It’s so much easier than you might think! Learn how to make homemade butter with this easy recipe and step by step tutorial. It only takes one ingredient – yes, just one!
In a large mixing bowl or stand mixer, add heavy cream. Using a whisk attachment beat cream on low/1, gradually increasing speed to 10/highest speed as the mixture thickens. Whipped cream will form. Continue mixing approximately 4-5 minutes as the fat solids separate from liquids and butter fat begins to form.
Using a fine mesh strainer (or cheesecloth) over a medium mixing bowl, pour mixture to remove buttermilk.
Add fat solids back to mixing bowl and beat on 10 (highest speed) to remove any excess buttermilk. Strain. Pour ice cold water over butter to remove remaining buttermilk. Discard remaining water/buttermilk.
If adding salt or other ingredients for a compound, mix it into the butter as a final step, after it's been drained and rinsed.
Notes
How to Store
Room Temperature - Homemade butter will keep for up to 3-4 days at room temperature, and about 7-10 days refrigerated. Homemade butter is best eaten fresh, at room temperature, within the first two days. It has a much shorter shelf life than commercially produced butter.
Refrigerator - This homemade butter will last up to 10 days refrigerated in an airtight container.
Tips
Press down to help drain buttermilk out of the butter solids, before you rinse with the icy cold water.
The more buttermilk you can drain off the butter solids, the longer it will stay fresh.
You can use homemade butter in your baking, but keep in mind that commercially produced butter is highly regulated for moisture content. Your homemade butter might have a different water content, which could affect baking results.
This homemade butter really shines as a spread. Slather it onto your favorite breads and you’ll really see the difference.