As written, the recipe doesn't contain all of the information you need to make butter. I used KA mixer with whisk attachment (since you really make whipped cream first then continue beating). On speed setting 8 (highest speed) takes between 15-20 minutes. Follow other's advice to either use cheese cloth to strain out excess liquid or use a strainer. Adding salt is NOT necessary (without salt you will have unsalted butter). Very important to compress the butter that results or it very watery, even so, you can't compress it as tightly as done when butter is processed commercially. The result can't be used for baking since it won't measure the same as butter you buy in the store, but good for sauteeing or spreading on toast where measureing is not required.
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As written, the recipe doesn't contain all of the information you need to make butter. I used...