Description
Learn how to make fresh, creamy homemade butter in just a few minutes using heavy cream.
Ingredients
Scale
- 2 cups heavy cream
- Salt (optional)
Instructions
- Pour the heavy cream into a mixing bowl. Use chilled heavy cream for best separation. If you prefer salted butter, measure a pinch of salt now to add later. Have a fine-mesh strainer or jar ready to catch the buttermilk.
- Using a hand mixer or stand mixer, whip the cream on medium speed until it thickens and forms whipped cream peaks. This takes a few minutes. Keep the mixer steady and watch the texture change from smooth to airy.
- Continue mixing until the cream separates into butter and buttermilk, about 8–10 minutes total from the start of whipping. You’ll hear a change in sound and see clumps of yellow butter form and a thin, translucent liquid (buttermilk) appear. Stop the mixer once you see solid butter and clear liquid.
- Once the butter forms, pour off the buttermilk into a container—you can save it for baking or pancakes. Rinse the butter under cold running water or knead it in cold water to remove any remaining buttermilk; repeat until the water runs clear. If desired, add salt to taste and mix well. Shape the butter into a log or press into a container. Store in the refrigerator.
Notes
Use high-fat heavy cream for the best yield and texture. Save the buttermilk for pancakes or biscuits, and enjoy variations like garlic-herb or honey butter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 102
- Sugar: 0g
- Sodium: 1mg
- Fat: 11.5g
- Saturated Fat: 7g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0.1g
- Cholesterol: 31mg