Many have called the avocado "nature's butter." Those people are horribly, horribly wrong.
Nature's butter is ACTUAL BUTTER, and over the course of a surprisingly uncomplicated but transformative journey, you'll see why. Let the beautiful metamorp...
After a few minutes in the mixer, your cream should start to look something like this:
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This is the whipped cream phase! You could totally stop here and add some sugar and vanilla and call it a day, but your perseverance will be rewarded if you keep the mixer going at this point, and let it do its thing.
Give it a few more minutes. Soon, it will begin to resemble an unappealing lumpy mixture of liquid and solid, together at last. Don't give up. You didn't break science. If your mixture looks like this, you're doing it right:
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Notice the colour is beginning to change, too. What was once creamy white is now yellowing slightly. At this point, you'll want to keep mixing just a little longer, until you start to here a sloshing sound.
Stop the mixer! You now have TWO ingredients, instead of one: Butter, and buttermilk!
Next, it's time to get a little bit messy. Don't hold back, just get right in there with your hands and clump the butter together. Squeeze out as much liquid as you can (over the bowl, you want to keep the buttermilk!) and then, place the messy blob of almost-butter in a sieve over the sink.
Run some cold water over your newly-formed clump of butter. When the water runs clear, ring that shiz out again. Make sure you get as much liquid out as possible.
Your hands are now delightfully moisturized.
Ok, pause: HOW EXCITING IS THIS?? You are holding butter in your hands! A few minutes ago it was cream, and now you have BUTTER *AND* BUTTERMILK!
