This homemade butter recipe turns cold heavy cream into butter using a hand mixer. The preparation takes about 15 minutes, followed by chilling for a firm, sliceable block. Salt is optional, and the liquid left after mixing can be saved separately.
Why You'll Love My Homemade Butter
- One main ingredient: Start with heavy cream and add salt only if wanted.
- An ordinary hand mixer: There is no need for a butter churn.
- Clear visual stages: The cream changes from whipped to grainy before the butter and liquid separate.
- A versatile finish: Shape the butter into a block for slicing or leave it unsalted for other uses.
The part I enjoy most is watching the cream change in the bowl. It looks like whipped cream at first, then suddenly there are yellow butter solids and liquid underneath. Spreading the finished butter over warm homemade waffles is a simple way to enjoy it. For another recipe where butter is the main flavor, my traditional shortbread cookies are worth a look.
I keep the seasoning simple, with an optional pinch of sea salt over the shaped block. Rinsing and pressing the butter are the steps I pay attention to before wrapping it, so there is less liquid left behind. For savory cooking, it can become the base of garlic butter sauce or a garlic-herb filling for Chicken Kiev.
Key Ingredients in Homemade Butter
You only need one essential ingredient, plus optional salt.
- Heavy cream: Use cold heavy cream or heavy whipping cream. Beating it beyond the whipped stage brings the butterfat together until it separates from the liquid. Milk and half-and-half are not substitutes for this recipe.
- Sea salt: An optional finishing touch sprinkled over the shaped butter. Omit it for unsalted butter.
- Cold water: Used to rinse away the remaining buttermilk while helping the butter stay firm enough to handle.
How to Make Homemade Butter
The cream goes through several visible changes before the butter is ready. Find the complete measurements and printable instructions in the recipe card.
1. Beat the cream: Pour the cold cream into a large bowl and beat with a hand mixer. Continue past the whipped stage until the mixture becomes grainy.
2. Separate the butter: Stop the mixer before fitting plastic wrap over the bowl to contain splashes. Leave space for the beaters, keep the wrap clear of moving parts, and continue mixing until the butter solids separate from the liquid.
3. Drain and rinse: Pour off the buttermilk and gather the butter. Press it gently in cold water, replacing the water until it stays clear. Drain and press out the remaining water.
4. Shape and chill: Form the butter into a block on parchment paper. Sprinkle with sea salt if desired, wrap securely, and refrigerate until firm.
Tips for Homemade Butter
- Use a roomy bowl: The cream increases in volume as it whips, so leave enough space for mixing and splashes.
- Watch the texture: Graininess means the butter is beginning to form. Keep mixing until distinct butter solids and liquid are visible, rather than stopping at an exact time.
- Remove the rinse water: After the final rinse, gently press the butter before shaping. Excess water can collect inside the wrapping.
- Measure carefully for baking: Homemade butter can vary in moisture content. Weigh the amount a recipe needs, and bear in mind that delicate bakes may behave differently from those made with commercial butter.
Storage
Wrap the butter securely in parchment paper and place it in an airtight container in the refrigerator. For best quality, use within one week, starting with fresh cream and thoroughly rinsing and draining the butter.
Allow approximately two hours for a newly shaped block to firm up. A thicker block may take longer, so check the texture before slicing.
The liquid collected before rinsing is uncultured buttermilk. Keep it separate from the rinse water and refrigerate promptly. It differs from cultured store-bought buttermilk, so avoid treating the two as interchangeable in recipes that depend on acidity.
What to Serve With Homemade Butter
Spread it over warm homemade ciabatta bread or serve a slice alongside cornbread. It also works as a simple finishing touch for baked potatoes, steamed vegetables, or corn on the cob.
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Recipe
Homemade Butter
Ingredients
- 600 ml heavy cream
- 1 pinch sea salt - optional
- Cold water - as needed for rinsing
Instructions
- Pour 600 ml heavy cream, cold, into a large mixing bowl. Beat with a hand mixer for about 10 minutes, watching as the cream becomes whipped and then grainy.
- Just before the liquid begins separating, stop the mixer. Secure plastic wrap over the bowl, leaving an opening for the beaters and keeping the wrap clear of the moving parts. Continue beating until the yellow butter solids separate completely from the liquid.
- Stop the mixer and remove the plastic wrap. Pour the liquid buttermilk into a separate container, then gather the butter together.
- Place the butter in cold water and press gently to release the remaining buttermilk. Drain the cloudy water and replace it with fresh cold water. Repeat until the water stays clear.
- Drain the butter and gently press out any remaining water. Transfer it to parchment paper and shape into a block. Sprinkle with 1 pinch sea salt, if using.
- Wrap securely and refrigerate until firm, allowing approximately 2 hours. The chilling time will vary with the size and shape of the block.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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