Let the beating begin...
This is after a couple of minutes after whipping the cream into shape, you could stop here and add vanilla extract and sugar to dollop on top of your favorite berries or desert, but that's not our goal here, so keeping beating (medium speed)...
After maybe 8 minutes or so, this is what the cream looks like. You can see the fat starting to separate from the buttermilk and clump together. You're doing great!
"Ewww it's just clumpy curds with this weird liquid" ...this is what you get about 10 minutes in! Congrats, we're almost done! Slow it down so you don't make a mess with the butter milk. When it looks like the picture above, stop beating! Time to drain the curds from the liquid. Use a strainer or whatever else works for you. Return to the mixing bowl and starting whisking again on medium speed.
After the second round of whisking, this is what you'll get. Gather up all that butter in your hands and start squeezing out all the leftover liquid out.
You've got unsalted butter, but there are many other options. Strawberry honey, Cinnamon Sugar, Cilantro and Chive, Sun-dried Tomato, Chili Citrus, the possibilities are endless.
For this batch, I made my favorite, Garlic Herb Butter. You give me that and fresh baguette, I will eat the whole thing. It is also great for cooking.
Add one clove of garlic (minced), Herbes de Provence (savory, fennel, basil, and lavender), Salt and Pepper to taste. Stir together. Wasn't that easy?
|Garlic Herb Butter|
Feel proud, flaunt what you've made to your guests. They'll be impressed and crave it every time they come over.