Happy
Tuesday! Have you ever made your own homemade butter? If you are like many of us, we simply go to the store and buy it. I'm guilty of doing that for years. Then after making butter, I realized how utterly simple it really is to make at home and how amazing it tastes when it's freshly made. This butter only requires one ingredient for unsalted butter and two if you want to add salt. I made this butter with my kids in less than 15 minutes and you would have thought I was a magician when they saw the end result. They could not believe the stuff I buy at the store could be made at home so fast. They were also pretty amazed at the cool buttermilk I made with the butter. Nothing went to waste with this recipe.
Now I used the stand mixer method to make things fast and easy. It may not be the 1800's... but nothing beats some fresh homemade butter slathered on some crusty bread. YUM!!
Ingredients:1 pint or 2 cups heavy whipping cream
1/4 tsp salt (or more to taste) ** salt is optional
2 cups ice water
Special Equipment: Stand Mixer with Whisk Attachment
Directions:
Place heaving whipping cream into stand mixer with whisk attachment. Mix on high. 
At the 3-4 minute mark you will start forming whipped cream. Mix again for another 7-9 minutes until you see the butter solids separate from the buttermilk. Strain the buttermilk from the butter solids. Place the butter solids back into the stand mixer.
Note: Save that buttermilk. It's perfect for baking or pancakes.
Now comes the messy part.....
Measure 2 cups of ice cold water. Place half the ice water (no ice cubes) with the butter solids. Mix on high until the butter starts to get clumped and hard. Then strain the butter in a fine mess strainer. Repeat this process twice. Note: You want to cover your entire stand mixer with a towel during this part or you will make a real mess with the ice water.
Once you have strained the butter for the final time, place it back into the mixer with the salt and and mix well. Now you have your own homemade butter. Pack butter into a airtight container and refrigerate up to a week. Enjoy.
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