Orange Honey Butter

Whenever I thought about homemade butter, I always imagined the old fashioned wooden butter churner. I never dreamed I could make it at home. So when I saw a friend post this on her blog, the light bulb went off in my head.



On some basic science-of-cooking level, I knew that if you kept whipping cream past the soft peak stage, it would eventually turn into butter. So I gave it a whirl (pun intended.) After a few minutes of whipping, I had beautiful whipped cream. Another few minutes, and I had soft-whipped butter. After this, the butter started to separate into a solid and a liquid. I kept whipping until most of the liquid separated. Because there was little water left in the butter, it was a little harder to spread when chilled, so I recommend warming it a little before serving. Its taste was much richer than the butter I usually have. The honey and orange were perfect for my morning biscuit.



Orange Honey Butter
original recipe
1 c heavy cream
3 Tbs honey
1 Tbs fresh orange zest

Pour cream into the bowl of a stand mixer. Using the whisk attachment, beat on medium-high until the cream separates into a solid and a liquid. Drain water from bowl. Beat in honey and orange zest. Keep chilled in refrigerator.