How to Make Butter in the Thermomix

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

1. 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
2. Removed the butterfly whisk and strain the buttermilk through the simmering basket or sieve into a separate bowl.
3. The buttermilk can be kept in the fridge to make waffles or pancakes or cake recipes.
4. 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.
5. Once the water runs clear, tip the butter into the simmering basket and squeeze out the excess water with your hands.
6. 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.

Flavoured Butter

I have a great recipe for garlic parsley butter made in the Thermomix which I think you’ll love. It can be used for spreading on freshly baked bread rolls, smothered over corn and the cob and makes a great topping for grilled steak and fish.

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