How to Make Homemade Butter
Learn how to make rich, creamy homemade butter from just heavy cream. This simple process yields fresh butter and buttermilk, perfect for spreading, cooking, or baking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: About 1.5 cups butter + 2 cups buttermilk 1x
- Category: Condiment
- Method: Churning
- Cuisine: Universal
- Diet: Vegetarian
Ingredients
Scale
- 4 cups (1 quart) cold heavy cream (preferably organic)
- 1/4 tsp salt (optional, for salted butter)
- Ice water (for washing)
Instructions
- Chill equipment: Place mixing bowl and beaters/whisk attachment in freezer for 15 minutes.
- Whip cream: Pour cold cream into chilled bowl. Using a stand mixer or hand mixer on medium-high, whip until stiff peaks form (about 5 minutes).
- Continue whipping: Keep beating past the whipped cream stage until the mixture separates into solid butter and liquid buttermilk (about 3-5 more minutes).
- Strain: Pour contents through a fine mesh strainer, reserving the buttermilk for other uses.
- Wash butter: Return butter solids to bowl. Add 1/2 cup ice water and knead with a spatula to remove residual buttermilk. Drain cloudy water. Repeat 2-3 times until water runs clear.
- Season (optional): Mix in salt if making salted butter.
- Store: Press butter into a mold or roll in parchment. Refrigerate up to 2 weeks or freeze for 3 months.
Notes
- For cultured butter, add 2 tbsp plain yogurt to cream and let sit at room temperature for 12-24 hours before churning.
- Higher fat cream (38-40%) yields more butter.
- Save the buttermilk for pancakes, biscuits, or marinades.
- Hand-shaking method: Use a jar with cream and shake vigorously for 15-20 minutes.
Nutrition
- Serving Size: 1 tbsp
- Calories: 100
- Sugar: 0g
- Sodium: 0mg (unsalted)
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 35mg
Find it online: https://us.recipesfood.org/how-to-make-homemade-butter/
