In the heart of our home, the scent of freshly baked buns mingled with the familiar aroma of steeping tea, setting the stage for a day of simple pleasures. It was on this day that our young adventurers stumbled upon an unexpected bounty in the yard—a few leftover redcurrants, clinging stubbornly to the branches of our redcurrant bush. An unexpected discovery that was about to inspire an impromptu culinary delight.

A glance in the fridge revealed a surprise of its own—we were fresh out of butter. Unfazed by this minor setback, we had both fresh and soured cream on hand. What could have been seen as a hindrance, quickly turned into an opportunity for creativity. And so, we embarked on a journey to create homemade butter and whipped cream. A transformation that is always a wonder to watch.

Soft, warm buns were then slathered with our freshly churned, slightly salty butter, creating a savory base for the next layer of flavor. With a careful hand, we then layered the thick, indulgent whipped cream over the butter, its tangy richness creating a beautifully complex flavor profile. And to crown this little feast, a scattering of sweet berries—our recently discovered redcurrants and a generous dollop of our homemade strawberry preserve.

This unexpected creation felt like a throwback to the indulgent cream cakes of Victorian times –. It was a simple yet luxurious treat that made our day even more special, and proved that sometimes, the best ingredients are the ones you find when you least expect them.

The magic of turning cream into luscious clotted cream and ultimately butter is an exercise in patience, technique, and a touch of science. You can use fresh cream or, for a slightly tangy twist, soured or cultured cream.

To make whipped cream, you simply whip your cream until it thickens into soft, fluffy peaks. This is a delightful addition to any dessert or tea-time bun.

The journey from whipped cream to butter takes it one step further. You whip the cream even more vigorously. As you continue to whip, the fat globules start to stick together, separating from the liquid (buttermilk). When a solid mass begins to form, congratulations – you've got homemade butter! Rinse it in cold water to remove any remaining buttermilk, knead in some salt if you wish, and voila, you've transformed cream into your very own homemade butter. What a delightful touch of culinary wizardry in your own kitchen!

To learn more about our week-long fridge dough process, ensuring fresh bakes are always on hand, click here.
If your curiosity is piqued by the trials and triumphs of our journey to preserve strawberries, facing down an army of snails and birds, be sure to check out this post.