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Cheesecake Factory Butter
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Servings:
1
Author:
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Course:
Side Dish
Cuisine:
French
Keywords:
Butter
🧂 Ingredients
16 ounces
Heavy Whipping Cream
Pinch
Of Salt
Ice Water
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Instructions
1
Let your heavy whipping cream come to room temperature for 30 minutes.
2
Add your wishing attachment to your kitchen aid mixer.
3
Add your splash guard if you have one to keep your kitchen clean.
4
Add the room temperature cream to your mixing bowl.
5
Mix on low and gradually turn the speed up until you reach your top speed
setting of 10. As the mixture thickens you can do this without making a mess.
6
Mix until you see the buttermilk separate from the butter, this takes about 3
minutes.
7
Pour out the buttermilk and save for other recipes.
8
Rinse the butter with ice water, you will need to do this about 3 times until
the water is clear. After each rinse, make sure you are using new ice water and
discarding the old milky water.
9
Transfer the butter to the mixing bowl and squeeze with excess liquid out of the
butter. Use a cheese cloth or paper towel to get all of the moisture out.
10
Now add in your pinch of salt to your taste, kneed it into the butter.
11
Serve and Store!
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