Becca and Betsy’s No Garlic Sweet Cream Butter Spectacular

By Becca and Betsy Vail 01/07/017

Butter is like an unassuming Swiss blonde Heidi-like country girl that we all know and adore, but she is vital to so many recipes. Occasionally it’s nice to give her a makeover into a fabulous golden flavor diva. 

Sweet Cream Butter Ingredients:

• 4 c heavy whipping cream (organic from grass fed cows is best)
• 8 c ice water 

Butter Directions:

1. Add the cream to a blender. I used my 6 cup Ninja blender, and it worked very well. Note: adding more cream is possible, but the volume expands as it changes through different phases, so liquid may spill over and get messy. The process time will also increase with more liquid volume.
2. Leave the mixer on high until the buttermilk fully separates from the butter fat. In my Ninja, this process took about 5 minutes. The butter will appear crumbly when it is separated from the buttermilk. 
3. Pour the buttermilk into a container for drinking or using in recipes. Note: Sweet cream buttermilk will taste like slightly sweetened milk and is not cultured or fermented. See the Bonus Buttermilk Directions below for making buttermilk for recipes. 
4. Pour the butter into a large mixing bowl. Add 2 cups of ice water. Kneed the butter in the ice water bath to rinse out the remaining milk, and then pour the rinse water in the sink. Repeat this step about 4 times until the rinse water is clear. Note: Cleaning the butter will help prevent spoilage. 
5. Kneed the butter to ensure all the water is removed before storing. 
6. Pour the butter into an airtight container and chill for at least 30 minutes before seasoning. This step is optional, but I found it worked well to let the butter rest before processing.
7. 4 cups of heavy cream will make a little more than 1 pound of butter. 

Bonus Buttermilk Directions:
Buttermilk used in recipes is slightly sour and requires cultured/fermented buttermilk. To give the sweet cream buttermilk a cultured/fermented flavor and texture, add plain Greek yogurt or sour cream. Another way to make buttermilk from fresh milk is to add 1 Tbs of vinegar or lemon juice in a measuring cup, then add enough milk to make 1 cup. Allow to stand for about 5 minutes.

Delicious Additions for Butter Flavors (Sweet and Savory):

Salted Sweet Cream Butter:

• 2 c unsalted butter, softened
• ¼ tsp salt (to taste)

Maple Butter:

• 4 c unsalted butter, softened
• 5/8 c maple syrup
• 3/8 tsp salt
• chopped pecans (or candied chopped pecans or walnuts, optional)

Gorgonzola Herb Butter:

• ½ c unsalted butter, softened
• 1 c Gorgonzola cheese, crumbled (or blue cheese)
• ¼ c Parmigiano-Reggiano, grated 
• 1 tsp onion, minced
• ½ tsp Italian seasoning
• ½ tsp salt

Note: Mix the butter, Parmigiano-Reggiano, onion, Italian seasoning, and salt together first. Using a wooden spoon, gently fold in the Gorgonzola last. 

Fire Roasted Pepper and Caramelized Onion Butter:

• ½ c unsalted butter, softened
• 1 tsp slice of fire roasted bell pepper, minced 
• 1 tsp caramelized onion, minced
• ¼ tsp salt
• ⅛ tsp black pepper 
• ⅛ tsp smoked paprika
• 1/16 tsp cayenne pepper
• 1/16 tsp hot paprika

Rosemary and Olive Butter:

• ¾ c unsalted butter, softened
• 10 black olives, minced (or more to taste)
• 1 tsp fresh rosemary, minced
• ¼ tsp salt

Lemon, Dill, and Pepper Butter:

• 1 c unsalted butter, softened
• zest of 1 lemon (about 1 Tbs)
• 2 Tbs lemon juice
• 2 tsp dill weed
• ½ tsp salt
• ⅛ tsp onion powder (optional)
• ⅛ tsp pepper

Creative Considerations for Butter Flavors:

• Agave Mustard Butter
• Beer, Smoked Gouda Cheese, Bacon Butter
• Jalapeno, Red Pepper, Cilantro, Lime Butter
• Bacon Chive Butter
• Mushroom Butter (or Truffle Butter)
• Sweet Chili Butter
• Apple Spice Butter
• Peach Butter
• Orange Clove Butter
• Blackberry Lavender Butter
• Cardamom Chai Butter
• Cranberry Christmas Butter 

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