All you need is a pint of cream and a food processor to blitz up your own butter at home. Enjoy it plain, or give it some oomph with one of our flavor variations—then spread it, melt it, or use it in a recipe, like Cumin Lime Shrimp.
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- Yields:
- 2 c.
Directions
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- Step 1In food processor, process heavy cream until it becomes whipped cream, then continue processing until butter solids separate from liquid, 4 to 5 minutes total. Using fine-mesh strainer, strain liquid and discard. Wrap butter tightly in plastic or keep in airtight container and refrigerate for up to 1 week or freeze for up to 3 months.
Boost Your Butter: In medium bowl, combine 1/2 cup butter (at room temp) with desired mix-ins (below), folding until combined. Shape, wrap and store according to master instructions.
CUMIN-LIME
1 tsp lime zest
1/2 tsp ground coriander
1/2 tsp ground cumin
1 small clove garlic, grated
1/4 tsp kosher salt
CHEESY HERB
1/4 cup basil leaves, finely chopped
1/4 cup flat-leaf parsley leaves, finely chopped
2 Tbsp grated Pecorino Romano cheese
2 Tbsp grated Parmesan cheese
1 tsp lemon zest
1/4 tsp kosher salt
1/4 tsp pepper
OLD BAY
1 tsp Old Bay Seasoning
1 tsp fresh lemon juice
1/4 tsp celery seeds
1/4 tsp paprika
SALTED ALEPPO MAPLE
1 Tbsp pure maple syrup
1/2 tsp Aleppo pepper
1/4 tsp flaky sea salt
Did you make this recipe? Comment below!
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.
