Monday, September 8, 2014

Honey Vanilla Whipped Butter


I think every school kid has made homemade butter for a Thanksgiving Day/Pioneer Lesson Plan during their lives. It's a one-time thing, and then we move on, arms sore from shaking the jar, thankful that we can just go to the local grocery store and buy our butter in convenient sticks.

However, fresh made butter is...different. Creamy, slightly yellow, and with the distinct essence of the cream it's made from, the homemade stuff is divine - especially when combined with local sweet honey and fragrant vanilla.

I like to serve this Homemade Honey Vanilla Whipped Butter with some fresh-baked bread, biscuits, or as a topping on waffles. It's particularly good served on homemade challah bread with thin slices of apple (a great variation on the traditional 'apples & honey' for Rosh Hashanah)!

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Honey Vanilla Whipped Butter
makes about 1 1/2 cups of butter


2 pints heavy whipping cream
4 tablespoons honey
2 teaspoons vanilla extract
generous pinch of salt


In the bowl of a stand mixer with the whisk attachment, pour in the cream. Start to whip, gradually going from 1-8 with your speed. You may need to put on the splash shield.


Whip past soft and hard peaks, until the butter fat separates from the buttermilk. This took me about 12-15 minutes. (This is when the splash shield will come in handy!)







Once the butter fat has separated, drain the buttermilk into a bowl or jelly jar, through a fine sieve. Reserve the buttermilk for later. It's great to use in cakes, waffles, or even pancakes!



Remove the remaining butter fat to a medium sized bowl and press with a spatula to remove any remaining buttermilk. Run (yes, for real) the butter fats under gently running, but very cold, water. Continue to fold and press until the water runs clear.




The butter will be dense, slightly yellow, and very rich.


Place the butter back into the mixer bowl with a whisk attachment. Add the vanilla extract, honey, and a pinch of salt. Whip until well mixed and aerated, about 3 minutes. Transfer to a ramekin or bowl, and cover with plastic wrap. Refrigerate until firm.  





Use within 1 week.


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