KitchenAid Stand Mixer Butter

Method:

1. Start whisking heavy cream: Affix the wire whisk accessory to a KitchenAid stand mixer. Add heavy cream to the mixing bowl. Attach the pouring shield. Start the mixer on the slowest setting, gradually raising the speed to the fastest setting. Keep a dish towel on hand to cover the pouring spout if the cream splashes out.
2. Watch for the cream to separate: The cream will go through three stages: soft peaks, then stiff peaks and finally the butter solids will separate from the buttermilk. Once you see the butter solids separate, stop the stand mixer and pour out the buttermilk. (The buttermilk can be reserved for other uses.)
3. Press the butter: Transfer the butter to a fine mesh sieve set over a large bowl. Using a spatula, press the butter into the sieve to remove any excess buttermilk. (The less buttermilk that remains in the butter, the longer the butter may last.)
4. Rinse the butter: Clean the KitchenAid stand mixer bowl, then return the butter to it. Add 1/4 cup of ice-cold water to the bowl then whip the butter again for around 10 seconds to “wash” the butter and get rid of any excess buttermilk. Once the water becomes cloudy pour it out and repeat the process until the water remains clear.
5. Add flavour if desired: Pour out any water remaining in the bowl. Replace the whisk accessory with the flat beater. Add any ingredients you want to flavour the butter to the bowl and beat until they are just combined. Finished butter can be formed into a log and wrapped in cellophane or parchment paper. Refrigerate it for immediate use.