30Apr/130

April: Canning Challenge – Honey Cinnamon Butter from Scratch

Did you know you could make your own butter and all it takes is a mason jar and some cream? (Salt too if you wish.) I had NO idea until recently. Since I have a few leftover jars from this month's Blogger Recipe Challenge, I wanted to give it a try. What I REALLY wanted to do was make Honey Cinnamon Butter. You know, the kind you get at Texas Roadhouse. Yummm. Now, making your own butter is kind of a pain in the @$$, but it's a fun little project you could do with the kiddos who have an abundance of energy. There's a LOT of shaking involved. (My cinnamon isn't the best quality so it kind of turned the butter brown. You can also do the honey & cinnamon part by adding it to a stick or two of butter.)
Ingredients:

  • 12oz - Heavy Whipping Cream
  • 1/4 to 1/2 Cup - Powdered Sugar
  • 2 to 3 TBSP - Honey
  • 1 to 2 Tsp - Cinnamon

Process:

  1. In a CLEAN mason jar (I used a pint size jar), add in 12oz of heavy whipping cream. This will make about 8oz of butter.
  2. Add in salt if you prefer salted butter. I think salted butter is your best option for the Honey Cinnamon Butter.
  3. Shake jar vigorously until cream separates into buttermilk and butter fat. Cream will become foamy at first and then all of a sudden you'll be able to feel/hear the difference while shaking. That's when the cream has separated. This part will take about 15-20 minutes or so.
  4. Drain out the buttermilk from the butter fat. You can either keep or discard the buttermilk.
  5. Add 2-3 TBSP of ice water to the jar. Shake. Discard water. Continue this process until the water comes out clear. You want to get as much butter fat out as possible so the butter keeps longer.
  6. Start with 1/4 cup of powdered sugar and add that to the butter along with 2 TBSP of honey, and 1 Tsp of Cinnamon. Add more of any of the ingredients as you see fit. If you made unsalted butter you might want to consider adding in some salt at this point.
  7. Store jar with butter in the fridge.


Related posts:

  1. April: Canning Challenge – Roasted Butternut Squash Soup Recipe + Ozeri Serafino Artisan Series Double Wall Glasses Review
  2. April: Canning Challenge – Cream of Portobello Mushroom Soup Base
  3. April – Canning Challenge: Beet Salad & Dressing Recipe
  4. April: Canning Challenge – Crock Pot Bacon Jam Recipe
  5. April: Canning Challenge – Hummus Dip Recipe
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