Homemade Butter

I love how simple and satisfying homemade butter is—it’s just heavy cream whipped until it separates, creating fresh butter and buttermilk in one go.

Why You’ll Love This Recipe

I enjoy making homemade butter because it’s incredibly easy, only takes a few minutes of active time, and delivers a rich, fresh flavor that store-bought butter can’t match. Plus, I get the bonus of homemade buttermilk for baking!

ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

• 2 cups heavy cream (preferably not ultra-pasteurized)

• Optional: pinch of salt

directions

1. Pour and Whip
   I add the cream to a stand mixer, food processor, or even a large jar with a tight lid if I’m shaking by hand. I whip or shake until it first becomes whipped cream, and then keeps going until the butterfat separates from the buttermilk.

2. Drain the Buttermilk
   I pour off the liquid and save it for baking—it’s great in pancakes or biscuits.

3. Rinse the Butter
   I rinse the butter under cold water, then knead it with a spatula or clean hands to squeeze out any remaining buttermilk. I repeat this until the rinse water runs clear.

4. Add Salt (Optional)
   I knead in a pinch of salt to enhance the flavor.

5. Store
   I store the butter in an airtight container in the fridge, where it keeps well for up to a week.

Servings and timing

• Servings: This recipe yields roughly ¾ cup of butter (about 6 ounces) and 1¼ cups of buttermilk.

• Active prep time: about 10–15 minutes, depending on your whipping method.

• Total time: around 15–20 minutes.

Variations

• Herbed butter: I stir in fresh chopped herbs like parsley, chives, or basil after rinsing.

• Honey butter: I mix in a drizzle of honey for a sweet spread.

• Garlic butter: I knead in roasted or minced garlic and a bit of fresh parsley for a savory version.

• Cultured butter: I let the heavy cream sit at room temperature for 12–24 hours before whipping to develop a tangier flavor.

storage/reheating

I store the butter in an airtight container in the fridge, where it stays fresh for up to a week. If I want it softer for spreading, I let it sit at room temperature for 10–15 minutes. For a quicker softening, I microwave it for just 5 seconds on low power.

FAQs

How long does homemade butter last in the fridge?

I find it stays fresh in the fridge for about 7 days. After that, the flavor can start to change.

What can I do with the leftover buttermilk?

I love saving it for baking—it’s great in pancakes, biscuits, muffins, or even homemade soda bread.

Can I use ultra-pasteurized cream?

Yes, you can, but the butter tends to take a bit longer to separate and the flavor might be slightly muted compared to using fresh, not-ultra-pasteurized cream.

Do I need a stand mixer to make this?

Nope! I’ve used a food processor, a hand mixer, and even shaken the cream vigorously in a sealed jar—it all works, though a stand mixer is the fastest and easiest.

Why rinse the butter?

I rinse it to remove remaining buttermilk, which helps the butter last longer and prevents it from tasting sour or spoiling prematurely.

Conclusion

I relish how homemade butter elevates simple meals, whether spread on warm toast, melting over veggies, or enhancing sauces. With just heavy cream and a little effort, I enjoy fresher flavor, control over ingredients, and the bonus of homemade buttermilk for baking. It’s an easy kitchen win that always feels indulgent.