I have made homemade whipped cream for years (I learned it from my mother) and for those who prefer the natural version as opposed to “Cool Whip” (have you read what is in there?) this is definitely for you. It is also super easy!
You will need:
Heavy whipping cream
*Vanilla (for the whipped cream)
To make buttermilk and butter:
Step 1: Pour your heavy whipping cream in the bowl of a stand mixer using the whisk attachment and turn it on starting at a medium speed for 10 min. (I used the paddle in this picture but changed to the whisk for better results).
Step 3: Strain the buttermilk into a separate container and place all butter particles back into the mixing bowl and continue to run the mixer. Repeat until all of the buttermilk has been removed from the butter. *I went back to the paddle during this stage.
Step 4: Remove butter from paddle and place in an airtight container to store in your refrigerator or butter bell. You will also have a good amount of buttermilk left over, this needs to be stored in an airtight container in the refrigerator .
To make whipped cream:
Step 1: Pour your heavy whipping cream in the bowl of a stand mixer using the whisk attachment and turn it on a medium speed. (I used the paddle in this picture but changed to the whisk for better results).
*Picture from Taste Spotting
Whipped cream: After about 15 min. you should get stiff peaks, this is whipped cream. You can now flavor it with vanilla and/or sugar to taste by folding in the vanilla or sugar, do not mix. *If you want to make whipped cream, buttermilk, and butter in 1 process simply remove some of the whipped cream to reserve for later and flavor in separate bowl. With the remaining whipped cream in the mixing bowl (do not flavor or sugar) continue to run the mixer and continue after step 1 in the buttermilk/butter steps.
To make butter in jars
Image from South Shore Now
You will need:
- Heavy whipping cream
- A jar with tight sealing lid
- Salt (optional)
and a lot of arm shaking energy.
1. Fill a jar halfway with heavy cream (baby food jars work great for small batches), and screw the lid on tight.
2. Shake the jar up and down until the cream thickens and begins to stick together.
3. Then, open the jar, and pour any remaining liquid into another container; this is the buttermilk. Everything else is butter.
4. Knead the butter under cold running water for several minutes to work out any remaining buttermilk (otherwise the butter will spoil quickly).
5. Knead in salt, if desired.