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.
How to Make Thermomix Butter Step by Step (see detailed instructions in recipe card at the end of this post)
- Insert the butterfly whisk then mix the cream for 1-3 minutes until it separates – you’ll be able to tell as the noise of the blades will change. Note – I removed the butterfly whisk for this photo.
- Strain the buttermilk through the simmering basket or sieve into a separate bowl – this can be kept in the fridge to make waffles or pancakes.
- Remove the butterfly whisk and return the butter to the Thermomix bowl. Mix a few times on 5 sec/speed 4 and strain again until the butter runs clear.
- Tip the butter into a bowl and squeeze out excess water.
Helpful Tips to Achieve Perfect Thermomix Butter
- 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 600 MLS 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.
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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 1-3 minutes/speed 4. The timing will vary on the freshness of the cream and how cold it is. It's ready when the lid starts to jump around and the liquids have separated.
- Using the simmering basket, strain the buttermilk into a bowl. This can be used for waffles, scones, pancakes etc.
- Remove the butterfly whisk: Place the butter back into the Thermomix bowl and add 500g of ice cold water. Mix for 5 sec/speed 4. 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 and squeeze out the excess water with your hands and knead into a ball or sausage shape.
- Wrap 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.
- Butter also freezes really well.
See all the top tips in the recipe post for making the perfect butter.