Honey Cinnamon Butter

Directions

• 1

  Whip the Cream: Add cold AE Dairy Heavy Whipping Cream to a stand mixer (or use a hand mixer) and whip on medium‑high until it first becomes whipped cream, then continues whipping for 12–15 minutes until it fully separates into butter solids and liquid buttermilk.

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• 2

  Separate: Pour the mixture through a fine mesh sieve or cheesecloth, reserving the liquid buttermilk for baking or cooking.

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• 3

  Wash: Transfer the butter solids to a bowl and rinse with cold water, gently kneading and draining repeatedly until the water runs clear.

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• 4

  Season: Mix the butter with honey, cinnamon, and salt until smooth and fully combined.

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• 5

  Store or Shape: Spoon into a jar, ramekin, or roll in parchment paper, then refrigerate until firm.

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• 6

  Yield: Makes about 1 1/2 cups of Honey Cinnamon Butter plus 1 1/2–2 cups of fresh buttermilk to reserve for baking or cooking.

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• 7

  Storage: Refrigerate the butter for up to 1 week or freeze for up to 3 months. Store the buttermilk in the refrigerator and use within 3–4 days.

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