The Recipe
Recipe credit: Justine Doiron, Justine Snacks
You'll need:
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2 cups heavy cream (Thickened Cream)
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Flaky sea salt, to taste
The method:
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Pour the cream into a stand mixer. Begin on low until it thickens.
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Increase to medium-high and mix for 5–7 minutes. You'll pass through whipped cream territory, keep going. The moment it breaks into fat and liquid is the moment you'll want to tell someone about.
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Lift the butter from the bowl. Reserve the buttermilk, it's worth keeping.
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Work out the excess moisture with your hands, then rinse under ice-cold water.
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Season with flaky salt. Store wrapped in parchment or in a glass jar. Keeps beautifully for 10–14 days.
The Variations We're love
The base butter is perfect. These versions are something else entirely.
Garlic
Roast a full head of garlic low and slow, then fold the cloves directly into your butter. The flavour is sweet, mellow, deeply savoury. Use it on everything — bread, steak, pasta, roasted vegetables. You'll find reasons.
Herb
A generous amount of freshly chopped herbs — rosemary, thyme, chives, tarragon — worked through the butter while it's still soft. Keep it on the table. Put it on fish. Melt it over a bowl of grains. It elevates without effort.
Honey
A slow pour of raw honey, whipped through until silky. Spread it on sourdough, warm scones, or anything that comes out of the oven. This is the one guests will ask about.
Cinnamon
Cinnamon and a touch of honey, folded through. Serve it with something warm — toast, porridge, crumpets — and consider it the most effortless thing you've done for yourself all week.
