Making homemade herb-infused butter is easier than you might think, and it's an absolute treat for the senses. Not only does it elevate any meal with its aromatic flavors, but it also adds a touch of gourmet to everyday dishes. Let's dive into this simple yet exquisite recipe that you’ll want to make over and over again.
Heavy cream is the star of the show, transforming into rich, creamy butter through the magic of whipping. We use salt to enhance the flavor, bringing out the best in the herbs. Fresh rosemary adds a fragrant, pine-like aroma, while fresh thyme offers subtle earthy and minty notes that complement the creaminess perfectly. These herbs together make the butter shine with flavor.
This herb-infused butter is fantastic on freshly baked bread or rolls. Try it melted over grilled steak or roasted vegetables to add a burst of flavor. It's also a great topping for baked potatoes or to finish off a creamy pasta dish.
Start by pouring two cups of heavy cream into your stand mixer. This is where the transformation begins. Set the mixer to medium-high speed and let it run. You'll notice the cream thickening, then breaking apart into butter and buttermilk after about 10 minutes. It's quite a sight when it happens!
Once the butter has formed, strain the mixture through a fine-mesh sieve or cheesecloth to separate the butter from the buttermilk. Make sure to press down gently to get all the liquid out. The butter will be soft and slightly sticky.
Next, rinse the butter under cold water to remove any lingering buttermilk, which helps the butter last longer without going sour. Just knead it gently under the water until it runs clear.
Transfer your beautiful butter to a bowl, and add in the salt, rosemary, and thyme. Use a spatula to mix everything until the herbs are evenly distributed throughout.
Shape the butter into a log, which makes it easy to slice when serving. Wrap it snugly in parchment paper, twisting the ends like a candy wrapper, and pop it into the fridge for at least 30 minutes to firm up.
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