If you’re looking for a rainy day activity, or just want to make some fresh butter, this is an easy project. Also, the history and science behind it is pretty cool.
You’ll Need:
- Heavy Whipping Cream
- Salt
- Honey
- Container with a Lid
- Fork or Strainer
Make Honey Butter:
Fill a container with some heavy whipping cream, cover, and shake, shake, shake! You’ll be shaking for at least 5-10 minutes, depending on how much you poured, maybe more. After the butter forms, drain the liquid, and add salt and honey to taste.
Grab Your Honey Butter Ingredients
I filled a small container, halfway, with heavy whipping cream. Find a container that closes tightly, or things will get messy. Also, it must be heavy whipping cream, because I don’t think regular milk, or substitutes, would work.
In terms of portions, I don’t know how to give you exact numbers, but in this case, I used 2 oz. of heavy whipping cream in a 4 oz. container, and in the end, it made a butter ball that was about the size of a walnut.
Cover and Shake
The article says to bring it to room temperature for a few hours, but I’ve always used cream straight out of the fridge. You’re going to shake for a while, and you’ll get tired. Don’t be shy about asking for help. I shamelessly get the whole household involved.
After a while, you’ll think you made butter, but it’s just whipped cream, so keep shaking.
The Butter Separates
Don’t give up hope yet, because you’re almost there. After what feels like forever, the butter will separate. For me, this took about 9 or 10 minutes.
Now you have butter, and buttermilk.
Strain the Butter
Separate the butter from the liquid. I normally use a fork, but since I wanted to look fancy for this post, I pulled out my fancy spoon strainer. You can extend the butter’s shelf life by rinsing off the buttermilk, but I like to make small amounts for immediate use, so I skipped that step.
If you do want to wash out the buttermilk, add some water, slosh it around, strain, and repeat several times until the water is clear.
Add Salt and Honey
People get angry with me whenever I say how much seasoning I use, so I’ll just say to add salt and honey “to taste.” I personally don’t like things that are too sweet, or generally over-seasoned, but some like to add confectioners sugar to their honey butter.
Now it’s ready to use. I spread mine on corn muffins.
It doesn’t have to be honey, you can add whatever ingredients you want. We once added chopped rosemary, black pepper, and minced garlic to our butter for bread.
If you come up with a good combination, let me know!
Notes of Currant 