Homemade Butter Recipe
Homemade butter is a simple yet satisfying recipe that transforms heavy cream into rich, creamy butter with just a few minutes of mixing.
This guide shows how to make homemade butter using only two ingredients, highlighting the freshness and versatility of this classic staple.
What You Need to Make Homemade Butter
Just Cream and Salt—That’s the Magic of Homemade Butter
Heavy cream – The essential ingredient, heavy cream is churned to separate the fat from the liquid, forming butter and buttermilk. Use fresh, high-fat cream for the best results.
Salt (to taste) – Enhances the flavor of the butter. You can leave it out for unsalted butter or experiment with flake sea salt for a subtle crunch.
Step-by-Step: How to Create Homemade Butter
From Cream to Spread—Homemade Butter in Minutes
Pour the heavy cream into an electric mixer and start on low speed. Gradually increase to medium-high, whipping for about 5–7 minutes. After the whipped cream stage, the cream separates into golden butter and liquid buttermilk. Remove and squeeze out any moisture. Rinse the butter under ice-cold water, add salt to taste, and shape or store as desired.
Butter Tips Worth Knowing
Expert Tips for the Best Homemade Butter
For richer flavor, use organic or grass-fed cream. Cold water rinsing is crucial to remove all buttermilk, which helps the butter last longer. Customize with herbs or honey for a gourmet twist.
Storage Guide for Homemade Butter
Keep Your Homemade Butter Fresh and Flavorful
Store your butter in an airtight container or wrapped in parchment in the fridge. It keeps for 10 to 14 days. You can also freeze it in small portions for longer shelf life—up to 3 months.
Frequently Asked Questions
Can I make homemade butter without a stand mixer?
Yes, a hand mixer or even a jar shaken vigorously can work, though it takes more effort and time.
What do I do with the leftover buttermilk?
Use it in pancakes, biscuits, or as a marinade for tenderizing meat—it’s a flavorful byproduct.
Why rinse the butter in cold water?
Rinsing removes buttermilk residue that can cause spoilage and gives the butter a cleaner taste.
Can I flavor my homemade butter?
Absolutely! Mix in herbs, garlic, lemon zest, or cinnamon and honey for custom compound butters.
Homemade Butter
Ingredients
- Salt to taste
- 2 cups heavy cream
Instructions
- Pour the heavy cream into the bowl of an electric mixer and begin whipping at a low speed until it slightly thickens.
- Gradually increase the speed to medium-high, continuing to beat the cream for approximately 5 to 7 minutes. Periodically scrape down the sides of the bowl to ensure even mixing.
- As the whipping progresses, the cream will transition beyond the whipped phase and begin to separate into solid butterfat and liquid buttermilk.
- Once fully separated, transfer the butter to a clean surface, reserving the buttermilk for later use.
- Knead and press the butter by hand to expel as much residual liquid as possible.
- Rinse the formed butter thoroughly under ice-cold water until the rinse water runs clear.
- Season with salt according to preference.
- Store the finished butter in an airtight container or wrap it in parchment paper. Keep refrigerated and consume within 10 to 14 days.
