Homemade Unsalted Butter

1. 1

   Pour the heavy cream in the bowl of your electric mixer.

2. 2

   Turn it on high speed and whip up the cream.

3. 3

   When the cream is nice and whipped, dont stopkeep whipping it until the fats in it separate from the liquid and stick to the whisk.

4. 4

   It will take a good 5 minutes.

5. 5

   At this point, move the solid fats (which is your butter) into a cheesecloth.

6. 6

   Squeeze out the remaining liquid, then rinse it under water; squeeze again.

7. 7

   Then remove the butter from the cheesecloth, wrap it up into plastic paper and refrigerate it until you are ready to use it.

* Per serving · 4 servings · Values may vary.

No additional tips available.