Ingredients
Butter
- 300 ml double cream, FRESH, (about 51% butterfat)
Optional (see Variations)
- 1/2 tsp salt (or to taste)
- 60 g oil, (1/5 of weight of butter)
Other options (see Variations)
- Garlic, herbs or other flavourings
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
BUTTER
(1) Insert butterfly into mixing bowl.
(2) Place cream into mixing bowl and whip 2 min / speed 4.
(If your TM begins to "dance" before the 2 minutes are up, you can stop earlier at this point as butter is often made in as little as 30 sec. If you are unsure you can go for the full 2 minutes as you cannot overmix butter.)
Your 300ml of double cream has now made:
300g of soft unsalted butter.
(It is a lighter coloured butter. It will look just like whipped cream, but it will solidify on cooling, and it is butter.)
NO BUTTERMILK
no wastage,
no washing required.
(3) Remove butterfly.
(Can place butterfly in steaming basket to avoid mess.)
If not adding salt, oil, or other flavourings go to step 5.
(4) Scrape down sides of bowl. Add optional ingredients (see Variations below) and mix into butter 15 sec / speed 4.
(5) Remove butter from TM bowl and refrigerate. Butter will solidify on cooling.
NOTE (APPENDUM):
I have recently discovered that the exception to the above is making butter from double cream that has not recently been purchased from the supermarket. On the weekend [31/08/14] I made butter from double cream that had been sitting in my fridge for over a week [expiry date 17/09/14] and it did make some buttermilk [20% as against 60% for pouring or whipping cream] that I then did need remove and then rinse out the butter with cold water. This butter was yellower, firmer, and looked less like whipped cream. The Thermomix also danced more. In this case the 300ml of double cream made not 300g of butter but 240g of butter (80% of 300g).
Therefore - fresh double cream makes NO buttermilk, and 300g of butter.
Fresh double cream (about 51% butterfat) results in a lower fat butter - about 50% butterfat - as against butter made from pouring or whipping cream (about 35% butterfat), which after removing the buttermilk (at 60% of the cream used) gives a butter with about 85% butterfat. The butter made from double cream, despite having no removal of buttermilk, has an excellent shelf life.
If your double cream is older, and if in making your butter a tiny amount of buttermilk is made, it can be tipped out (optional if you are adding oil) but there is no need to rinse the butter, and shelf life will not be effected.
If your double cream is older, and in making your butter a larger amount of buttermilk is made, follow the instructions in your Everyday Cookbook or Basic Cookbook to tip out the buttermilk and rinse the butter with cold water. You should get about 240g of butter.
This double cream (about 51% butterfat) still results in a lower fat butter, which after removal of the buttermilk (at 20% of the cream used) gives a butter with about 65% butterfat - as against butter made from pouring or whipping cream (about 35% butterfat), which after removing the buttermilk (at 60% of the cream used) gives a butter with about 85% butterfat.
VARIATIONS
Salted Butter Add ½ tsp sea salt. If your salt is course it can be gritty in the finished butter. To avoid grittiness from the salt pre-mill a minimum of 40g of salt at 10 sec / speed 10 and then a second 10 sec / speed 10 and then set aside for use in your cooking, and to provide the ½ teaspoon of salt to add to the churned butter.
Spreadable Butter Add 60g mild tasting oil (e.g. macadamia, grape seed, sunflower), and, if desired, salt as above.
Olive oil can also be used but it has a stronger flavour.
[Amount of oil used is 1/5 of the weight of the butter. If you have used older double cream and had to remove buttermilk and rinse your butter in cold water as per the appendum above, measure the amount of buttermilk and reduce the amount of oil used accordingly. For example if you have removed about 60ml/g of buttermilk (20% of your original 300ml of double cream) you will only need about 50g of oil. That is 300ml cream - 60ml buttermilk = 240ml/g of butter. 1/5 of 240g is 48g oil which rounds to 50g.)
Flavoured Butter Add flavours (e.g. spices, castor sugar). For more spreadable butter also add oil as above, and, if desired, salt as above.
Garlic Butter Prior to making butter (and prior to inserting butterfly) place 1 (or more) cloves of garlic in mixing bowl and chop 3 sec / speed 7. Set aside and proceed to make butter as above. Add the garlic, and salt as above. For more spreadable butter also add oil as above.
Herb Butter Prior to making butter (and prior to inserting butterfly) place herbs of choice in mixing bowl and chop 3 sec / speed 7. Set aside and proceed to make butter as above. Add the herbs, and salt as above. For more spreadable butter also add oil as above.
Herb & Garlic Butter Prior to making butter (and prior to inserting butterfly) place 1 (or more) cloves of garlic and herbs of choice in mixing bowl and chop 3 sec / speed 7. Set aside and proceed to make butter as above. Add the herbs & garlic, and salt as above. For more spreadable butter also add oil as above.
This recipe is for both the TM31 and the TM5
Tip
You can buy double cream without additives like gelatine or other thickeners. Your butter will then be additive-free.
If your double cream does have additives like gelatine or other thickeners it will still make butter.
For costings 600ml of single cream (about 35% butterfat), pure or with added gelatine or other thickeners, makes 250g of butter (after the butterfat has been poured off and the butter has been rinsed with cold water). Half this quantity (300ml) of double cream (about 51% butterfat) makes more (300g) butter (no buttermilk, no wastage). Some supermarkets have a "homebrand" double cream which makes the butter made from double cream a comparible price to that made from single cream.
This recipe can be frozen.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Pura do a double cream. Thickened cream is thicker than whipping cream but still runny. Double cream can be dolloped onto the plate with a spoon.
I have made lots of butter which keeps and freezes very well. My favourites are with the addition of chilli (home grown, dried and ground in Thelma Thermie), coriander and lemon zest (great with chicken or fish). This butter adds a richness to food that store bought butter just can't match. A definite winner.
Im going to make this butter have been studying thermo butters for a wee while not knowing which one to try
your feedback has made my mind up Thank You for sharing this recipe
Patsy McCafferty
I used pure cream and it did the same job - still came out as butter. I added a little bit of oil, but I still have to take it out of the fridge for about 5mins until it'll spread on bread without tearing it.
I find this recipe is easier than the one in the EDC and makes butter perfect everytime. Am going to try with the garlic
Is double cream thickened cream
I made with olive oil way too strong need a very mild oil!
Yes you made butter at the "dancing" stage. The butter is very spreadable when first made but sets very hard when refrigerated. Adding the oil allows it to be spreadable straight from the fridge. How long does it last? I have kept it for more than a month in the fridge and it has still been fresh. It can also be frozen For later use
i think I made butter...i used Gippsland double cream as it was the only one I could find that was 51% & no additives. My machine started to 'dance' after 15-20secs so I wasn't sure whether to keep going to at least 30 secs or longer. I stopped at 30secs. My cream was fresh with an expiry date at the end of Aug. I added the grapeseed oil even though it looked fairly spreadable. It looks like a lighter coloured butter but the taste of cream is still evident. Is this right? How long does it last?