Homemade Butter

Ingredients

• 2 cups cold heavy cream
• 1 teaspoon ice water
• 1/4 teaspoon kosher salt

Steps

1. Place cream in bowl of a stand mixer fitted with a paddle attachment. Cover mixer loosely using plastic wrap so it doesn’t splatter everywhere.
2. Beat cream on medium-high until buttermilk and butter solids have fully separated and are splattering around in the mixer, about 15 minutes, stopping halfway through to scrape and squish everything down using a spatula so it’s not just clinging to the side of the bowl.
3. Pour buttermilk and butter solids through a cheesecloth-lined strainer placed over a medium bowl. Pull edges of cheesecloth over solids, and squeeze to release any buttermilk. Return any butter solids to mixer bowl. Save buttermilk for pancakes or another use.
4. Add ice water to the butter in the bowl. Take a spatula and squish the butter against the mixer walls to extract any remaining buttermilk left behind. Take the butter into your hands, and give it a good couple of squeezes. Any whitish liquid coming out is more buttermilk. Take the remaining butter, and add salt; mix it in. Serve immediately, or roll into a log before chilling in parchment or plastic wrap.