homemade butter using kitchenAid mixer

Make Butter Using A Kitchenaid Mixer

Last Updated on June 13, 2022 by Share My Kitchen

You don’t need much to convince yourself that homemade food is better than buying it in the store and making butter using a Kitchenaid Mixer is no exception. Yes! All you need is your Kitchenaid Stand Mixer, and your taste buds will enjoy the creamy texture and delicious flavor of butter. Moreover, buttermilk is a byproduct of making butter, which is perfect for people who use it, or as a Starter, for cultured dairy.

This is how to make REAL butter at home with a stand mixer in under 10 minutes:

Tools and Ingredients You Need to Make Butter Using a Kitchenaid Mixer

Tools

  • Kitchenaid Stand Mixer
  • Spatula
  • Quart Mason Jars
  • Jar Strainer

Ingredients

  • 2 Cups Raw or Pasteurized Whole Whipping Cream
  • 2 Quarts of Ice Water
  • Salt, Seasonings, or Herbs to Taste (optional)

Step-by-step Instruction on How to Make Butter Using A KitchenAid Mixer

  1. Optional: Take out the Whole Whipping Cream from the fridge, and allow it to sit on the kitchen counter to speed up the separation process for 30 minutes before you start.
  2. Pour the whipping cream into a mixing bowl in your Kitchenaid Stand Mixer.
  3. Mix the cream. You can start at Speed 1, then move up to Speed 10 step by step. You may also need to place a kitchen towel over the openings to prevent splashing.
  4. Within approximately 3 minutes, you will notice the butter fat separates from the buttermilk. After the butter fat coagulates and sticks on the whisk, the buttermilk can be strained into a mason jar for later use.
  5. Add about 2 cups of the ice water over the butter, into the mixer, and rinse the leftover buttermilk out of the butter. Just run the mixer at medium speed to remove it. Also, to avoid any splashing, cover any exposed areas with a kitchen towel.
  6. Drain the water from the bottom of your mixing bowl again. But this time, drain it in the sink. There is no more usable buttermilk at this point.
  7. Repeat the cold water and rinse 3 to 5 times, until the water is clear after mixing. Then, any remaining water should be drained into the sink.
  8. Use your spatula to loosen the butter from the whisk, and press butter fat onto the sides of the bowl to drain any excess water.

Notes

  • This recipe yields about 1 cup (8 ounces, or 2 Sticks) of butter. However, you can scale it down in half if you don’t need a lot. You will also get about 1 cup (8 ounces) of Buttermilk.
  • Butter with leftover water in it will quickly spoil. Therefore, make sure you get rid of as much water as you can. Some people press their butter using a cheesecloth to ensure maximum water removal.
  • After the water has been completely pressed out of the butter, you can add salt, seasonings, or herbs according to your tastes.
  • You can keep the butter in the refrigerator for as long as 2 to weeks, provided it is in an airtight container if you do not intend to use it immediately. It can also be kept in the freezer for longer storage periods. However, it is important to keep your butter in an airtight container to save it from freezer burn.

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