Cheesecake factory butter recipe

🧂 Ingredients

• Heavy whipping cream- 32 ounces
• Pinch of salt
• Paper towel or

  a cheesecloth- 2 piece
• Ice water.

Instructions

• 1 In a mixing bowl, add 32 ounces of heavy whipping cream and a pinch of salt.
• 2 Using a kitchen-aid mixer or hand mixer, beat the cream for about 10 minutes or
  until it thickens and turns into whipped cream.
• 3 Once the whipped cream is formed, continue to whip for another 5-6 minutes until
  you see a clear separation between the butter solids and whey.
• 4 Place two pieces of paper towel or cheesecloth over a bowl and pour the whipped
  cream onto it.
• 5 Gather up the sides of the towel and twist it tightly to form a ball.
• 6 Over your sink, squeeze out as much whey as possible from the butter solids.
  This step is important to prevent spoilage.
• 7 Once all the whey is squeezed out, add the butter back into the mixing bowl and
  gradually pour in ice water while beating at low speed for about 30 seconds.
• 8 Using a spatula, scrape off any remaining whey from the sides of the bowl and
  form the butter into a ball.
• 9 Your Cheesecake Factory Butter is now ready to be used! You can store it in an
  airtight container in the fridge for up to 2 weeks.

Nutrition Info