Homemade Butter
Delicious, creamy homemade butter to be used in all your favorite ways! It can be easily flavored to make the possibilities endless.
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Stand Mixer with whisk attachment or Hand Mixer (highly recommended)
- Splash Guard or Towel (optional, helps keep the buttermilk from splattering all over)
- Cheesecloth or Fine Mesh Bag
- Strainer (optional)
- Large Mixing Bowl (optional, if you wish to save the resulting buttermilk)
- Butter Mold (optional)
- Digital Scale (optional)
- Storage Container or Plastic Wrap (helps to preserve the butter for longer)
Ingredients
- 4 cups Heavy cream
- ¾ tsp Fine sea salt (optional)
- Water , cold or ice (for rinsing)
Instructions
Chill
- Place your mixing bowl and whisk attachments in the fridge or freezer to chill for at least 15 minutes.
Make the Butter
- After your bowl is properly chilled, add the 4 cups Heavy cream to the mixing bowl.
- Turn the mixer on to medium-low speed then gradually increase it to high. You do not want to go full blast right off the get-go otherwise it will splatter cream all over. Using a splash guard or towel will help reduce splattering.
- The cream will turn into whipped cream, and then thicken and split, this will take about 15 minutes. Continue whipping until the buttermilk separates from the butter solids. You will know this by there will be liquid pooling at the bottom of the bowl and it will start to splatter.
- Stop the mixer and pour the butter and buttermilk into a cheesecloth-lined strainer, letting the buttermilk drain off of the butter.
- Wrap the butter in the cheesecloth and squeeze as much additional buttermilk out of the butter as possible.
- Rinse the butter either under cold running Water or in a bowl of ice water to get even more buttermilk out of it. The more buttermilk removed from the butter, the longer the butter will last.
- If using salt, flatten the butter out on a piece of parchment paper or clean work surface then evenly distribute ¾ tsp Fine sea salt over the butter. Knead it a bit to disperse the salt throughout the butter.
- Wrap the butter in plastic wrap or press it into a butter mold.
Storage
- Store the butter in an airtight container or wrapped in plastic. It will last for up to 2 days at room temperature, 2 weeks in the fridge, or up to 9 months in the freezer.
Notes
- This recipe will yield about 3 sticks (113g each) / 1½ cups plus an additional 2 Tbsp (28g). Yield varies based on the fat content of the cream used.