Making homemade butter from cream in the Thermomix is easy with these simple instructions and tips.
Thermomix butter is so easy to make and is a great way to use up discounted cream that’s nearing its use-by date. It’s also cheaper and minus the additives found in store-bought butter.
Step by Step Instructions
- Insert the butterfly whisk then mix the cream for 1-4 minutes until it separates – you’ll be able to tell as the noise of the blades will change.
- Removed the butterfly whisk and strain the buttermilk through the simmering basket or sieve into a separate bowl.
- The buttermilk can be kept in the fridge to make waffles or pancakes or cake recipes.
- Return the butter to the Thermomix bowl and add 500g of ice cold water. Mix for 5 sec/speed 4 then strain through the simmering basket – discard the water this time. Repeat this step a couple of times until the water runs clear.
- Once the water runs clear, tip the butter into the simmering basket and squeeze out the excess water with your hands.
- Shape into a ball or log then cover with plastic wrap and store in the fridge until ready to use.
Best Tips For Success
- Use only chilled full-fat whipping cream. If it’s a hot day, then place the Thermomix bowl in the fridge for 10 minutes to cool beforehand.
- It’s recommended not to whip more than 600mls of cream at a time.
- The time taken for the cream to separate will depend on the freshness of the cream and how chilled it is. Perseverance is the key!
- Wash and drain the butter several times until the water runs clear – this prevents it from going rancid.
- Unsalted butter should be eaten in a few days but, with the addition of salt, it will keep in the fridge for two to three weeks.
- Butter can be frozen – a great way to do this is roll it into a sausage shape and wrap tightly in cling film.
- You can keep the leftover buttermilk for making waffles, pancakes and for baking.
I have a fabulous recipe for garlic parsley butter made in the Thermomix that I think you’ll love. It can be used to spread on freshly baked bread rolls, smothered over corn and the cob, and make an excellent topping for grilled steak and fish.
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- 600 mls carton of full fat whipping cream
- 1500g ice cold water
- Insert the butterfly whisk: Add the cream and mix for 1-4 minutes/speed 4 until it separates. The cream's timing to turn into butter will vary on the freshness of the cream and how cold it is. It's ready when the sound of the blades change, and if you have the TM31, the lid will start to 'dance' (see photos in recipe post).
- Remove the butterfly whisk: Using the simmering basket, strain the buttermilk into a bowl, so all you're left with is butter. The buttermilk can be used for waffles, scones, pancakes etc.
- Place the butter back into the Thermomix bowl, add 500g of ice-cold water and mix for 5 sec/speed 4 to rinse it. Strain again into a bowl but this time discard the liquid. Rinse it 3 times until the water runs clear.
- Tip the butter into the simmering basket over a bowl, squeeze out the excess water with your hands and knead into a ball or sausage shape. (see recipe post for step by step photos).
- Wrap the butter in cling film and keep chilled in the fridge for a few days if unsalted.
- For salted butter, add half a teaspoon of salt. This will keep in the fridge for 2-3 weeks.
See all the top tips and step by stel photos in the recipe post for making the perfect butter.