Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
Preparation Transfer cream to bowl of 5-quart electric stand mixer fitted with whisk attachment. Tightly cover top of bowl and mixer with plastic wrap. Beat cream at moderately high speed until it holds soft peaks, 10 to 12 minutes. Increase speed to high and beat until mixture separates into thick, pale-yellow butter and thin, liquid buttermilk, about 5 minutes more.
Step 2
Strain mixture through colander into large bowl. Using hands, vigorously knead butter in colander, squeezing out remaining buttermilk, until dense and creamy, about 5 minutes.
Step 3
Transfer butter to large bowl, reserving buttermilk. Using hands, knead salt into butter. Roll into logs and wrap in plastic wrap or transfer to airtight container and refrigerate. (Butter will keep up to 1 week refrigerated or 1 month frozen.)
Step 4
Strain buttermilk through fine-mesh sieve, then cover and refrigerate up to 1 week.
Your folders
onegoodthingbyjillee.com
Your folders
cooking.nytimes.com
4.0
(13)
Your folders
insanelygoodrecipes.com
5.0
(1)
15 minutes
Your folders
billyparisi.com
5.0
(40)
20 minutes
Your folders
easyfamilyrecipes.com
5.0
(5)
20 minutes
Your folders
easyfamilyrecipes.com
Your folders
iambaker.net
Your folders
cakesbymk.com
5.0
(12)
Your folders
goodlifeeats.com
4.8
(11)
Your folders
bbcgoodfood.com
Your folders
foodnetwork.com
3.9
(8)
Your folders
iambaker.net
4.8
(11)
Your folders
onceuponachef.com
5.0
(1)
10 minutes
Your folders
sugarandcharm.com
5.0
(3)
Your folders
mightymrs.com
5.0
Your folders
epicurious.com
4.0
(15)
5
Your folders
butterwithasideofbread.com
4.9
(55)
25 minutes
Your folders
sallysbakingaddiction.com
4.9
(175)
15 minutes
Your folders
altonbrown.com