Homemade Butter
Fresh, creamy homemade butter from heavy cream. Simple, quick, and perfect for breakfast or baking.
Servings: tablespoons
Calories: 102kcal
Equipment
- Stand mixer, blender, or food processor
- Fine-mesh strainer
- Spatula
- Bowl of ice-cold water
- Airtight container
Ingredients
- 2 cups heavy cream or whipping cream 35% fat minimum
- pinch fine salt optional, for salted butter
- cold water as needed for rinsing
Instructions
- Pour the cream into a stand mixer, blender, or food processor. Beat past the whipped-cream stage until the fat separates from the liquid.
- When yellow clumps of butter form and a pale liquid (buttermilk) appears, stop. Strain off the buttermilk and reserve for pancakes or baking.
- Rinse the butter under very cold water. Knead with a spatula or clean hands, changing the water until it runs clear to remove residual buttermilk.
- Knead in a pinch of salt to taste, or leave unsalted for baking. For compound butter, mix in minced herbs, garlic, or honey.
- Pack the butter into a ramekin or form a parchment-wrapped log. Refrigerate in an airtight container.
Notes
Cold-water rinsing is essential for longer shelf life—leftover buttermilk causes quicker spoilage. Jar method: fill a mason jar halfway with cream and shake 15–20 minutes until separated.
Nutrition
Calories: 102kcal | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg