Butter in a Pinch
If you’re anything like me, there is no real way to bake without real butter. So what happens when you reach into your fridge only to find that you have way less butter than you thought you had but have an over abundance of heavy cream? You know it, you make some butter in a pinch. This butter is so simple, my wife thought I was kidding when I had her snap a few pics for the post. This Butter in a Pinch recipe will certainly save you lots of money and give you the satisfaction of truly enjoying one of the finer things in life. So, here you go. My Butter in a Pinch.
Yep, the picture says it all. If you have a stand mixer, hand mixer, or a food processor and some heavy cream, you have butter. I added some sea salt to the mix so I don’t have to add any salt to my recipes but I’m telling you, its all up to you in the end. Too easy right? Where I come from, a pound of butter starts at $4 for no name brands and runs up to and beyond $7 for name brand butter salted or unsalted. I’m sorry, I do way too much baking for that nonsense and when I can buy a litre of heavy cream for $5 , I get the butter I need for any recipe I choose with leftover cream for other recipes too. How sweet is that? Ya I know, what’s the catch? No catch. Just the promise of amazingly creamy and delicious butter that doesn’t leave your pocket book empty and keeps you away from that god awful margarine.I’m a save me the labour pains and show me the baby type of guy but, for this Butter in a Pinch post, I couldn’t do it without the process (it’s a do you believe it or not kinda thing). But yeah, you get the beginning, middle and end pics of the process today. Did I mention you also get some of the most incredible buttermilk at the end of it all too? Well, spoiler alert! I made some incredible chocolate chip muffins for the kids lunches with them and to be honest, they went ape over them.
- 2 cups Heavy Cream
- stand mixer
- 2 tsp sea salt
Butter Comes to Life:
- Pour your heavy cream into your mixer with 2 tsp sea salt and attach your whisk.
- Whisk on medium until the cream starts to thicken then turn it up to high and set your timer for about 13 mins.
- Stop halfway through the process and scrape down the sides of the mixing bowl and keep on trucking.
- When your heavy cream starts to turn yellow and separates, turn the mixer down to low and mix for a few more seconds.
- Run your hand under very cold water and scoop up your butter from the whey and form into a ball giving it a good squish to remove any excess whey.
- Wrap in parchment paper or put in an airtight container and let refrigerate.
(My butter milk)!
Yeah, gone are the days of hand churning and the butter making process taking hours. This Butter in a Pinch was made start to finish in under 15 minutes and is soon going to become the main ingredient in some amazing butter tarts me thinks! In case you’re wondering, I buy two half litres of heavy cream for $2.50 each and yield half a pound of butter per. If not saving you a trip to the market, it will save you some cash too.