Whipped Fresh Herb Butter
- Makes: 8 servings
- Yield: 1/2 cup butter
- Prep 15 mins
Homemade butter is a great conversation starter; your friends won't believe you made it from scratch! This fresh, herby version from Urban Roots Farm in Springfield, Missouri, is perfect for melting over sweet corn or spreading on bread.
assorted snipped fresh herbs (such as, rosemary, oregano, basil, parsley and/or thyme)
- In a large mixing bowl, beat cream with an electric mixer (preferably a stand mixer with a wire whisk attachment) on low speed for 2 minutes or until the cream starts to thicken. Increase to medium to medium-high speed and beat for 6 to 8 minutes. The cream will first beat to stiff peaks, then butter clumps will form and a milky liquid will appear in bowl. Scrape down sides as needed.
- When clumps form and no more liquid is released, transfer mixture to a fine-mesh wire sieve set over a mixing bowl. Using the back of a spoon, gently press out the excess liquid. Discard liquid.
- Transfer butter to a small bowl. Stir in herbs and salt. Store, covered, in the refrigerator for up to 5 days.
(Whipped Fresh Herb Butter)Servings Per Recipe 8, Fat, total (g) 11, chol. (mg) 29, carb. (g) 0, Mark as Free Exchange () 0, Polyunsaturated fat (g) 0, sat. fat (g) 7, calcium (mg) 5, Monounsaturated fat (g) 3, iron (mg) 0, sugar (g) 0, pro. (g) 0, Trans fatty acid (g) 0, fiber (g) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 2, vit. A (IU) 412, vit. C (mg) 1, Thiamin (mg) 0, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 96, sodium (mg) 71, Potassium (mg) 8