Pour the heavy whipping cream and some salt in an old jar. You can ditch the salt, but we find it becomes butter quicker when you add salt. If you are going to stop at whipped cream, you will need to add sugar instead of salt.
Shake shake shake. A lot. And then shake some more. We do this yearly with friends so it helps to share the shaking. This years clocked in at about 10 minutes total, I think.
After awhile you will notice that you can no longer feel any movement in the jar. This is because you have made whipped cream. Don't stop shaking, keep going! After a bit you will feel a thunk thunk and the magic has happened - you've made butter!
Generally you will have to drain off the buttermilk, but for some reason this batch did not have any. Not sure why.
Spread and enjoy.
If you want to get super fancy, right after the butter is made (therefore while it is still soft) pipe it using a cake decorating set into swirls on a parchment-lined baking sheet. Let cool in the fridge. Tell Martha Stewart to kiss your *bleep*.
4 comments:
okay so that looks delicious.
We are doing this for sure! Thanks Bonnie.
We did this today Bonnie, and we had so much fun!. It tasted super good and it was a nice little science lesson. I'm going to do this more often.
I assume I can use the buttermilk in a recipe right?
how much salt are we talking about here? A pinch? A dash? Or something more scientific like a teaspoon? Inquiring minds want to know.
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