(from Fast and Easy Cooking Cookbook)
250g - 1000g double cream, cold
Sea salt (optional)
1. Add double cream. Whip at Speed 5 until the butter separates from the buttermilk, stopping to scrape down the sides of TM bowl if necessary.
2. Strain through the internal steaming basket over a bowl, reserving the buttermilk for baking - it makes lovely scones.
3. Place the butter back into the TM bowl. Add 500g cold water. Mix 10 seconds/Speed 4 to wash the butter. Strain and form the butter into a log, gently squeezing out all the water. Wrap in greaseproof paper and chill in the fridge.
Variations: 1. Add salt or sea salt to taste. 2. Mince herbs and/or garlic and mix into butter. 3. Add lemon or lime zest and mix into butter.
The Cooking Monster's Tip: I use the Butterfly Whisk in option 1, I find it works better.