29 May 2017
It turns out that it's extremely easy to make butter if you have good quality cream and a food processor - all the churning work is accomplished in minutes, and the result is more creamy and luscious than the storebought stuff, in my opinion. I might just make all my own butter from now on.
I've read that certain varieties of commercial heavy cream contain stabilizers to prevent overwhipping in ordinary baking situations. Check the ingredients and avoid this if at all possible - your output is only as good as your input. I use cream from the Straus Family Creamery in Northern California.
I have an 11-cup food processor and 520g cream is just the right amount for the liquid fill line. Don't exceed the liquid fill line on your food processor - the quantity can be easily scaled as necessary.
Makes about 210g butter.
520g heavy cream
1g kosher salt