Homemade Butter (Ready in 15 Minutes)

Name: Homemade Butter
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups heavy whipping cream (cold, not ultra-pasteurized if possible); 1 teaspoon flaky sea salt (or more to taste); ice cold water (for rinsing)

I love how surprisingly easy this Homemade Butter Recipe is to make using just one ingredient and a mixer. Watching cream transform into golden butter never gets old, and the taste is incredible. So much better than store-bought!

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Slices of whole grain bread are served with a bowl of butter and a butter knife on a beige surface with a red napkin.

Why This Recipe Works

This Homemade Butter recipe is one of my favorite simple kitchen joys. Here’s why I love making it so much:

Incredibly Fresh Flavor: Nothing compares to the taste of freshly churned butter. It’s creamy, pure, and has a subtle sweetness that store-bought versions can’t touch.
Satisfying to Make: There’s something so rewarding about watching cream turn into golden butter. It’s quick, easy, and feels like a little bit of kitchen magic every time.
Naturally Versatile: I love keeping it plain for everyday use or mixing in herbs, honey, or spices for something special. You can make it sweet, savory, or anything in between.
Two Recipes in One: The leftover buttermilk is a bonus. I use it for pancakes, biscuits, or even salad dressings, so nothing goes to waste.
Perfect for Every Occasion: Spread it on warm bread, melt it over veggies, or gift it in a jar. It’s a simple homemade treat that always makes people smile.

Close-up view of creamy, yellow homemade butter in a ceramic dish.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

A glass measuring cup filled with cream and a small wooden bowl of salt on a light-colored surface.

Ingredients

Heavy whipping cream: I use cold, high-fat cream that hasn’t been ultra-pasteurized. It whips quickly and gives you a rich, flavorful butter with a smooth texture.
Flaky sea salt: Just a pinch brings out the creamy flavor. Add more or less depending on whether you want salted or unsalted butter.
Ice water: Helps rinse away leftover buttermilk so your butter stays fresh longer. I repeat the rinse until the water runs clear.

For full list of ingredients and instructions, see recipe card below.

Instructions

Overhead view of a stand mixer with a whisk attachment mixing cream in a glass bowl, with a measuring cup of milk nearby.

An overhead view of a stand mixer with a whisk attachment holding clumps of homemade butter in a glass mixing bowl.

Whip the cream: Add cold heavy whipping cream to a stand mixer fitted with a whisk attachment (or use a hand mixer or food processor).
Stop when it separates: Whip until the cream passes the whipped stage and separates into yellow butterfat and liquid buttermilk.

A metal strainer holding fresh yellow homemade butter curds over a bowl on a light countertop.

A hand uses a spatula to stir curds and whey in a white bowl on a beige surface.

Strain the buttermilk: Pour the mixture through a fine mesh strainer or cheesecloth. Set the liquid aside – this is fresh buttermilk you can use for baking.
Rinse the butter: Place the butter in a bowl and pour over ice-cold water. Gently knead the butter with your hands or a spatula to rinse out excess buttermilk.

A hand spreads homemade butter on a plate with a spatula, next to a small bowl of salt and a measuring spoon on a light countertop.

A rectangular block of homemade butter sits on a sheet of brown parchment paper on a light-colored surface.

Season the butter: Knead in flaky sea salt to taste, or mix in herbs, honey, or spices to make a flavored butter if desired.
Store and enjoy: Wrap the butter in parchment paper and store it in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.

For full list of ingredients and instructions, see recipe card below.

Slices of whole grain bread are served with butter, a butter knife, and a jar of jam on a light surface. A loaf of bread and a bowl of butter are also visible.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Herb Butter: Mix in finely chopped herbs such as chives, parsley, thyme, or dill. It’s great for spreading on warm bread or melting over vegetables and potatoes.
Sweet Butter: Stir in a little honey or maple syrup, and add a pinch of cinnamon or vanilla for a simple, sweet version that’s perfect for toast or pancakes.
Spiced Butter: Add a dash of garlic powder, smoked paprika, or cayenne for something more savory. I like using this one on roasted meats or grilled corn.

A hand spreads butter on a slice of brown bread with a knife, with more butter and bread slices visible on the table.

