Homemade Butter with the Dough Roller

• Attach the Dough Roller and Dough Knife to the Ankarsrum stainless steel bowl. Position the Dough Roller slightly away from the side of the bowl.
• Pour in the heavy whipping cream. Start the mixer at medium-low speed (~3 o'clock), to prevent splashing, then gradually increase to high (~8 o'clock) for about 6-9 minutes.
• The cream will first become whipped cream, then begin to break and separate into solid butter and liquid buttermilk. Lower the speed to low (~2 o'clock).
• Once the butter has clearly separated, stop the mixer. Remove the butter and drain off the buttermilk, reserving it for another use.
• Return the butter to the bowl and mix again briefly to help extract any remaining buttermilk. Drain off the additional liquid.
• For salted butter, fold in salt to taste.
• Transfer the butter to a butter bell or wrap it in parchment or wax paper to refrigerate.

Notes

Save the buttermilk: Reserve the fresh buttermilk for pancakes, biscuits, cakes and other baking.

For longer storage: Removing as much buttermilk as possible helps the butter keep longer. For an extra step, rinse the finished butter with very cold water to help remove any remaining buttermilk.

Minimum amount - 2 cups heavy cream: Smaller batches may take a little longer to separate, so be patient and watch for the cream to clearly break into butter and buttermilk.

Maximum amount - 8 cups heavy cream: With a full batch, the whipped cream and butter may ride higher up the Dough Roller as the mixture thickens. Pause and scrape down the Dough Roller as needed to keep everything mixing evenly.