Creamy Salted Butter Spread (Printable)

Smooth salted butter enhanced with sea salt and optional herbs, perfect for many dishes.

# What You Need:

01 - 2 cups heavy cream (480 ml, minimum 35% fat, chilled)

02 - 1/2 teaspoon fine sea salt

03 - 1 tablespoon fresh herbs, finely chopped (e.g., chives, parsley)

04 - 1 teaspoon lemon zest

01 - Pour chilled heavy cream into a stand mixer fitted with the whisk attachment, or use a hand mixer or food processor.

02 - Whip cream on medium-high speed until it thickens and separates into butter and buttermilk, approximately 5 to 7 minutes.

03 - Pour off the liquid buttermilk, reserving if desired for baking or other uses.

04 - Gather the butter into a ball and rinse under cold water, kneading gently until the water runs clear to remove residual buttermilk.

05 - Place butter in a bowl, sprinkle with sea salt, and mix thoroughly to distribute.

06 - If desired, fold in chopped fresh herbs or lemon zest evenly throughout the butter.

07 - Transfer the butter to a container or shape into a log. Chill before serving to set firmness.

01 -

It tastes impossibly better than anything you can buy, and takes barely longer than a shower to make.
You control exactly what goes into it—no mystery ingredients or preservatives, just cream and salt.
The moment guests taste it, they immediately ask how you made it, and the answer is always simpler than they expected.

02 -

The rinsing step is non-negotiable—skipping it means your butter will spoil in days instead of a week, because lingering buttermilk will sour.
If your cream won't break, it's either too warm or not fatty enough; temperature and fat content matter more than technique.

03 -

If you can't find heavy cream with 35% fat or higher, check ethnic grocery stores or ask your dairy counter to order it—the difference in results is genuinely worth the effort.
Save that buttermilk for pancakes, biscuits, or ranch dressing; it's one of those happy accidents that makes cooking more efficient.