Whipped Butter - Tutorial

Making whipped butter is extremely easy, but it does take some time and patience.  Read through the pictures and you'll be amazed at how simple it is to have your own homemade whipped butter.  It will change your life forever!  I use it in all of my cooking.  Mashed potatoes made with this butter are the best I have ever tasted.  No joke.

Let's get started! Dump one quart COLD Heavy Whipping Cream into your bowl.

Start out SLOW! If you try to move through the settings too quickly, you will throw cream all over your kitchen lol. I started out on 2.  BTW, I totally do not speak from experience about throwing cream all over my kitchen. *blink blink*  Not buying it??  Yeah, me either LOL.

As it got a little more substance to it, I moved up to 4. See how it's still throwing cream up the sides of the bowl? Just move one setting at a time to make sure you avoid a mess.

Starting to get some thickness to it, so I worked my way up to 6.

Now, we're just about to whipped cream, so I moved it up to 8 which just so happens to be the factory recommendation for whipping cream.  In case you were wondering.  While I'm doing all of this waiting, I tend to make up silly songs in my head.  You should try it sometime.  It's really entertaining!!

Ahhhh, if we were making whipped cream, this is where we would stop, add a little vanilla, maybe some sugar, or leave it plain. But, we're not doing that today, so let's keep going. Once you have stiff peaks forming, lower your setting back down to 4.

Just let it keep going at the 4 setting.

Getting even thicker now! Keep a very close eye on the change that is about to take place in the thickness and texture of the whipping cream.

What a beautiful site!! See how it's starting to go from whipped cream to almost a cottage cheese type texture? That's what we're looking for!!

Let it beat just a little bit longer. You want this to happen when you lift the mixer out of the bowl. Gorgeous, stuck together, clinging to the mixer, WHIPPED BUTTER! Knock off the butter into the bowl. Add a dash of salt, if you want it salted (use your own judgement for measurement). Now, you can add food coloring to this if you like, but I tend to leave mine just a pretty, fluffy white.

Just put it in your bowl for the fridge and voila! You're done. Mixing up one full quart will make 2 of these Cool Whip bowls of butter. Use one and freeze the other, or be a good person and pass on a bowl of homemade whipped butter to someone else. I promise, they'll love you for it!!