This butter has a nice little kick to it. It goes really well with seafood, but also other dishes. Unfortunately, I forgot to take a picture of the butter itself once I drained and squeezed all the buttermilk out. But it basically looked the same as my prior butter recipe, but more red. See my prior herbed butter recipe here.
- 1 pint of heavy whipping cream (or 1 quart if you want more butter, double everything if you use a quart)
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- pinch of cayenne pepper
- 1/2 tsp salt
- Combine heavy whipping cream, paprika, pepper, chili powder, cayenne pepper and salt in a large bowl
- Set mixer to medium speed and mix for about 15 minutes (it’ll take about 30 minutes for a quart of whipping cream). You will see the cream thicken first, then you’ll start to see globs of butter forming and the rest of the cream thinning and forming buttermilk. When the globs start forming, it gets very splashy, so I suggest putting a towel around/over the bowl.
- Once you see lots of globs and some buttermilk (liquid), you’re done mixing.
- Pour off the buttermilk into a jar (you can use this later for cooking a creamy sauce or whatever you want).
- Then place butter globs into a cheesecloth or towel and squeeze as much buttermilk out of it as you can. This will make the butter keep longer
- Store it in parchment paper. If you squeezed out the buttermilk well it will keep for about 1-1.5 weeks in the fridge and about 1 month in freezer
*** You can use the leftover buttermilk to make a sauce for pasta, rice or potatoes***