Cheesecake Factory Butter Recipe
Keep reading to learn how to make the perfect Cheesecake Factory Butter. You’ll be amazed at how simple it is! We’ll provide you with a step-by-step guide, tips for adding flavor, and storage instructions so that you can enjoy your homemade butter any time. Let's get started!
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Servings: 2 People
Calories: 94kcal
Equipment
- 1 towel
- 1 bowl
- Mixer
Ingredients
- 30 ounces Heavy Whipping Cream - Rich and creamy heavy whipping cream serves as the main ingredient for making butter.
- 2 Pinches of Salt - Enhances the flavor of the butter adding a subtle savory note that balances the richness. The salt also acts as a preservative, ensuring the butter remains fresh and flavorful for an extended period.
- Ice Water - Essential for the butter-making process ice water helps cool down the cream during churning. The cold temperature causes the fat molecules in the cream to solidify and clump together, separating from the liquid (buttermilk). This process results in the formation of butter.
Instructions
- To make this delicious Cheesecake Factory Butter, you'll need 16 ounces of heavy whipping cream. Begin by pouring the cream into the bowl of your KitchenAid mixer and adding in the pinch of salt. Beat on medium-high speed until it’s light and fluffy. The peak of the whipped cream should hold its shape for a couple of seconds before quickly collapsing.
- Once you reach this point, trickle in a few tablespoons of ice water while scraping down the sides of your mixing bowl until everything is combined. Continue beating until all traces of water have been incorporated and a stiff butter has formed – about 3 minutes!
- Carefully scrape out your glorious homemade Cheesecake Factory Butter. Line a large bowl with cheesecloth or a kitchen towel and fill it with butter. Gently squeeze any remaining liquid from the mixture until you’ve achieved a spreadable consistency.
- Your homemade Cheesecake Factory Butter is now ready for use! Enjoy slathering it on your breakfast toast, dinner rolls, muffins, bagels, pancakes (or anything else you can think of). Feel free to add some herbs or spices to make this even more delicious.
Notes
- Use cold cream straight from the fridge to get stiff, spreadable butter.
- Add a pinch of salt while whipping the cream to cut through some of its sweetness and enhance flavor.
- Beat until all traces of water have been incorporated – you should be able to pick up a bit of the butter between your fingers.
- Use cheesecloth or a kitchen towel to remove any excess liquid from the finished product.
- Feel free to add herbs and spices like garlic, rosemary, thyme, oregano, etc., for added flavor.
- Store in an airtight container in the fridge or freezer – it will keep for up to one week and three months, respectively.