Homemade Herb Infused Butter
I first made this butter to baste my turkey with. It tasted so amazing I decided to make another batch to keep on hand and use on breads and potatoes…
I first made this butter to baste my turkey with. It tasted so amazing I decided to make another batch to keep on hand and use on breads and potatoes or anything else that requires butter.
You can also omit the herbs and garlic power to just make salted butter to use for things like baking.
Ingredients:
2 C heavy whipping cream
2 tsp salt
2 tsp garlic powder
2 Tbs herbs (any kind you want) I used chives and parsley
Directions:
Add all of the ingredients to a stand mixer or a bowl if you are using a hand mixer.
Beat on medium speed until just before it comes to the whipped cream stage. (About 5 min) then increase speed to high until it starts to separate and you see liquid in the bowl. (Another 5 min)
Scrape down the sides of the bowl and return to medium speed. Repeat this a couple times until you have about a cup of liquid in the bowl.
Remove the butter from the liquid and drain any excess liquid. You can do this by squeezing it with your hands or use cheesecloth.
Note: the liquid that separates from the butter is buttermilk. You can keep this in an airtight container and use as an infused buttermilk for biscuits or anything that requires it, or discard.
Transfer to a paper towel and let sit for about 5 minutes to absorb any liquid you may have been unable to extract.
Place in an air tight container and enjoy!
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