How to Make Homemade Butter (plus a review of the Hamilton Beach Stand Mixer and giveaway)
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I think I’ve mentioned before that I have a food “bucket list.” (By bucket list, I mean I have a list of different recipes and techniques I want to try someday.) I finally had the opportunity to cross another project off my list! Woo-hoo, I made butter!
Butter is actually really easy to make, just add heavy cream to a bowl and blend… The reason I’d never attempted it before was that I didn’t want to stand over a bowl with my hand mixer for the 10+ minutes needed to turn the cream to butter. (It takes longer with a hand mixer.)
Hamilton Beach generously sent me one of their new 6-speed stand mixer and a hand mixer to try out. I thought about making something easy like cookies or a cake, but I figured this was my opportunity to make something I wouldn’t want to make with a hand mixer… So homemade butter it was!
Butter is definitely something you need to try (even without a stand mixer.) My kids were in awe that I made butter and it was so good!
I really enjoyed using this stand mixer. It has a powerful 300-watt motor and the same mixing action as another well known popular stand mixer. The motor and mixing action makes mixing up bread dough, cakes, cookies or whipped cream (and butter) a breeze! The best part is that this mixer is about 1/3 the price of the brand I was referring to above.
I made a video of the mixer in action, (it’s a little lame-sorry) you can see it here. Someday, I’ll take the time to work on my video-making skills…
Here comes the good part!I’m giving away a Hamilton Beach Stand Mixer and one of their soft scrape 6-speed hand mixers! You can find the giveaway info after the recipe.
Homemade Butter
Ingredients:
16 oz heavy cream (I doubled this amount so I could have regular butter and honey butter)
Instructions:
1. Add heavy cream into bowl. Mix for about 10 minutes (a bit more if you’re using a hand mixer), or until the butter begins to separate. (The liquid will start sloshing around)
2. Separate the butter from the liquid and squeeze out as much liquid as you can. (This will help the butter keep longer.) To do this, I wrapped the butter in a paper towel and the plastic wrap and squeezed.)
3. Store in the fridge in a covered container for a couple of weeks.For honey butter, blend in about 1/4 cup of honey for every 8 oz of the finished butter. (16 oz of cream should yield about 8oz butter.) A hand mixer works best.
Enjoy!
Want to win this mixer (or the soft scrape hand mixer?) Visit today’s Inspiration Monday post to enter. (Here.) Good luck!
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