There’s something magical about turning simple cream into rich, velvety homemade butter in just 10 minutes. The process is surprisingly easy, and the result is a luxurious spread with a creamy texture and fresh, indulgent flavor that store-bought versions can’t match. You’ll love the satisfaction of creating something so pure and delicious with your own hands.
This butter is perfect for slathering on warm bread, adding depth to baked goods, or elevating your favorite recipes. Its smooth, melt-in-your-mouth consistency and subtle sweetness make it a standout. Plus, knowing exactly what’s in it—just cream and a pinch of salt—adds a wholesome touch to every bite. It’s a small effort with a big, flavorful payoff.
What You’ll Need to Make Homemade Butter
- 3 cups (24 fl oz / 720 ml) heavy cream (high fat content for best results)
- 1 teaspoon salt (optional, for flavor)
- 5 tablespoons ice water (to help separate the butter)
Step-by-Step Instructions for Perfect Homemade Butter
- Pour the cream: Add the cold heavy cream into a food processor, electric whisk, or stand mixer.
- Whip the cream: Start whipping. After about 2 ½ minutes, the cream will thicken and start to over-whip. Keep going until it fully separates, around 4 minutes. You’ll see yellow butter solids and cloudy buttermilk.
- Add ice water: Pour in the ice-cold water to help separate the butter further. More buttermilk will appear.
- Strain the mixture: Place a sieve over a bowl and pour the contents into it. The liquid left is buttermilk—save it for baking or marinating.
- Squeeze out the buttermilk: Use your hands, a clean tea towel, or cheesecloth to squeeze the butter solids. Remove all the buttermilk to prevent wet butter.
- Season the butter: Stir in salt or other flavors to your soft butter. This recipe yields over 2 sticks (10 oz / 300 g) of butter.
- Store and enjoy: Keep the butter in the fridge for up to 6 weeks. Use it in baking, savory dishes, or simply spread on toast!
Flavor It Up: Creative Butter Variations
Homemade butter is a blank canvas for flavor! Stir in 1-2 teaspoons of honey for a sweet spread, or mix in chopped herbs like rosemary or thyme for a savory twist. For a zesty kick, add grated lemon zest or a pinch of garlic powder. The possibilities are endless!
Save Time: Quick Tips for Perfect Butter
Use cold cream straight from the fridge to speed up the whipping process. If you’re short on time, a stand mixer or electric whisk will make the job faster than a food processor. Don’t skip the ice water step—it ensures your butter separates cleanly and quickly!
Store Smart: Keeping Your Butter Fresh
Wrap your butter tightly in wax paper or plastic wrap to prevent it from absorbing fridge odors. Store it in an airtight container for up to 6 weeks. If you want to keep it longer, freeze it for up to 6 months—just thaw in the fridge before using.
Don’t Waste It: Creative Uses for Buttermilk
The leftover buttermilk is a treasure! Use it to make fluffy pancakes, tender biscuits, or as a marinade for fried chicken. It adds a tangy richness to baked goods and helps tenderize meats. Store it in the fridge for up to 2 weeks.
Essential Tools: What You’ll Need
While a food processor is ideal, an electric whisk or stand mixer works just as well. Have a fine-mesh sieve and a clean tea towel or cheesecloth on hand to strain and squeeze the butter. A mixing bowl and measuring cups are also must-haves!
How to Make Homemade Butter
Equipment
- food processor
- electric whisk
- stand mixer
- sieve
- bowl
- clean tea towel
- cheesecloth
Ingredients
- 3 cups heavy cream high fat content
- 1 teaspoon salt
- 5 tablespoons ice water
Instructions
- Pour the cold cream into your food processor. You can also use an electric whisk or stand mixer.
- Whip the cream until it separates. After around 2 ½ minutes you will see it start to over whip and really thicken. Keep going. After around 4 minutes it should be fully separated. You can see yellow buttery solids and cloudy liquid at this point.
- Once it separates pour in your ice-cold water. This helps separate the butter fully separate from the liquid (buttermilk) and you will see even more buttermilk appear.
- Place a sieve over a bowl and pour in the contents of the bowl.
- The liquid that remains is buttermilk. Save it in the fridge and use it in your baking or to marinate meat.
- Squeeze the butter solids in your hands to make sure there is NO more buttermilk in there. You want to remove it all otherwise your butter will be wet. Also, you can squeeze it in a clean tea towel or a cheesecloth.
- Stir in some salt or flavors to your soft butter. This recipe will yield you over 2 sticks/ 10oz/ 300g of butter.
- Store in the fridge for 6 weeks and use it in your baking, savory dishes, or even on toast.
