Three Easy Ways to Make Butter Using Heavy Whipping Cream: Featuring The Plunger Butter Churn

There is something special about homemade food, isn’t it? It not only tastes better, but it also ensures that we know exactly what goes into our food. One such homemade food that has been a staple in households for centuries is butter. From being used in cooking to spreading it on toast, butter is a versatile ingredient that adds richness and flavor to any dish.

Have you ever thought about making your own butter instead of buying it from the store? It may sound daunting, but with heavy whipping cream, making butter at home is actually quite easy. In fact, there are three simple ways to make butter using heavy whipping cream, and we have listed them below.

Identifying Parts of Your Plunger Butter Churn

The plunger, often referred to as the dasher, is the core component of a plunger butter churn. Structurally, it consists of a long, sturdy rod with a circular or cross-shaped end that physically interacts with the cream. As the plunger is moved up and down, the motion creates turbulence within the cream, causing the fat molecules to collide and clump together. This process is an interplay between physics and chemistry, where the agitation reduces the size of the fat globules, breaking down the surrounding membrane and allowing the fat to coalesce into butter.

The barrel of the churn serves as the container holding the cream. It must be large enough to allow movement for agitation without spilling the contents. The walls of the barrel are designed to contain the sloshing cream as it expands and aerates during the churning process. The churn’s volume is significant because as the fat separates from the buttermilk, it should have enough space to facilitate a proper separation. Insufficient room could prevent the butter grains from coming together and hinder the overall process.

Lastly, the lid of the plunger butter churn is imperative for maintaining a clean environment while churning. It fits snugly atop the barrel and contains an opening just wide enough for the plunger to pass through. The primary function of the lid is to prevent contaminants from entering the churn during the butter-making process, as well as to keep the buttermilk from splattering. A well-fitted lid aids in temperature control—critical to the process—as slight variations can impact the time it takes for the butter to form as well as its quality. The lid, though simple in design, is crucial in ensuring the churning process remains hygienic and efficient.

1. Butter Churn Method

For those looking to try a more traditional approach, the butter churn method is a nod to the past. A butter churn can be a wooden paddle churn, a plunger churn, or even a hand-cranked churn. Here’s how you can make butter using a traditional plunger butter churn:

1. Pour in Heavy Whipping Cream: Start by pouring heavy whipping cream into the churn, filling it no more than half full to allow space for the churning action.

1. Use Your Dashed: Begin by plunging the dasher (wooden stick) steadily. As you churn, the cream will thicken into whipped cream, and with continued churning, it will begin to form grains of butter.

1. Watch for Separation: After about 45 minutes of churning (time can vary), you should see a clear separation between the butter and the buttermilk. You will hear a sloshing sound as the buttermilk separates from the butter.

1. Stop and Drain: Once the separation is clear, open your churn and pour off the buttermilk, making sure to save it for other culinary uses if desired.

1. Rinse Your Butter: Scoop out the butter and place it into a bowl of cold water. This process, called ‘washing the butter,’ removes any remaining buttermilk. Knead the butter in the water with your hands, then drain and repeat this process until the water runs clear.

1. Press Butter: Remove the butter from the water and squeeze out any excess liquid. At this point, you can also add salt to your butter for flavor. If you choose to salt your butter, knead it again to ensure even distribution.

1. Butter Storage: Your butter is now ready to be shaped, wrapped in parchment paper or placed in an airtight container, and refrigerated or frozen until use.

Using a butter churn may take more effort and time, but the end result is a delicious, creamy butter that has been crafted with a touch of tradition.

Expert level advice: To achieve the best results while making butter, it’s essential to ensure that the equipment you’re using is clean and free from any residues or contaminants. Moreover, using heavy cream that’s at room temperature or slightly warmer is more optimal than using cream straight out of the refrigerator. Lastly, always use high-quality cream, as it has a more substantial fat content, which yields more butter.

2. Mason Jar Method

The mason jar method is the most popular and easiest way to make butter using heavy whipping cream. All you need is a mason jar, heavy whipping cream, and some patience.

