How to Make Homemade Butter

If you've never tried making your own homemade butter - now is the time! It's so much easier to do than you think! It comes together in 10 minutes, tastes amazing, and you only need 1 ingredient!

Prep Time2

Cook Time8

Total Time10

Course: Condiment

Cuisine: Fusion

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 101kcal

Author: Briana

Equipment

stand mixer with a whisk attachment can also use a hand mixer, food processor, blender, or even a jar with a lid.
Rubber Spatula
fine-mesh sieve

Ingredients

2 cups heavy whipping cream (grass-fed, organic is best if possible!)
½ teaspoon kosher salt (use more or less to taste!)
flaky salt for serving (optional and to taste)

Instructions

Place heavy cream in the bowl of a stand mixer. Begin whisking on low to medium speed until the mixture begins to thicken passed the point of whipped cream. This will take about 3 minutes.
2 cups heavy whipping cream
Increase the speed to high, and continue mixing until the butter clumps up and separates from the buttermilk. Pro tip: Drape the bowl with a large kitchen towel to prevent buttermilk from splashing everywhere.
Now, strain the excess buttermilk away from the butter. We like to use a fine mesh sieve to do this. Save the buttermilk for another use! Wash the butter in cold water to get rid of any excess buttermilk. Excess buttermilk will make the butter go rancid faster when storing, so get rid of as much of it as you can.
Dry the off butter really well, then place it in a bowl and season to taste with salt. Use a rubber spatula to mix it together. Pro tip: To make your butter about as salty as store-bought salted butter, you will want. touse about ¼-1/3 of a teaspoon of kosher salt per every 1 cup of cream!
½ teaspoon kosher salt
Shape the butter into your desired shape using parchment paper, sprinkle with flaky salt, and serve!
flaky salt for serving
Store the leftover butter in the fridge in an airtight container for 10-14 days. To freeze, wrap the butter tightly in parchment paper or plastic wrap, and store in a freezer-safe bag or container for up to 1 year. Defrost overnight in the fridge!

Notes

Use the highest quality ingredients you can. While this isn't necessary to make the butter, it will definitely result in the best flavor!
Drape the mixing bowl with a towel. When making the butter, this will help prevent messes from happening. No one wants to be splashed with buttermilk!
Season to taste. Add as much or as little salt as you'd like. You can also leave it out.
Rinse off the excess buttermilk. Excess liquid will make the butter go rancid, so make sure to get rid of as much of it as you can if you plan to store the butter for an extended period.
Use cold water to rinse the butter. Cold water will help the butter retain its shape and not melt!

Nutrition