Homemade Almond Vanilla Butter

Inspired by our best selling Almond + Vanilla Body Butter, this recipe is the perfect way to welcome the change of season as we prepare to enter fall.

That dreamy scent you’ve always wished you could taste? Now it’s a recipe you can actually enjoy on your plate.

Ingredients:

• 1 liter heavy cream (at least 35% m.f.), cold from the fridge
• ¼ tsp salt
• ¾  tsp almond extract
• 1 vanilla pod, scraped
• 2 Tbsp honey

Directions:

• Add cream to a stand mixer. Cover the bowl with a tea towel and using the paddle attachment, beat on medium speed until the mixture splits into butter solids and buttermilk (about 15 minutes).
• Collect butter and squeeze out as much buttermilk as possible. Pour buttermilk into a jar and set aside.
• Squeeze and rinse butter in cold water (about 3 times) until water runs clear. If you wanted to, you could stop right here. You have made butter!
• Place butter into the bowl of your stand mixer. Add salt, almond extract, vanilla seeds, honey and 4 Tbsp of the reserved buttermilk. If your buttermilk is really cold, warm it slightly so it doesn’t inhibit the whipping up of the butter.
• Beat butter with the whisk attachment until light and fluffy. If need be, add a little more buttermilk.
• Serve at room temperature. Storing whipped butter in the fridge will make it solidify again. Any leftovers can be kept in the fridge in an air-tight container for a week.