Add the heavy cream to your blender or food processor. Blend for 8-10 minutes (stop occasionally to scrape down sides) or until the butter separates and turns a hard yellow consistency. Add 4 tablespoons (60ml) of ice water and blend for another minute until all the liquid is removed from the butter. Strain off the buttermilk and store for another baking project.
Add the butter to a bowl and add the fresh chopped herbs.
Mix gently and store in a bowl or mason jar.
Butter will last for one week in the refrigerator or can also be frozen for one month.
Add the heavy cream to your blender or food processor. Blend for 8-10 minutes (stop occasionally to scrape down sides) or until the butter separates and turns a hard yellow consistency. Add 4 tablespoons (60ml) of ice water and blend for another minute until all the liquid is removed from the butter. Strain off the buttermilk and store for another baking project.
Add the butter to a bowl and add the fresh chopped herbs.
Mix gently and store in a bowl or mason jar.
Butter will last for one week in the refrigerator or can also be frozen for one month.
