Go Back
Vanessa in Salzburg

Alpine Gold: Butter from Salzburg Cream

This simple, rich butter is made from just one ingredient--fresh cream from Salzburg--gently churned to silky perfection. Add a pinch of salt if you like, and enjoy a true taste of the Alps.
Print Recipe Pin Recipe
Ingredients Equipment Method

Ingredients
  

  • 1 pint/500 ml Heavy Whipping Cream
  • ¼ to ½ tsp salt to your preference

Equipment

  • 1 Vitamix or other type of quality blender or a Kitchen Aid mixer with paddle attachment can be used
  • 1 Medium size bowl with ice water for kneading stage

Method
 

Add cream to blender or mixer
  1. Blend/mix on medium speed past the "whipped" phase until butter solids form and separate from liquid portion.
  2. Turn out into fine mesh strainer pushing all liquid into a bowl (this liquid is the buttermilk and can be used as such in any recipe)
Knead butter and add seasoning if desired
  1. Gather butter solids into your hands and press into a tight ball into the bowl of ice water, making sure to squeeze all liquid out of your mass of butter
  2. Remove from water and knead on a piece of plastic wrap. At this point you can add the salt or any other desired seasoning.
Butter storage
  1. At this time, you can wrap in the plastic wrap used for needing and wrap into a cylinder for storage in the refrigerator. Or if you prefer, add to a ceramic butter dish (pictured) or butter mold for storage and keep refrigerated. Butter can last 2-3 weeks.