Homemade Cinnamon Butter

 

Ingredients

• 32 ounces Hood Heavy Cream
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon

Instructions
Add heavy cream to a stand mixer fitted with a whisk attachment, cover your stand mixer with a cover that was designed for it, or by simply stretching plastic wrap over the top and securing around the bowl.
Begin whipping the heavy cream on medium-high speed, scraping down the sides as needed, but always replacing the cover. Once stiff peaks form, turn the speed to high and let it go for several minutes, the mixture will look grainy and then it will begin to separate, this is what you want. Continue beating on high and for another 2 minutes or so until the butter and buttermilk have separated.
Place a cheesecloth in a strainer and pour the contents of the bowl into the strainer, then use the cheesecloth to squeeze any excess liquid from the butter. This is important or your butter with go rancid after a few days. Place the butter back in the bowl and add in the salt and cinnamon and whip for 2 to 3 minutes. Add more cinnamon or salt to reach desired taste.
Recipe Notes
Butter will last for 2 to 3 weeks in the fridge.