Make Homemade Butter from Spoiled Cream

I almost always have a pack of heavy cream in my fridge. I use it to prepare Soups (Asparagus or Tomato Basil), whip it up for decadent desserts (Ganache or Fruit Cream) or add it in delicious gravies (Butter Chicken or Saag Chicken). I use it while making scrambled eggs! Yes, you will not believe how silky they turn out. I also add it in my beverages (Iced Coffee and Lassi). However, there are times when I open the pack and the smell tells me it has gone bad. You see, heavy cream being a dairy product can not be kept refrigerated for a long time. I always make sure to buy fresh pack from the grocery stores and use it within a week. However, there are times when it goes bad even when the expiration date is days away. If this has happened with you, do not throw away the cream. Instead make some homemade Butter! How? I am going to tell you:

How to know when the cream goes bad?

Yes, first and foremost you got to know if the cream has actually gone bad. When you get a fresh pack, try to notice how the cream flows and smells. Fresh cream has a smooth flow and almost no smell. When it starts going bad, you will see small lumps in it. It will also have a distinct sour smell. 

What to do with spoiled cream?

Make sure to only use fresh cream in all food products. Even for coffee. Do not use the cream if you have any doubts. Follow the steps to make your own homemade butter:

Ingredients:

• Heavy Whipping Cream - 2 Cups (Pasteurized)
• Ice Water – 4 cups

Directions:

(Stand Mixer recommended recipe)

• Half an hour prior whipping the cream, keep the beater and the bowl in the refrigerator so that they chill.
• Pour the Heavy Cream in the stand mixer’s bowl. 

• Refer to my article on Allahabadi Fruit Cream and whip the cream to the stiff cream stage. You will see the cream changing texture and getting thicker as you continue beating. Continue till you reach the stage with firm peaks. 

• When you take the whisk out of the cream, the peaks will be completely stiff.

• Make sure to have the Ice Water ready in a big bowl.

• Continue beating. In approximately 3-4 minutes you will notice the butter fat separating from the buttermilk.  

• Once the butter fat thickens and sticks to the whisk, you can drain off the buttermilk. 
• Transfer the butter into the ice water and wash using a spatula. 

• Drain the water making sure all the buttermilk has been strained away.
• Using your spatula, press butter fat onto the side of the bowl to remove any excess water. Make sure to remove as much water as possible otherwise it will spoil very quickly.
• Once all the water has been pressed out of the butter, you may mix in salt, seasonings, or herbs to your taste.
• If you don’t plan to use the butter immediately, you can freeze it in an airtight container.  
• Spread your homemade Butter on warm toasts or use it to prepare scrambled eggs etc. From now on leftover Heavy Cream will never go to the waste basket.

Recommend Reading (Some recipes where you can use Heavy Cream):

• Tomato Basil Soup
• Cream of Asparagus Soup
• Simple Chocolate Cake
• Allahabadi Fruit Cream
• Black Forest Gateau
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Make Homemade Ghee from Spoiled Cream