Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) whole milk

  2. 1/4 cup(s) unsalted butter

Instructions Jump to Ingredients ↑

  1. Heat together over low heat until butter is melted into milk. Do not boil. Pour into blender jar and blend at highest speed for 3 minutes. Do not use a food processor as it does not beat in enough air.

  2. Refrigerate for 24 hours or longer. Whip it as you would cream.


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