Homemade Butter for the Kitchen Aid
Discover the joy of making your own **homemade butter** with this simple and satisfying recipe designed for your KitchenAid mixer. With just **2 cups of heavy whipping cream** and a few minutes of prep, you can transform basic ingredients into luxuriously creamy butter right in your own kitchen. This recipe features an easy-to-follow method using your stand mixer’s whisk attachment to churn the butter, while a clever ice water rinse ensures optimal texture and extends freshness. Customize your creation by adding a hint of salt for the perfect homemade salted butter. Not only will you enjoy silky-smooth results, but you’ll also have fresh buttermilk as a delightful byproduct for baking or cooking. Ready in just 20 minutes, this DIY butter recipe is ideal for spreading on fresh bread, enhancing your favorite dishes, or gifting to friends.
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Recipe Information
Ingredients
- 2 cups Heavy whipping cream
- 2 cups Ice water
- 0.25 teaspoons Salt (optional, for salted butter)
Instructions
Pour the heavy whipping cream into the bowl of your KitchenAid mixer fitted with the whisk attachment.
Start the mixer at medium speed and beat the cream for about 5-8 minutes. Initially, the cream will turn into whipped cream, then begin to break down and separate into butter and buttermilk.
Once you see the butter solids separating from the liquid, reduce the mixer speed to low to prevent splashing.
Turn off the mixer and strain the buttermilk using a fine mesh sieve or cheesecloth, collecting it in a separate container if you want to save it for later use.
Return the butter solids to the mixer bowl and pour in 1 cup of ice water. Use the mixer on low speed to 'rinse' the butter, which helps remove any remaining buttermilk. Drain the water and repeat the process with the second cup of ice water.
After the final rinse, use a spatula or your hands to press out any excess water from the butter.
If desired, mix in 0.25 teaspoon of salt for salted butter.
Shape the butter into a log or press it into a butter dish. Refrigerate for at least 30 minutes before use. Store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 0.0 g | 0% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 0 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 0 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
