Baple Butter (Pronounced "Bay-pull")

This butter works great for waffles or spread on cornbread. Add a pat to a sauté pan of carrots, along with a dash of red pepper flakes, for a sweet-spicy side dish.
By / Photography By Matthew Carden | March 01, 2014


Divide the ingredients between two 1/2-cup jars with tight-fitting lids, then place lids on tightly.

Shake the jars up, down and sideways until the cream thickens and begins to come together. The butter will first start to look like whipped cream, then it will eventually begin to gather into a ball. When the cream has separated completely into a ball, floating in relatively clear liquid (the “buttermilk”), it is done.

Pour off the liquid and discard, or it may be refrigerated and saved to drink or used in another recipe.

Next, pour cold, clean water into the jar with the butter and continue to rinse until it runs mostly clear. This rinsing will help prevent your butter from turning sour.

Using a fork, mash the butter against the sides of the jar to release and remove any remaining excess water.

Cover and chill or freeze.

(Alternatively, you can place all the ingredients in the bowl of an electric mixer with a whisk attachment and whip for approximately 10 minutes, working up to high speed. Once the buttermilk separates from the butter as above, it is done.)

Cook’s Note: If you want to make butter using cultured cream, leave the cream out at room temperature overnight before “churning.” The natural bacteria that form will give your butter a deeper flavor and a bit of tang. Another easy way to achieve “tangy” butter is to use crème fraîche instead of cream. Use an equal amount and let it temper (come to room temperature) for about 30 minutes before “churning.”

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