- 2 cups heavy whipping cream – high butterfat content whipping cream is best
- Sea Salt to taste
- 2 tablespoons fresh herbs (chives, parsley, sage)
Whip heavy whipping cream at medium setting on your mixer until its solids separate from its liquid. The solids need to be clinging to the mixing attachment with the liquid in the bottom of the bowl. Take out butter and place in a clean smooth towel. Wring out extra liquid. Put butter back in bowl and mix in salt and herbs with a wooden spoon. Roll in parchment, or put in a crock. Keeps a week in fridge, or freeze for longer use. Serve room temperature with soft snowflake rolls.