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Breakfasts, Egg Free, GAPS, Gluten Free, Grain Free, Gut Health, Health, Health Tips, Lunches, Naturally Sweetened, Nut Free, Paleo, Snacks, Thermomix, Vegetarian, Wholefood
Making Spreadable Butter in the Thermomix
I love being able to make my own butter and butter spreads! Most bought butter spreads have additives, preservatives and colours in them, and often contain vegetable oils. By using a good quality pure cream to make your own butter, then adding a good quality oil, you can have a delicious butter spread that’s free from all the ‘nasties’ at a fraction of the cost. You’ll get the best savings by buying your cream in bulk. We buy cream in 2 litre bottles from our local biodynamic dairy, and you can often find 2 litre bottles of pure cream in the supermarket also.
With the Thermomix, making butter is a cinch. It usually takes about a minute, maybe two, to change from pure cream into butter and buttermilk. It costs less than buying pre-made butter, and if you make it into a butter spread (adding oil and water and whipping it up), it costs even less! I think most people now know that margarine is not a healthy choice, so this is a good alternative to margarine if you’re wanting something that is spreadable from the fridge.
This spread works well in most recipes that call for butter – cakes, biscuits, scones, breads… My mum uses extra virgin, cold-pressed olive oil in hers, but some people find the taste too strong. I usually use macadamia oil or high-oleic, organic, cold-pressed sunflower oil.
Here’s how I make my butter spread in the Thermomix:
Note: You can find fine sea salt for this recipe in my online store here!
Making Spreadable Butter in the Thermomix
2014-07-12 18:57:27
Ingredients
- 600g pure cream
- macadamia oil, olive oil, or high-oleic cold-pressed sunflower oil
- filtered water
- sea salt/himalayan salt (opt.)
Instructions
- Insert the butterfly and measure in the cream.
- Whip on speed 4 until it separates into butter and buttermilk. It will start to bump around, so stay near your machine and turn it off after a couple of seconds of 'bumping'. It usually takes only a minute or two, but I have had older cream take up to 5 minutes.
- Strain the buttermilk by pouring it through the strainer/rice basket into a bowl. Squeeze the butter well with the spatula (against the side of the bowl) to get out as much of the buttermilk as you can. The buttermilk is lovely to bake with in scones, breads, cakes and pancakes (if you can have dairy), so don't throw it out!
- Remove the butterfly from the bowl and pour about 500g icy cold water over the butter. Mix it on speed 4 for a few seconds to rinse it. Strain the water off into the sink, pressing the butter against the side of the bowl with the spatula and pouring through the strainer/rice basket again. The butter needs to be rinsed twice, or until the water is clear (see below). If you leave any buttermilk in the butter, it will turn sour more quickly.
- Give the butter a good squeeze to get rid of any remaining water. This can be done with the spatula, squeezing the butter against the side of the bowl; or you can wrap a piece of muslin around the butter and squeeze it; or you can just use your hands.
- Now make sure the bowl is empty, and weigh the butter back in so you know how much you have. Then add in that much oil and water.
- Eg: If you end up with 300g of butter, add 300g of oil and 300g of water. Also add a little salt if you like. I add a bit less than a teaspoon of salt to this amount of butter, oil and water.
- Insert the butterfly, and whip the butter, oil, water and salt on speed 4 for about 20 seconds, or until well combined. Pour into a container (preferably glass) and keep in the fridge.
Quirky Cooking https://quirkycooking.com.au/
This butter spread will last a few weeks if kept refrigerated, and is easy to spread straight from the fridge.
Hi Jo, My sister in law would love to make this but doesn’t have a thermomix. She has a food processor and a barmix which they can whip with. Do you have any suggestions as to how she could make it with these if it is at all possible? Thanks!!
Yes, she could use a food processor I think, that should be fine. 🙂
Hi Jo I just wondered if you had tried adding kefir grains or probiotic powder to your cream to culture it for 12-24 hours prior to making your butter?
I love your idea of making the butter into a spread can’t wait to try it along with dozens of your other recipes!
Yummy! Made it before Easter – all gone now.
Made new bunch today one with macada oil and one with avocado oil. Super! Thanx quirkycooking ????
