Of course you can just buy it but if you find whipping or double cream on sale it’s well worth making your own. You also get a bit of buttermilk as a byproduct in the process
The buttermilk liquid after the first whip can be used for a number of things in baking so hang on to it!
Recipe
1 liter of Double, whipping or heavy cream
1-1.5 % salt of the finished butter weight
Method:
Whip the cream in a stand mixer until it turns yellow and curdles. Drain the liquid then rinse the butter with ice cold water through a strainer. Add it back to the mixing bowl and whip again until smooth. Remove from the mixing bowl and place it in a bowl of ice water to rinse out the casein. Remove and squeeze the liquid out. Mix it with the salt in a bowl using a spatula or a spoon
You can add more or less salt. That’s up to you and your tastebuds. You can also leave it unsalted if you prefer that
The butter should last 2-3 weeks in the fridge. This all depends on how well you rinse it from the liquid and casein
Have a go!
All the best
Chris – Your Irish Baker Abroad 🇮🇪
Secure Your Dream Irish Experience Before It’s Gone!
Planning a trip to Ireland? Don’t let sold-out tours or packed attractions spoil your journey. Iconic experiences like visiting the Cliffs of Moher, exploring the Rock of Cashel, or enjoying a guided walk through Ireland’s ancient past often sell out quickly—especially during peak travel seasons.
Booking in advance guarantees your place and ensures you can fully immerse yourself in the rich culture and breathtaking scenery without stress or disappointment. You’ll also free up time to explore Ireland’s hidden gems and savour those authentic moments that make your trip truly special.
Make the most of your journey—start planning today and secure those must-do experiences before they’re gone!