Place the heavy cream in a stand mixer and whisk on medium speed for 3 minutes. Cream will start to whip and thicken.
Once thickened, increase the speed to high and whisk for 5 minutes out until butter form in the whisk and separates from the buttermilk. You’ll want to cover the bowl to avoid splashing.
Once butter is formed strain away from buttermilk using cheese cloth. Form the butter into a ball and drain the butter milk. Discard or use the butter milk.
Add butter, garlic, House Seasoning Blend, minced thyme and minced Rosemary back into the mixture; Mix together for 2 minutes.
Use immediately or form into a log and refrigerate for 1-2 weeks.
Notes
Add Heat: Do not be afraid to add a dash of hot sauce or red pepper flake.
Short cut tip: Feel free to use unsalted store bought butter.
Variation tip: Organic ingredients can be used for a healthier option.
Zing: A little lemon zest or juice adds a nice fresh burst of flavor.
Herbs: Experiment with different herbs like dill or chives.