Homemade Honey Walnut Cinnamon Butter

Churnin' Love. Butter—there is almost nothing more pure or delightful. Spread it on bread or crackers, incorporate it in dishes to add richness or make it as a beautiful and unique gift. The varieties of flavored butter are vast and never-ending, from sriracha to lavender chocolate chip. Your palate provides the tasting board for your creativity. For Edible Indy, we took a more simple and sweet approach with making our butter. We think this Honey Walnut Cinnamon Butter offers the perfect marriage of flavors. This recipe is easy to make and experiment with, and we encourage you to do just that and own it.
By / Photography By Jennifer Rubenstein | November 15, 2014

Ingredients

Base Butter
  • 2 cups heavy whipping cream
  • ⅛ teaspoon pink Himalayan salt (optional)
  • ½ pound base butter
  • ½ teaspoon cinnamon
  • 2 tablespoons honey
  • ¼ cup chopped walnuts

Instructions

For the base butter:

Pour cream and salt into bowl of standing mixer with whisk attachment. Place protective shield on the bowl and turn mixer on high. Mix 4–6 minutes. The heavy cream will separate from the milk and clump together, leaving buttermilk at the bottom of the bowl.

Stop mixer and pour off the buttermilk into another container to separate the butter clumps from the milk. You want to keep this milk, as this is pure buttermilk that maybe used for other recipes, such as pancakes or biscuits.

Use a spatula to press out as much milk as possible, drain and repeat. Add about ½ cup of ice water (strain the water to ensure no ice gets into the bowl). Put the shield on the bowl again and cover with a towel. Mix on high for about 30 seconds, drain water and repeat the process until water appears less cloudy. Once you complete this process, you have fresh homemade butter.

Pack the butter in a container and cover tightly. Once you have the base butter you can mix in the flavoring ingredients.

For the honey walnut cinnamon butter:

Mix all ingredients with base butter and chill.

Butter may be refrigerated for up to 2 weeks or frozen for up to 6 months.

Ingredients

Base Butter
  • 2 cups heavy whipping cream
  • ⅛ teaspoon pink Himalayan salt (optional)
  • ½ pound base butter
  • ½ teaspoon cinnamon
  • 2 tablespoons honey
  • ¼ cup chopped walnuts
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