Have you ever made fresh butter? I took a field trip to a dairy farm when I was in elementary school many, many…many years ago and that’s where I experienced making and tasting homemade butter for the first time.
It’s the neatest thing to watch! Heavy cream turns into fluff, then into liquid and then into butter simply by vigorously shaking a jar. Or at least that’s one way of making it. Fascinating!
Now if you’ve been reading my blog for a while now, you probably already know that butter makes me happy! It’s one of my comfort ingredients and one of the most irreplaceable staples in my kitchen.
With fall in full swing, there is no time like the present to whip up some fresh apple cinnamon butter! I grew up on this butter and my grandmother would make lots of it in the fall time. Something about fall just puts you in the mood for all things apple cinnamon, doesn’t it?
Growing up we’d slather this apple cinnamon butter on toast, muffins, rolls, and biscuits like it was going out of style. I still have fond memories of sitting at the table and having the best conversations while we snacked on homemade crackers and this fresh apple cinnamon butter.
Mercy y’all, to be so simple, this stuff is almost too good! Talk about melt-in-your-mouth!
The creaminess of fresh butter, applesauce, honey, and warm spices just takes bread to the next level!
If apples aren’t your thing, then no worries because this recipe is so versatile! I’ve replaced the applesauce with so many things like pumpkin, pureed raisins, strawberries, you name it! Fresh, flavored butter also makes such a nice gift.
Are you ready to give butter making a try?
Here is the phrase you’ll need to keep in mind while you’re making butter in a jar: Just Keep Shaking!
The heavy whipping cream will go through a few stages before the butter forms.
1.First, it will get really fluffy like a thick whipped topping. You’ll get excited thinking it’s about to turn into butter.
2. Then, the fluffy cream will quickly break down and turn into liquid. You’ll get sad and think you’ve done something really wrong. 3.Nope. Keep shaking! It takes a while. Turn on a really good show to watch.
4.As you continue shaking you’ll notice little curds are starting to form. Keep shaking.
5. Next, you’ll see a lump of butter has formed in all of that liquid. You may need to open the lid to really get a good view of each step. Finally, butter!! Cool huh?
You know, creating these yummy dairy recipes for America’s Dairy Farm families and Importers (which I hope you guys have been enjoying) over the past few months has really made me realize just how important dairy is to southern cooking.
It’s that common link in so many of the fan-favorite recipes here on Divas Can Cook! It’s the buttermilk in my grandma’s buttermilk pie, the cheese in my sister’s baked macaroni and cheese and the cream in my savory fish and cheese grits!
Southern cuisine just wouldn’t be the same without it! Cheers to dairy!
Happy butter making!
From-Scratch Apple Cinnamon Butter Spread
By Divas Can Cook
- 1 cup heavy whipping cream
- pinch of salt (optional)
- ½ teaspoon honey
- 1 tablespoon powdered sugar
- 1 tablespoon applesauce
- ¼ teaspoon cinnamon
- ¼ teaspoon apple pie spice
- In a quart-sized mason jar, add heavy whipping cream.
- Place the lid on tight and shake until the mixture turns thick and fluffy.
- Continue shaking until the mixture returns to liquid again and butter begins to form inside of the liquid. (see notes)
- Pour off the liquid. (You can save the liquid and use for baking if desired)
- Place the butter in a bowl and rinse with ice cold water until the water runs clear. (use a rubber spatula to press the butter up against the wall of the bowl as you pour off the water).
- Once all the water has been rinse off, place the butter in the fridge until it is firm but still creamy, about 10 minutes.
- Add in remaining ingredients. (You may need to pour off any extra liquid)
- The butter is now ready to use! You may place it in the fridge if you prefer it to be firmer.
First, it will get really fluffy like a thick whipped topping. You’ll get excited thinking it’s about to turn into butter.
Then the fluffy cream will quickly break down and turn into liquid. You'll get sad and think you’ve done something really wrong. Nope. Keep shaking! It takes a while. Turn on a really good show to watch.
As you continue shaking you’ll notice little curds are starting to form. Keep shaking.
Next, you’ll see a nice size lump of butter has formed in all of that liquid. You may need to open the lid to really get a good view of each step. Alas, butter!! Cool huh?
This post is created with America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy. However, the views and opinions included are my own.