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Instructions. Optional: 1/2 hour before beginning, remove Whole Whipping Cream from fridge and let sit on kitchen counter to speed up the separation process. In your KitchenAid Stand Mixer, pour whipping cream into mixing bowl. Using the Wire Whisk/Whip Attachment, and Splash Guard (if you have one), begin mixing the Cream.
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Once your bowl is covered, turn the mixer to high and let it do its thing. Within a few minutes, the cream will separate into butter and buttermilk. This is when the splattering really goes into high gear. You will notice the thicker texture starting along the sides of the bowl. As you can see in the picture, the liquid goes everywhere as.
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Pat the butter dry with a paper towel. Place butter in a covered bowl or shape into sticks and wrap in parchment paper. Store in refrigerator for up to one week or label, date and freeze for up to 12 months. Unsalted butter will freeze for 12 months, but salted butter will only freeze for 6 months. Yield: 1 pound butter.
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First, remove your cream from the refrigerator and let it sit on your kitchen counter for a little while, just enough for it to start naturally separating. As you make your butter, your mixture will separate into butter fat and buttermilk anyway. This part is definitely optional, but some chefs swear by it.
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Pat dry the stand mixer bowl and return the clean butter to it. Add about ¼ teaspoon of sea salt or Redmond's salt to it. Using the paddle attachment mix for 15 seconds. Then, transfer the butter to wax or parchment paper and wrap it tightly. Store it in an airtight container until you're ready to enjoy it!
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But when doing pounds of butter, you can do it all in one batch in the KitchenAid. A quick refresher on the stages of making butter from cream: • Put whole cream into a blender, food processor, or mixer, and whip it on high speed. It will initially whip up into whipped cream. Then the whipped cream will get thicker and thicker, like whipped.
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Save and refrigerate the buttermilk for use in recipes. Cover the butter in the bowl with a bit of cold water. Then mix it again with your mixer. Pour off the cloudy water, and add fresh water to the bowl. Mix again, and continue this until the water remains clear. Pour off any excess water. Add the salt, if using.
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Beat the cream. Turn on your mixer and beat the cream at moderately high speed until it holds soft peaks, 10 to 12 minutes. Increase the speed to high and beat until mixture separates into thick.
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Pour heavy cream into the mason jar, filling it half-way full. Do not overfill past the half-way mark. Screw the lid on tightly so there are no leaks. Shake mason jar for approximately 5-7 minutes. After a few minutes, whipped cream will form.
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STEP 4: RINSE THE BUTTER. Clean the KitchenAid ® stand mixer bowl, then return the butter to it. Add 1/4 cup of ice-cold water to the bowl then whip the butter again for around 10 seconds to "wash" the butter and get rid of any excess buttermilk. Once the water becomes cloudy pour it out and repeat the process until the water remains clear.
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Flatten the butter into a disc between two paper towels, then fold back into a ball and repeat, until the paper towels aren't picking up any moisture. Place the butter back in the mixer bowl and beat on medium with the paddle attachment. Add salt or any desired herbs to taste and beat again to combine.
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Using a fine mesh sieve, strain off the liquid. Place the butter in a clean bowl and cover with cold water. Use a spatula or your hands to knead the butter, pressing out any remaining buttermilk. Repeat this process until the water is clear. Place the butter on a plate and, if desired, stir in the salt.
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Rinse the butter by pouring ice water over it and pressing the remaining buttermilk out with a small spatula or a spoon. Pour off the water and repeat the process. Keep rinsing and squishing the butter with the ice water until the water runs clear. Then add some salt if you like and work that through the butter.
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Making butter in a stand mixer. How to do it: Pour 16 ounces (454g) of cream (heavy or whipping) into the bowl of your stand mixer. Using the flat beater (not the whisk), beat on medium speed until the cream starts to thicken (about 1 minute), then increase speed to medium-high.
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Set the buttermilk aside. Place the butter back into the jar you use to shake it in and cover it with ice cold water. Place the lid back on and shake the butter for around 30 seconds to wash it. Strain the butter back through the cloth, again squeezing out as much water as you can. This water can be thrown away.
