HOMEMADE BUTTER.

I snagged a KitchenAid and 3 attachments from Facebook Marketplace the other day, so I’m officially in my “I need to make everything from scratch era”. I decided to try my hand at homemade butter and let me tell you, it was so easy and turned out so good.

These homemade butter logs are such a cute gift for family or friends, especially when paired with a homemade loaf of sourdough.

Ingredients:

Heavy Whipping Cream (pick a good quality heavy cream here)

Salt, optional

Brown Sugar (I use Big Tree Farms low glycemic sugar), optional

Mesh strainer or cheesecloth

Instructions:

Pour heavy whipping cream into a standing mixer (you can use handheld if you don’t have a standing mixer!). Whip on medium-low speed (I started at 4 speed on my KitchenAid) until your heavy whipping cream starts to solidify into whipped cream consistency. At that point, you can turn it up a touch more (I bumped the speed up to 6) and continue to let the mixer do the job for you. You’ll want to whip your heavy cream until it’s PAST whipped cream consistency, and then keep going until your heavy whipping cream separates into two. You’ll have chunks of butter while lots of excess liquid — I’ve included pictures for reference!

Once you have your two texture consistency, it’s time to strain. I used a mesh strainer that I have on hand, and gently pressed my butter into the mesh to strain the excess liquid out of it. As I did so, I created two butter logs. Apparently, as you strain the butter, you need an ice water bath, and I totally didn’t do that but my butter still turned out great, so whoops? Lol.

After all the excess liquid is removed, you’ll have your butter logs. This is where you can add your flavor profiles in — I did one butter log with a garlic salt (you can use a high quality plain salt) and one log with brown sugar. The amount of seasoning you need will depend on how much heavy cream you used to begin with (aka how much butter you have!), but the general consensus is 1/4 teaspoon of salt for every 4 oz of homemade butter. And just for reference, 4 oz of homemade butter would equal one store bought stick! I used a garlic salt for my savory butter log, and I was very conservative with my salt — remember, you can always ADD more salt on top, but you can’t remove. For my sweet log, I used a bit more brown sugar, but still was very conservative with the amounts.

When your mix ins are fully incorporated into your log, it’s time for a final shape and you’re all set! I made both of mine more squoval shaped and then wrapped them in parchment paper! You can also use wax paper or beeswax wrap, but I had parchment paper on hand so that’s what I used. Store in the fridge or freezer and use on top of some yummy toast!