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Nutrition Facts
Serving Size 11 g
(Approx. 10 Servings)
Amount Per Serving
Calories 80 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 0 mg 0%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 0 g
Vitamin A 6% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Homemade Sweet Cream Butter
Prep Time
8 hours
Cook Time
Total Time
8 hours
10  People


Recipe makes 10 Servings

2 cup(s) heavy whipping cream
1/2 cup(s) sour cream, do not use fat free sour cream
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In a stand mixer with whisk attachment add cream and sour cream.
Whisk on medium speed until cream gets very thick and has stiff peaks. Turn up speed on mixer and continue to whip until liquid starts to gather in bowl; this liquid is buttermilk.
Place cheese cloth into a fine mesh sieve and place over sink. Pour buttermilk and butter solids into cheese cloth to drain off all liquid.
Fold up cheese cloth around butter and gently wring out butter to remove remaining liquid. Place back into sieve inside a bowl to catch any additional liquid.
Cover butter with paper towel and refrigerate overnight to allow butter to drain further or use immediately and refrigerate leftover butter for up to a week.
Chef's Note: This butter is ready to use as soon as it is made; however, I like to refrigerate my butter overnight as I have found that curing it overnight does improve flavor of butter. Season with salt and mix in herbs, if desired.


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