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Butter, homemade



1/2 cup or more

  • 1 cup heavy whipping cream
  • 1/2 cup cold water
  • 1 ice cube
  • salt to taste (optional)
  1. Pour the cream into an electric blender and cover tightly. Blend on high speed for about 15 seconds or longer, until whipped cream has been made.
  2. Stop the motor and add the water and the ice cube—the ice will help solidify the butter as it floats to the top of the liquid. Blend again on high speed for two or three minutes, or even longer, or until the whipped cream solidifies and becomes butter.
  3. Spoon the butter into a strainer set over a small bowl and allow to drain. It can then be set in a dish and kneaded with a spoon to remove any remaining liquid.
  4. If salted butter is desired, the salt should be incorporated into the butter as it is being kneaded in the above step.
  • The method used in this recipe is that of "Quick Blender Butter" from the iconic 1961 New York Times Cook Book by Craig Clairborne. It can also be made, although considerably more slowly, in an electric mixer as if preparing whipped cream. Once the whipped cream stage has been reached, the beating continues until the whipped cream hardens and becomes butter.
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