~How to Make Your Own Sweet Cream Butter~ Recipe Type: Cuisine: Prep time: 0 min Cook time: 0 min Total time: 0 min Serves: Ingredients 1 quart of cream ½ tsp. salt, or to taste Instructions Sit the cream out on the counter to warm up for an hour or two. Slightly warmed cream (50-60 degrees) whips up into butter more quickly. Pour the cream into a stand mixer fitted with a whisk attachment and turn it onto medium (I set it to 4.) When the cream begins to separate into small chunks of butter and you can see the buttermilk beginning to gather at the sides, switch to the paddle attachment. After the paddle attachment (also set at 4) brings all the butter together, drain the buttermilk into a jar using butter muslin and a canning funnel Place the butter back into the mixing bowl and cover the butter with cold water. Massage the butter, releasing any remaining buttermilk. Drain the cloudy water, refill, massaging again until all the buttermilk is released and the rinse water stays clear. Drain the water. Massage in ½ tsp., more or less, to taste. Keep soft and fresh in a Butter Bell (Like this one.) or spread into a silicone pan (I use this one.)to make a stick. Serving size: Calories: Fat: Notes 3.2.2925