Naughty Fresh Butter
Forget churning butter the old-school way. Prepare for a sassy hands-free adventure in your kitchen that turns heavy cream into sinfully good butter. With a stand mixer as your partner in crime, you'll be whipping up butter that rivals the most luxurious European brands in no time. Get ready to seduce your taste buds.
Dress your stand mixer with a whisk attachment, pouring 1 pint of heavy cream into its bowl. Drape a clean kitchen towel over the pair, unless you're into a messy kitchen play.
Begin the whipping seduction on a medium-high speed. Watch as the cream transitions from a bashful foamy stage into a frothy excitement, then into soft and stiff peaks, climaxing into butter, in a thrilling 6 to 15 minutes dance.
When the butter starts to splatter, signifying its separation from the buttermilk, capture the buttermilk in an airtight container and let it chill in the fridge. It promises to behave for 3 days.
Sculpt your butter into a ball. Let it have a cold shower under running water in a colander or let it chill in an ice-water bath if it's feeling too soft, for an extra firm touch.
Massage the butter under water until it runs clear, releasing any lingering buttermilk. Pat it firmly to banish all moisture.
Season your creation with 0.25 teaspoon of salt to keep it feeling fresh longer. Wrap your butter in wax or cheese paper, or confine it to ramekins, ready to seduce with its freshness.