Here are simple tips and tricks for making the best, easiest homemade butter. Spoiler: you only need one ingredient.
Homemade Butter
I know the question: Why make your own butter? For me there are three clear reasons:
- Cheaper – Butter prices keep rising. The main ingredient for homemade butter is usually less expensive.
- Easy – It really is simple to do at home.
- Satisfying – Turning cream into butter feels rewarding and gives you control over flavor and texture.
The Magic Ingredient
The only essential ingredient is cream: Heavy Cream (US) or Double Cream (UK). You’ll also want some ice or very cold water and fine salt if you prefer salted butter.
What you’ll need
There are several common tools you can use; all work the same way. Choose whichever is most convenient:
- Hand mixer (my go-to)
- Stand mixer
- Food processor
- Mason jar (for shaking by hand)
All methods rely on whipping the cream until the fat separates from the liquid.
How to make Butter
Whip cold cream past stiff peaks and beyond whipped cream. Keep mixing until the mixture breaks and the fat separates into solid butter and liquid buttermilk. At that point you’ll have butter solids and a pale liquid buttermilk.
Don’t waste the buttermilk
The separated buttermilk is useful: save it for baking, marinating meats, or making dressings and dips. It’s a handy byproduct, so store it in a sealed container in the fridge for a few days.
How to remove buttermilk from butter
After the cream has separated, pour off the buttermilk into a bowl. Use a spatula to press the butter against the bowl to squeeze out the remaining liquid.
Ice water rinse
Rinse the butter with ice water (or very cold water) to remove residual buttermilk. Add cold water, gently mix and press the butter to expel liquid, then drain. Repeat until the water runs clear. Thorough rinsing helps the butter keep longer.
Storage
Pack the butter tightly and refrigerate. It can also be frozen and thawed in the fridge.
Shelf life
If you’ve removed all the buttermilk, homemade butter will keep for about 3–4 weeks in the fridge. If some buttermilk remains, it will spoil sooner, so take care to wash and press the butter well.
How to use homemade butter
Spread it on toast, use on grilled cheese or sandwiches, or flavor it by stirring in fresh herbs, garlic, or honey to make garlic or honey butter. Salt can be added to taste.
How to make Butter (Full Recipe)
Homemade Butter
Equipment
- Spatula
- Stand mixer or hand mixer
- Large bowl
- Food processor or mason jar (optional)
Ingredients
- 2 cups / 500ml Cold Heavy Cream (US) or Double Cream (UK)
- Fine salt, to taste (optional)
- Ice water, as needed (about 1 cup)
Instructions
Hand Mixer
- In a large bowl, whip cold cream until stiff peaks form and then continue until the mixture breaks into small lumps and liquid. When it separates, use a spatula to press and remove the buttermilk. Pour in ice water and press again, repeating until the water runs clear. Season with salt if desired and store.
Mason Jar
- Pour cream into a mason jar, seal tightly and shake vigorously until the butter separates. Pour off the buttermilk, transfer the solids to a bowl, rinse with ice water and press out remaining liquid. Season and store.
Stand Mixer
- Whip cream with the whisk attachment on low to medium speed past stiff peaks until it separates. Switch to the paddle if desired, pour off buttermilk, rinse with ice water and press out liquid. Season and store.
Food Processor
- Process cream until it separates into butter and buttermilk. Pour off the buttermilk, transfer solids to a bowl, rinse with ice water and press out all liquid. Season and store.
Notes
a) Cream — Use cold heavy/double cream with high fat content. Higher fat yields more butter. Milk or non-dairy alternatives will not work.
b) Storage — Keeps in the fridge for up to one month if all buttermilk is removed. Any remaining buttermilk shortens shelf life.
c) Variations — Stir in fresh herbs, garlic, or honey to make flavored butter.
d) Buttermilk — Save for baking, marinades, dressings or dips. From 2 cups of cream you’ll get about 1 cup of buttermilk. Store it sealed in the fridge for 2–3 days.
e) Calories — Nutrition is based on 2 cups heavy cream and includes buttermilk where noted.
Quick Demo
Nutrition
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