This is what happens while you talk to someone across the room and whip cream at the same time.
Several weeks ago when I made my friend Rachel’s birthday pavlova, I over whipped the whipped cream and stumbled upon the way to create delicious homemade vanilla sweet cream butter and buttermilk.
After over whipping the whipping cream, I was left with the fat solids and the liquid.
I simply strained away the butter milk and set the butter on a paper towel to strain a bit more.
Over the past week, I’ve spread the vanilla sweet cream butter on hot English muffins and toast. Slightly sweet and dainty.
The vanilla sugar butter milk took my whole grain pancake mix to a whole new level.
Strawberry yogurt and fresh strawberries perfectly complimented the pancakes.
So, how to make this delicious mistake?
Vanilla Sweet Cream Butter and Butter Milk
1 cup whipping cream
1 teaspoon vanilla sugar
- Combine the whipping cream and vanilla sugar in a large, cold bowl. Whip together with a handheld mixer past the whipped cream stage until the whipped cream breaks into solids and liquids.
- Strain the butter milk off of the butter. Strain the butter in a cheese cloth or paper towel.
- Refrigerate and enjoy.