Let’s start with; homemade butter is sooooo easy. If you’ve never made it before, don’t be intimidated.
I used to make this with my preschool students (back in the day) in a ziplock baggie. All cream needs to turn into butter is a little agitation so those fat molecules clump up and make butter.
If you have little ones you want to keep busy you can give them the task of making this entire recipe. Except instead of using a food process or blender, you can give them a zip lock baggie or mason jar to shake. It will take long but it will work…eventually.
This is admittedly an indulgent version of classic homemade butter. If this is your first time making homemade butter and are interested in making good old fashioned salted or unsalted butter just ignore all the additives and enjoy!
The shelf life for this butter will depend a few variables, however will be able to tell when your butter has gone bad because it will give off a sour smell. Butter also freezes pretty well so if you think you\\\'re family won\\\'t go through all of this butter in the next 5-6 days I recommend freezing half and pulling it back out at a later date.
1 cup Heavy Whipping Cream
1/8 tsp Salt
1 teaspoon Maple Syrup
1/2 teaspoon Cinnamon
1/4 teaspoon Vanilla Extract
1. Pour your one cup of heavy whipping cream into a food processor (or blender).
2. Turn your food processor on HIGH 1-3 minutes, or until the cream turns into big globs of butter. You'll watch as the cream goes from cream, to whipped cream, or finally thick chunks of butter and some buttermilk.
3. Carefully drain off the buttermilk and save for a later use. (i.e. buttermilk biscuits, pancakes, breads, ect)
4. Next you need to rise/wash your butter. In a medium bowl press all of the butter pieces together so you have one large chunk of butter. Pour a cup of cold water over the butter and start to fold and knead the butter in the water. This will turn the water cloudy. Dump off the cloudy water and add fresh cold water and repeat the process. Continue to repeat the process until the water that you add begins to stay clear.
5. Add the washed butter back into a bowl along with the maple syrup, salt, vanilla extract, and cinnamon. Mix the ingredients together until everything is well incorporated. (The butter won't want to mix with the maple syrup but be patient, it will eventually mix together)
6. Spoon the sweet cinnamon butter out of the food processor and store however you prefer. In a glass mason jar, plastic wrap, a butter bell...there are many options out there.
1. Pour one cup of heavy whipping cream into your food processor or blender.
I recommend using a food processor but a blender will also work. You may just need to scrape down the sides a few times.
2. Turn on HIGH for about 1-3 minutes, or until a big glob(s) of butter is formed.
Don’t walk away at this step, you’ll need to carefully monitor the status of the cream. It will go from cream, to whipped cream, and eventually in the blink of an eye it’ll clump up and become butter with a bit of buttermilk.
3. Once the cream has successfully turned into thick globs of butter, press all of the butter chunks together and carefully drain off the liquid (buttermilk) into a jar to save.
You can use it for making biscuits, pancakes, waffles, dinner rolls, sour cream….it’s very useful in the kitchen.
4. Next you need to rise/wash your butter. In a medium bowl, press all of the butter pieces together so you have one large chunk of butter. Pour a cup of cold water over the butter and start to fold and knead the butter over and over in the water. This will turn the water cloud. Dump out the coudy water and pour in fresh cold water and repeat. Continue to repeat this process of dumping and folding (or “washing the butter”) until the water in your bowl becomes pretty clear.
I personally like to just grab my chunk of butter in my hands and fold and press under running water in the sink. However, this can be a bit messier and not for everyone.
5. Next make a small well in the middled of your butter and add 1/2 teaspoon of cinnamon, 1 teaspoon of maple syrup, 1/4 teaspoon of vanilla extract, and pinch of salt. Mix well.
Butter does not like liquid so it will resist incorporating the maple syrup. But just keep folding and kneading the ingredients in, eventually it will all mix together. (may minus a few drops of maple syrup but thats okay)
6. You have homemade cinnamon maple butter!
You can store it in a glass jar, in plastic wrap, or a butter bell.
How long does homemade butter last?
This really depends. For some people it lasts for 3-4 weeks. While for others it lasts 5-6 days. You will be able to tell when your butter is going bad it will give off a sour smell that means it’s no longer good.
Can you freeze butter?
YES! I actually recommend it. This recipe will make a good amount of cinnamon maple butter. Most families won’t be able to use it all up in one week. So, I recommend putting some in the freezer to pull out at a later date.
What do you eat this on?
Dinner rolls, zucchini bread, banana bread, toast, bagels, pancakes, waffles….so so much
Can you use honey instead of maple syrup?
This butter is a fun addition to your meals. This would make a great addition to your Thanksgiving or Christmas dinners. Your guest will be surprised that you made not only homemade butter but this deliciously sweet and festive version!
Thank-you so much for taking time out of your day to hang out here.