Butter

A sugar-free, dairy-free take on the popular salted caramel blended coffee. 

Ingredients

• 500mls heavy cream
• 1/8 teaspoon of salt (optional)

Directions

1. Place cream into the Vitamix container and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend until mixture is thick and stops circulating - this is the whipped cream stage.
3. Continue blending for 30–45 seconds, using the tamper to press ingredients toward the blades. The mixture will separate into liquid and solids. Continue mixing for 30–45 seconds using the tamper.  
4. Pour the mixture into a fine mesh strainer seated over a bowl. Allow the mixture to strain in the refrigerator for 4 hours or up to overnight. Store in an airtight container. The buttermilk may be used to make pancakes or other baked goods. 

Chef's Note

Create flavored butters by adding sun-dried tomatoes, herbs, or cinnamon in Step 1. Butter can be stored under refrigeration for up to a week. If butter looks like a curdled whipped cream, continue blending until the buttermilk completely separates from the solids.