Making butter at home is surprisingly easy, literally three things are required; a hand mixer with a whisk attachment, heavy cream and salt. I’ve made my own butter countless times now and adding flavored salt creates amazing depth to any dish you would normally pair with butter. Rosemary salted butter on popcorn, espresso salted butter on toast…of course I could go on and on. For this post, we’ll stick to truffle salt.
Black Truffle Salted Butter
- 2 cups heavy cream (minimum 40% milk fat)
- 1/8 teaspoon black truffle infused salt
Pour heavy cream into a large bowl and using a hand-mixer fitted with a whisk attachment, whip the cream on high speed. Continue whipping through the soft peak and firm peak stages. Eventually the cream will start to form small lumps; this is the beginning of the butter separation process. Continue whipping the cream until the butter completely separates and the mixing bowl contains both butter solids (pale yellow) and liquid buttermilk. Using a sieve placed over a bowl, strain the butter from the buttermilk and gently squeeze the butter to release additional liquids. Mix in the finely ground black truffle infused salt, place the butter into a re-sealable container and refrigerate until firm.
Note: the entire process will only take about 8-10 minutes from start to finish…and I recommend saving the separated buttermilk for baking!