From-Scratch Apple Cinnamon Butter Spread
Fresh-made butter spread sweetened with honey, applesauce and with warm apple pie spices. Perfect to spread on toasts or bagels/
Prep Time 20 minutes
Total Time 20 minutes
- 1 cup heavy whipping cream
- pinch of salt optional
- 1/2 teaspoon honey
- 1 tablespoon powdered sugar
- 1 tablespoon applesauce
- 1/4 teaspoon cinnamon
- 1/4 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.
The heavy cream will go through a few stages before the butter forms.
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?