Homemade butter…easier than you ever could have imagined. I simply take 32oz of heavy shipping cream and whip it on high with my stand mixer (balloon whisk attached) until the whey separates…drain, press, add delicious crusty bread…and ENJOY! It takes about 12 minutes for me.
(It’s much more pleasant a task if you have a hungry kiddo anxiously awaiting your end result! 😉 )
Leave a Reply