Ingredients:

  • 1/2 cup unsalted butter (113 g)
  • 1 cup whole milk (240 mL)

Instructions:

  1. Place 1/2 cup of unsalted butter in a small saucepan or microwave-safe bowl. Heat it gently until it is fully liquid. Do not let it boil or brown; it should just be hot to the touch. Remove it immediately from the heat.
  2. Separately, warm 1 cup of whole milk in a cup until it is lukewarm — about 100°F. Ensuring the milk and the melted butter are close to the same temperature is key for a stable emulsion.
  3. Pour the warm milk into your high-speed blender or the tall cup of your immersion blender. Turn the blender on low speed to ensure constant motion.
  4. With the blender running, slowly drizzle the melted butter into the moving milk mixture. It should take at least 30 seconds to pour in all the butter. The pitch of the blender should change as the mixture begins to thicken.
  5. Once all the butter is added, crank the speed up to medium-high and blend for a final 30–60 seconds. The mixture should look homogenous, slightly frothy on top, and thick like slightly loose pancake batter.
  6. Transfer the mixture into an airtight jar. Refrigerate for a minimum of 6 hours, or ideally overnight. The chilling process allows the butterfat to solidify within the water base, creating a thick, stable cream perfect for cooking.