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.
With the price of butter going up, this is a great recipe to have on hand for baking recipes or to spread over toast and soft bread rolls.
Why We Love This Recipe
- Super quick.
- Effortlessly easy.
- It will save you money.
Step by Step Directions
Note: This is a summary of the instructions. The instructions are shown in the recipe card below.
1. Insert the butterfly whisk into the Thermomix bowl, add the cream, and then mix for 1-4 minutes until the cream separates. You'll be able to tell when it separates as the sound of the blades change.
2. Remove the butterfly whisk and strain the buttermilk through the simmering basket or sieve into a separate bowl.
4. Return the butter to the Thermomix bowl (without the butterfly whisk) 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. Add ½ a teaspoon of sea salt for salted butter after the final washing and mix for a few seconds to incorporate.
5. Once the water runs clear, tip the butter into the simmering basket and squeeze 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.
FAQs & Expert Tips
Unsalted butter should be consumed in a few days, but with the addition of salt, it will keep in the fridge for two to three weeks.
Yes, a great way to do this is to roll it into a sausage shape and wrap it tightly in cling film.
Use only chilled full-fat whipping cream. If it's a hot day, place the Thermomix bowl in the fridge for 10 minutes to cool beforehand.
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!
It's recommended not to whip more than 600mls of cream at once.
I have a flavourful Thermomix recipe for garlic parsley butter which you can use to spread over freshly baked bread rolls, corn and the cob, and it also makes a fabulous topping for grilled steak and fish.
You Might Also Like
- 600 mls carton of full-fat whipping cream
- 1500g ice cold water
- ½ teaspoon salt (optional)
- 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. You can use the buttermilk for waffles, scones, pancakes etc.
- Place the butter back into the Thermomix bowl (without the butterfly whisk), 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 the butter three times until the water runs clear. Add ½ a teaspoon of sea salt for salted butter after the final washing and mix for a few seconds to incorporate.
- 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 store it in the fridge. Unsalted butter should be consumed in a few days, but with the addition of salt, it will keep in the fridge for two to three weeks.
** See the recipe post for FAQs and tips**