Homemade Butter with Ankarsrum


1 container (16 ounces) heavy cream, whipping cream, or heavy whipping cream 



Set up your Ankarsrum with the 7.4 Quart Stainless Steel Bowl, Dough Roller & Dough Scraper attachments. Add 1 Container of Cream, Whipping Cream or Heavy Whipping Cream. Beat on medium speed until the cream starts to thicken, this should take a few minutes. At this point, you want to increase the speed slowly to medium-high.

After a few minutes and seemingly all at once, the cream will lose its smoothness & start to become a bit rough. After about 5 minutes, your cream will begin to separate into the butter and the buttermilk. (You may want to have a dish towel nearby to drape over top of your mixer to stop the buttermilk from splashing out.)

Once the butter & buttermilk have completely separated & settled to the bottom of the bowl, stop the mixer. Rinse the butter in cold water until the water runs clean. Removing as much buttermilk as possible allows for the butter to stay fresher longer. 

To finish, add salt or seasonings to taste (or not), pack butter into an airtight container, & refrigerate until ready to serve!

Taking this Butter to a Board?

Planning on trying your hand at a butter board? Before you slather just any surface, consider the porosity of your serving piece! Do NOT use any wooden plate or board - the butter will seep in and go rancid! 

Instead, play it safe and use a ceramic or plastic option instead! Have fun & share your butter boards with us on social media by tagging @inthekitchenpgh!

Suggestions for Seasoning Your Butter:


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