This isn’t made with butter!!!

Because…. it IS butter.
I think that this recipe is perfect to follow the last super-easy recipe…. once again, there will be more pictures than text…
So.. start with 2 pints of Heavy Whipping Cream at room temperature. (Heavy Whipping Cream has a higher fat content than just regular Whipping Cream.)

The cream goes straight into the mixing bowl…. then put the whisk on.

Start off the mixer slow, to avoid slinging cream all over the kitchen… then gradually pick up the speed as the cream thickens up.

Here, it about doubled in size, but it still hasn’t thickened up yet.

Everyone has probably taken it this far before… here we have some light, fluffy whipped cream…. It’d be ready to slide onto a piece of pie right about now. (Except of course, it doesn’t have any sugar or vanilla in it) So, now that it’s whipped up… let the mixer run longer.

See how the consistency has changed? The color has started to go a bit yellow as well…

If you look around the edges of the mixer bowl, you can see the “butter-milk” starting to separate from the thick stuff. Now, let me warn you; From whipped cream to butter happens rather quick. I walked in to the living room to change the song on the radio and came back to butter-milk being slung around the kitchen.

Now, you can pour out the butter-milk. … You can save it in some sort of container for later use, but it’s technically not real buttermilk since we never let the cream go sour… So I’m not sure what you would use it for…. I imagine it’s more like a “Whole Milk” type product at this point, as we’ve really just removed a large amount of the fat.

So, pour off all of the butter-milk, and you’re left with the butter.

Now is a good time to add any extras that you might want in your butter… for me, I chopped up some fresh rosemary and mixed that in.

Mix it up and then run cold water over the butter. You need to “rinse” the butter until water runs clear off of it. This is to get rid of the rest of the milk that’s left over to make sure that your butter doesn’t spoil.

Once it’s all mixed, and the water runs clear, you can put it into containers and toss it into the fridge.

And BAM! Just like that, your butter is done. Put it onto some awesome home-made bread, or rub it all over a chicken and toss the chicken into the oven.