Friday, March 6, 2009

Butter and Honey-Vanilla Whipped Cream


The easiest way that I make butter is with a stand mixer. Simply put the cream in the mixer and turn it on low. Gradually increase the speed just as high as you can go without splattering cream everywhere. Stay right there with the cream as it will begin to thicken and you will need to continue to increase the speed. Within five or ten minutes (depending on your mixer and the temperature of your cream), the cream will separate into a chunk and whey. You really want to pay attention because you'll want to turn the mixer down again so that the whey does not splatter all over the kitchen. The chunk is your butter. Put it in a bowl and clean the excess whey off by running the butter under cold water and pushing on it with a spoon. Do this until the run-off is clear. If you want your butter to keep longer, simply salt it and store it in the fridge or freezer.

The Long and Fun Way

1) Put the cream in a jar.
2) Allow it to come to room temperature (which makes the cream separate more quickly ;)
3) Shake the jar until the cream separates.

Depending on how fast/hard you are shaking the jar, you should have butter in 15-20 minutes. However, it might take longer if you're letting your kids shake ;)

Honey-Vanilla Whipped Cream (from Breadbeckers Recipe Collection)

To 1 cup of cream (can use fresh or whipping) drizzle 2 Tbs. mild honey (Tupelo or Clover) and a 1/2 tsp. vanilla while whipping.

Just like the butter, it does work if you want to whip it by hand, but it is much faster with a mixer. ;)

I recommend making this for use right away as it will begin to separate upon sitting.

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