the milky water and repeat the washing process until you have clear water in the bowl. This may take two or three washes. But it will help the butter last a bit longer. It should keep for a couple of weeks.
And last of all, return the butter to a clean mixing bowl and add some salt, the strawberries and peppercorns. Blend until everything is combined and the butter is creamy.
Nothing left to do but enjoy!
Enjoy it now, or freeze it for later.
- 1 pint of heavy cream
- ¼ cup of chopped strawberries
- 1 teaspoon of crushed pink peppercorns
- ½ teaspoon of kosher salt
- Place the cream in the bowl of your electric mixer fitted with the whisk attachment.
- Whip the cream on medium high for about 5 minutes.
- Remove the butter solids from the bowl and reserve the buttermilk for another use.
- Place the butter back in the bowl and pour a little ice water over it.
- Press the butter with your hand or a spatula to release any excess milk from it.
- Remove the butter and dump out the cloudy water.
- Repeat the process (2-3 times) until the water left in the bowl is clear.
- Place the butter back into a clean mixing bowl.
- Add the strawberries, pink peppercorns, and salt.
- Blend to combine.
- If desired, once combined, you can add back the whisk attachment and whip the butter till creamy.
- Use right away and it will last for about 2 weeks or freeze it for about a month.
- **This recipe makes about ½ pound of butter and 1 cup of buttermilk**
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