Would this recipe work with coconut oil?
Thanks Jo, made this for the first time today, it turned out really well!. I also went with the 2.1.1 theory and so far so good. Is it possible to double the recipe (as a time saver,) or just keep making it in batches of 600g cream?
I think you’re not supposed to whip more than 600g cream at a time, so best to stick to recipe. Glad you liked it! 🙂
Sorry but reading the instructions & comments, I’m missing 2:1:1 theory… is it at the end, the weight of butter eg 300gm & then 150 oil & 150 water ??
Can you make this with milk?
Hi Jessika, no you can’t as there isn’t enough fat in milk to make butter. 🙂
Hi I am about to make this butter. I am wondering what the 2:1:1 ratio is. Annie
2 parts butter (eg. 200g), 1 part oil (eg. 100g) and 1 part water (another 100g) – it depends how much butter you have once you make it, so start there then work out the amounts with the ratio!
I whipped the cream (exactly 600g) in my thermomix for ages. – more than 15 mins but all I got was whipped cream. It would not seperate. 🙁 I left it for an hour and tried again, but still no luck. What did I do wrong?
Hi Lis. Was your cream without any stabilisers in it? Stabilisers do stop it from separating. Hopefully better luck next time! Good luck
Hi,
Just wanting to clarify – the recipe above uses a 1:1:1 ratio but the comments all talk about a 2:1:1 ratio. Which is the right ratio?
Thanks!
Hi Jennifer! What ratio you use is totally up to you…the recipe is written at a 1:1:1 ratio but some people have done a 2:1:1 ratio and prefer that possibly because there is more of a buttery taste, and less of an oil taste depending on what kind of oil they used. 🙂
Hi Jo
Have you ever made butter with lactose free cream? Would be interested to know 🙂
Hi Mel, no I haven’t sorry. xx
No I haven’t Mel, sorry! xx
I made this for the second time. First time I did 2:1:1 and this time I forgot and just followed the recipe and I feel like the 1:1:1 ratio has made my butter too runny. It’s almost as runny as cream. Please does anyone know how to fix this?
Hi Cherie! How did it turn out in the end? Popping the spreadable butter back into the fridge would thicken it. 🙂
Made butter for the first time today using your recipe. Very happy with the result . Now to use the Buttermilk for Banana Bread. Thanks very much.
Fantastic Janine! Well done! 🙂 xx
Would I need to change the times/speeds if I halved the recipe? I don’t get through this much butter! Thanks 🙂
It may only take about 3/4 of the time, speed will be the same.
Has anyone used avocado oil for spreadable butter?
Yes, it works but butter will look a little greenish!
Can you use grape seed oil?
Yes, but I’d recommend avoiding it as it’s a highly processed oil. Better to go for organic, cold-pressed, high oleic sunflower oil if you want a bland tasting oil for this. 🙂
I have been making the quirky cooking butter very successfully for quite awhile, but today it didn’t work out! The butter didn’t fully seperate from buttermilk. After beating for 7 mins, it was very runny & not seperate from buttermilk. I have used the same brand of whipping cream, & same method as in recipe. The whipping cream I used today was one week from reaching use by date, so, Why did this happen?
Sometimes this happens but I’m not sure why, maybe check if your cream was pure cream. (No stabilisers) Was it well chilled? Don’t throw it out, put it in the fridge and it might seperate or you can use it as is.
Mine didn’t work ???? it’s still like cream once I added the oil and water
Oh no! What type of cream did you use? Check back with step 1 – did the butter and buttermilk separate before you added the other ingredients?
Hi Jo, is it possible to make goats butter????????
Hi Sandy. I’m afraid we have never tried using goats cream when making butter. Please let us know how you go if you happen to try it:-).
Hi, could you leave the water out altogether? I would like a product that lasts a fairly long time (longer than a few weeks) I usually add potassium sorbate to my butter and that keeps it well in the fridge, but I would like it more spreadable, so if I add just the oil, would that give me a good butter too? Many thanks for any advice.
I had a great texture for the end result but unfortunately didn’t read the comments before making & the butter tastes very oily. I will try again with only half the oil recommended. Still a great recipe!