How to Make Freshly Whipped Herb Butter
Butter is freshly churned from heavy cream, and flavored with freshly chopped rosemary. It’s the perfect pairing for steak, and so easy to make!
I can’t tell you how happy I am to be sitting in my office right now, ready to tell you all about how to make your own whipped rosemary butter to dollop on top of your next steak, loaf of bread, or whatever goodie that’s made better by a slathering of fresh butter.
I’ve been traveling for the past four straight weeks, and between three conferences, a wedding, and a trip to the ER in between two of my connecting flights to BlogHer Food ’13 this past weekend, I am a morphine and drugged up wreck, oh-so happy to get back to the little things in life I love so much.
Cooking, cleaning (yes, really), taking photos of food, and telling you all about it…I feel relieved to be back to work!
If you’ve never made your own butter, basically you just make whipped cream, but go a little further.
And if you’ve never made whipped cream, you just pour heavy cream in a bowl and whisk it until it thickens up. Making butter is easier since you don’t have to worry about going too far, like you do with whipped cream. Once the butter and buttermilk have separated, you’re done.
Whisk some rosemary infused cream until it goes past the whipped cream stage, and starts to separate into clumps and liquid, as pictured below.
Can anyone tell me what that liquid is?
…that’s right! It’s true buttermilk.
Scoop out the butter clumps from the buttermilk and dollop it onto whatever you want.
Also feel free to play around with the flavors. Fresh thyme, basil, mint, and other herbs work great in the butter.
You can also add cooked fruits, like apricots, peaches, and so on to make different kinds of fruit butters! Just add the puree to the cream before whipping it up. Enjoy!
Freshly Whipped Rosemary Butter Recipe
- 2 cups heavy cream
- 1/4 tsp salt
- 1 tbsp freshly minced rosemary
- You can either make the butter in a stand mixer or by hand. I have a strange obsession with whipping my cream and butter by hand, but it will require a lot of elbow grease!
- In a stand mixer fitted with the whisk attachment, add the heavy cream, salt, and rosemary. Whip on medium high speed for about 5-8 minutes until the butter clumps separate from the buttermilk. Scoop out the butter clumps from the liquid and spread on whatever you’d like!
- The process is the same to do it by hand, but it will take longer.