Nope, this is not ice cream. I can’t believe it’s butter! This recipe is ultra simple; all you need is a food processor and heavy cream. I always make butter whenever I have leftover heavy whipping cream from making desserts (usually from making cake frosting).
The flavored butter can be used as a spread for sandwiches, in pasta or as a garnish for a juicy steak; the possibilities are endless. How you flavor the butter is up to you and what you have in your pantry. I had some sweet basil and garlic chives from my garden. You’ll never waste your remaining cream again.
For the more traditional method, check out the tip section.
1. Info for Basil and Chive Flavored Homemade Butter
- Cook Time: 2 hr 10 min
- Total Time: 2 hr 50 min
- Servings: 1
- Calories: 260 kcal
2. Ingredients for Basil and Chive Flavored Homemade Butter
- 1 cup heavy whipping cream
- 4 cups sweet basil leaves
- 2 tablespoons garlic chives, finely snipped
- 1 teaspoon garlic powder
- 1/3 teaspoon green peppercorns, coarsely crushed
- 1 tablespoon agave nectar
- 1 tablespoon lemon juice
- 1/2 teaspoon fleur de sel de Guérande (or regular salt)
- Blanch (dip for 15 seconds in boiling water then transfer in an ice bath) the basil, drain, then pat dry on a paper towel. Roughly chop.
- Place the heavy cream in a food processor. Use the fastest speed to churn the butter. Pulse until the cream becomes buttery and creamy. Add the rest of the ingredients. Pulse one more time. Transfer to a butter crock (or a ramekin that you seal with plastic wrap) and chill it for at least 30 minutes before using. You can store this in the refrigerator up to 2-3 days.
- I used this butter for my croquette sandwich.