To make homemade butter using a mason jar, follow these steps:

1. Fill a Mason Jar: Pour heavy whipping cream into a mason jar until it’s half full. This allows space for the cream to be shaken. Make sure the jar is clean and dry before using.
2. Secure the Lid: Tightly screw the lid onto the mason jar to prevent any leaks during the shaking process.
3. Shake Vigorously: Start shaking the mason jar. The cream will first turn into whipped cream, and with continued shaking, it will separate into butter and buttermilk. This process usually takes about 15 to 45 minutes, depending on the amount of cream and the vigor of shaking.
4. Check for Separation: You’ll know the butter is formed when there is a solid clump of butter within the liquid buttermilk. When the shaking noise changes and you can feel a solid mass, it’s time to check.
5. Drain the Buttermilk: Once separation occurs, open the jar and pour off the buttermilk – you can save this for baking recipes!
6. Rinse the Butter: Rinse the butter under cold water, gently turning the butter to ensure all the buttermilk is washed out. This is important for the butter to stay fresh for longer.
7. Press the Butter: Using a spatula or wooden spoon, press the butter against the side of the jar to compact it and squeeze out any remaining liquid.
8. Refrigerate or Season: Your homemade butter can now be refrigerated. If desired, it can be seasoned with salt, herbs, or spices before storing.

After completing these steps, you’ll have a batch of fresh, creamy butter that you’ve made yourself with just a simple mason jar and some elbow grease.

3. Stand Mixer Method

The stand mixer method is quicker than the mason jar method and ideal for those who wish to make larger quantities of butter. Here’s how you can do it:

1. Prepare the Stand Mixer: Attach the whisk attachment to your stand mixer. Ensure the bowl and whisk are both clean before you begin.
2. Pour in Heavy Whipping Cream: Fill the mixer’s bowl with cold heavy whipping cream, no more than halfway, to prevent splashing and to allow enough space for the cream to churn without spilling.
3. Cover with a Splash Guard or Towel: To reduce mess, as the cream will splatter, use the mixer’s splash guard. If your mixer does not have one, you can cover the top with a kitchen towel.
4. Start Mixing: Turn on the mixer to a medium-high speed and let it whip the cream. As with the mason jar method, it will go through stages from whipped cream to eventually separating into butter and buttermilk.
5. Watch for Separation: This will usually take approximately 10 to 20 minutes. You’ll notice the whipped cream starting to grain and clump together. Continue to mix until these clumps mass together. You will then see the buttermilk separate from the butter.
6. Stop and Drain: Once you see that the butter has formed and buttermilk has separated, turn off the mixer and remove the bowl. Carefully drain off the buttermilk, again saving it for other recipes if you like.
7. Rinse the Butter: Transfer the butter into a bowl with cold water. Squeeze and knead it in the water to rinse out any remaining buttermilk. Drain and replace the water a few times until it runs clear, ensuring a longer-lasting fresh butter.
8. Press the Butter: Once the butter is clean, take it out of the water and press it with a spatula or wooden paddle to remove any excess liquid.
9. Season (Optional): If you want to add any flavors, now is the time to mix in salt, herbs, or any other additions you prefer.

After performing these steps with your stand mixer, you’ll find yourself with beautifully whipped, fresh butter. It can be prepared in bulk and stored in the refrigerator or freezer for future use.

Additional Tips and Tricks

• Don’t throw away the leftover buttermilk after making butter! You can use it in baking or even as a substitute for regular milk in certain recipes.
• To make whipped butter, let the heavy whipping cream sit at room temperature for about an hour before churning. This will result in a lighter, fluffier butter.
• If you don’t have a churn or stand mixer, you can still make butter by using a food processor. Simply pour the heavy whipping cream into the food processor and blend until it separates into butter and buttermilk.
• To add some extra flavor to your homemade butter, try mixing in honey, maple syrup, or cinnamon. You can also mix in some fresh herbs like rosemary or thyme for a savory twist.
• Don’t be afraid to get creative with your homemade butter. You can even try making compound butter by mixing in different ingredients like garlic, chives, or sun-dried tomatoes.
• Use high-quality heavy whipping cream for the best results. Organic or grass-fed cream will often yield a richer and more flavorful butter.
• Have some fun with the presentation by shaping your homemade butter into different shapes using molds or cookie cutters. This is a great activity to do with kids!
• Store your homemade butter in an airtight container in the refrigerator for up to two weeks, or freeze it for up to six months.
• If you’re feeling adventurous, try making cultured butter by adding a bit of plain yogurt or buttermilk to the cream before churning. This will give your butter a tangy and complex flavor.

Making Homemade Butter

Homemade butter using heavy whipping cream is a simple yet satisfying process. It’s also a great way to use up any leftover cream before it goes bad. Once you’ve mastered the basic recipe, feel free to experiment by adding herbs or spices for flavored butter, or even mix in different types of salt for a unique touch. Whether you choose the mason jar method, the stand mixer method, or the traditional butter churn, making butter at home is a fun and rewarding experience that will have you saying goodbye to store-bought butter for good. So, why not give it a try? Your taste buds (and wallet) will thank you!