Homemade Whipped Butter Recipes

Steps:

• Beat milk and butter together until light and fluffy.
• This expands the volume by a third and makes it easier to spread.

Steps:

• Using an empty plastic jar (I use an empty peanut butter jar):.
• Pour Heavy Whipping Cream into jar, leaving about 2 inches from the rim.
• Add salt or any other spice you desire (I recommend using salt for the first time).
• Seal tightly and shake jar lightly.
• Insert sealed jar into an Oven Mitt (bottom first) and place a tight rubberband around the top (beneath the covered portion of the lid).
• Place into a dryer on the No Heat setting and run for 10-15 minutes.
• After 10-15 minutes remove jar, shake lightly, tighten lid (lid may loosen a bit - I like to check it after 10 minutes).
• Repeat dryer method 3-4 times until desired texture is achieved.

Steps:

• Add the cream, cookie butter and confectioners' sugar to a large bowl if using a hand mixer or to a stand mixer fitted with the whisk attachment. Beat on medium-high speed until it holds medium peaks, 5 to 7 minutes. Serve spooned over a slice of pie or topping a mug of coffee or hot chocolate.

Steps:

• In a small bowl, mix all of the ingredients together until smooth. Cover and refrigerate until ready to use.

Steps:

• Whip butter with mixer until fluffy.
• Gradually add in honey and mix until well blended.
• Chill until ready to use.
• VANILLA CINNAMON HONEY BUTTER: add 1/4 teaspoon vanilla and 1/4 teaspoon cinnamon.
• ORANGE HONEY BUTTER: add 1-2 teaspoons grated orange zest.
• LEMON HONEY BUTTER: add 1-2 teaspoons grated lemon zest.

Steps:

• In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled.
• In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.

Steps:

• Prepare a screw top jar. It must be clean, dry, and not smell like it's previous contents. (Peanut butter jars work great, as well as baby food jars for smaller portions).
• Pour the cream into the jar, and put the lid on. You will need to leave the jar about half empty to have space to shake, so adjust the amount of cream accordingly.
• Shake the jar vigorously. After a bit, it will coat the sides of the jar, then become whipped cream. Keep shaking - it will start to separate. Its done when it is totally separated into butter and buttermilk.
• NOTE: I stopped every minute to open the jar and take a picture (and let my arm rest :-) ) and it took 7 minutes of shaking. After several reviews, I thought that I'd mention that it takes some people longer - even 20 or 30 minutes - but it is still worth the time to make :D .
• Pour the buttermilk into a separate container, and enjoy!
• A great project for school kids is to use the buttermilk to make biscuits or bread, and then eat it with the butter. While it is very soft at first, it gets rather hard as you store it in the fridge, and will need to soften if you plan to use it as a spread. (If you don't eat it all right away!).
• While researching cheese making I discovered that the resulting butter milk is 'old fashioned' and purchased buttermilk is thicker as it is cultured in a process similar to yogurt. (Someone mentioned this in a review as well.) I have used it with great success in a few recipes without knowing that there was a difference.

Steps:

• Pour the cream into a jar with a clean marble inside. Screw the lid on tightly. Shake the jar continuously for 5 mins (you can take turns shaking with someone else). The movement of the marble acts as a whisk and helps the butter to churn. You can do it without the marble, it just takes longer. At first the cream will thicken to whipped cream, then it will get even thicker. After about 5 mins you will hear sloshing in the jar - give it a few more vigorous shakes, and that's the butter churned.
• Scrape out the contents into a sieve sitting over a bowl - the liquid that drains out is buttermilk (which can be kept and used for baking or in pancakes), and the fatty solid in the sieve is the butter.
• With clean hands, squeeze the butter between your fingers over the sieve to squeeze out any more buttermilk, while working it into a ball. 'Wash' the butter in a bowl of ice-cold water to get rid of any residual buttermilk.
• To make brandy butter, beat the sugar and a small pinch of salt into the butter, then work in the brandy 1 tbsp at a time. Will keep in the fridge for up to one week.

Steps:

• Pour cream into the jar and screw on the lid. Shake jar until butter forms a soft lump, 15 to 20 minutes. Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk.
• Pour contents of the jar into a fine mesh strainer and strain out the buttermilk, leaving the solid butter. Remove the lump of butter and wrap in plastic wrap. Refrigerate until needed.

Steps:

• Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.

Steps:

• Bring the butter and cheese spread to room temperature.
• In a medium-sized bowl, whip the room-temperature butter with a hand mixer on high until pale yellow and doubled in size, about three minutes.
• Add one tablespoon room-temperature cheese spread into the whipped butter. Whip on high until completely incorporated, about a minute. Make sure you then scrape down the sides.
• Add the second tablespoon of cheese spread, then whip on high until incorporated for about a minute. Scrape down the sides and whip some more for another thirty seconds or so. The final mixture should be a very pale orange.
• Place mixture into an airtight container and keep refrigerated. Remove from fridge 15 minutes before serving to experience optimal spreadability.
• NOTES: To reduce the saltiness, you may opt to exchange the salted butter for unsalted. To enhance the cheddar flavor, you can add another tablespoon of cheddar spread (though I'd highly recommend you use unsalted butter). Lastly, if you struggle finding sharp cheddar cheese spread at your local grocer, you can check Target (where I got mine--Wisconsin's Kaukauna brand) or any local gourmet grocery stores.