Using a stand mixer (or hand mixer + large bowl), mix heavy whipping cream on medium-high speed for 10-20 minutes or until solid fats have separated from cream. Butter will have a lumpy texture; this is okay.
2 cups heavy whipping cream *
Turn off mixer. Pour contents through a strainer, reserving the cream (which is buttermilk) if desired. While still in the strainer, pour cold water over butter and rise well.
Lay out a lint-free cloth or cheesecloth and place rinsed butter in the center. Gather the four corners of the towel and twist tightly, wringing out any remaining liquids.
Clean the bowl of your mixer, then remove butter from cloth and place it back in the bowl. Add salt, then mix on medium-low speed until incorporated. Do a taste test; mix in more salt if desired.
1/4 teaspoon salt *
Add parsley, lemon zest, mint, and red pepper flakes to bowl. Mix on medium-low until combined. Do another taste test and make any adjustments to your liking.
Transfer butter to a sealed container or roll into a log and wrap with parchment or wax paper.
Refrigerate butter for at least 12 hours so flavors can set in.
* If you'd rather not make your own butter, you can substitute the heavy whipping cream and salt for 1 cup salted butter (softened). You can also use softened unsalted butter, but be sure to taste test it; you may need to add the 1/4 teaspoon salt.This recipe should make roughly 1 cup butter total, depending on the type/brand of heavy whipping cream used.
Thank you for printing Chimichurri Compound Butter from https://homemadehooplah.com/chimichurri-compound-butter/
You can find more great recipes at homemadehooplah.com.