What to Serve with Homemade Butter

Breakfast Dishes

Homemade Butter takes your morning spread to a whole new level. Serve it with warm Easy Crepes, Fluffy Buttermilk Pancakes, or Croissant French Toast Bake for the ultimate weekend breakfast.
It’s also delicious slathered over fresh biscuits, banana bread, or warm muffins right out of the oven.

Savory Uses

This butter adds rich flavor to both everyday meals and special dishes. Melt it over roasted vegetables, drizzle on Air Fryer Carrots, or use it to finish Pan Fried Salmon for a restaurant-quality touch.
You can also mix in herbs or garlic and spread it over freshly baked bread or grilled steak for an easy, flavorful upgrade.

A bowl of butter with a butter knife resting on top, with a slice of buttered bread in the background.

FAQs

Can I use any type of cream to make butter?

The best results come from cold, heavy whipping cream that isn’t ultra-pasteurized. Ultra-pasteurized cream can take longer to whip and may not separate cleanly into butter and buttermilk.

Why is my butter not separating?

If the cream isn’t cold enough, it might take a little longer for the butterfat to form. Keep whipping a few extra minutes past the whipped cream stage. A stand mixer or food processor makes the process easier and faster.

What can I do with the leftover buttermilk?

Use it in pancakes, biscuits, muffins, or as a marinade for fried chicken. It adds a pleasant tang and light texture to baked goods and savory dishes.

Do I have to rinse the butter?

Yes. Rinsing removes the remaining buttermilk and helps the butter last longer without spoiling. Continue rinsing until the water runs completely clear.

How long does homemade butter last?

Keep the butter in an airtight container in the refrigerator for up to one week. For longer storage, wrap it tightly in parchment or plastic wrap and freeze it for up to three months. Thaw it in the fridge before using.

A wooden board with sliced multigrain bread, a bowl of butter with a knife, two buttered bread slices, a bottle of milk, and silverware on a napkin.

More Side Recipes You’ll Enjoy

Mozzarella Arancini – Mozzarella Arancini (Fried Risotto Balls) is a Sicilian delight. Homemade risotto balls are stuffed with mozzarella before being deep fried and served with warm tomato sauce.
Baked Mozzarella Stuffed Meatballs – Baked Mozzarella Stuffed Meatballs are an ooey gooey twist on regular Italian meatballs. Baked in the oven before being served with marinara and melted mozzarella.
Apple Cranberry Sauce with Port Wine – Take your same-old cranberry sauce to a new level! With tangy red berries, sweet apples, and a pop of citrus, this Apple Cranberry Sauce with Port Wine is delightfully tart, sweet, and unique.
Quick Pickled Radishes – These 4-ingredient Quick Pickled Radishes are ready to enjoy after just 15 minutes! They’re delicious on everything, from burgers to pulled pork to chicken tacos.

If you try this recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

A bowl of butter with a butter knife on a plate, next to slices of whole grain bread, one slice partially spread with butter.

Homemade Butter

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Prep Time: 15

Total Time: 15

Servings: cup

Author: Lena Gladstone

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Homemade butter is surprisingly quick and easy to prepare and also so satisfying! This age-old technique transforms simple heavy cream and sea salt into a rich, flavorful spread in 15 minutes.

Ingredients

2 cups heavy whipping cream, cold, not ultra-pasteurized if possible
1 teaspoon flaky sea salt, or more to taste
ice cold water, for rinsing

Instructions

Place heavy cream in a stand mixer with whisk attachment (or use a hand mixer or food processor).
Whip past the whipped cream stage until the butterfat separates from the liquid. You’ll see clumps of yellow butter and thin liquid (buttermilk).
Pour mixture through a fine strainer or cheesecloth. Save the liquid, that’s fresh buttermilk, great for pancakes, biscuits, or baking.
Place butter in a bowl and pour ice-cold water over it.
Knead gently with a spatula or your hands to wash out any remaining buttermilk (this keeps the butter fresh longer).
Drain and repeat with fresh cold water until the water runs clear.
Knead in salt if desired. You can also mix in herbs, honey, or spices for flavored butter.
Wrap butter in parchment paper. Keep in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.

Notes

Use cold, high-fat cream. Heavy whipping cream that isn’t ultra-pasteurized gives the best texture and flavor for homemade butter.
Whip past the whipped cream stage. Keep mixing until the fat separates completely from the liquid — you’ll see distinct clumps of yellow butter form.
Save the buttermilk. The leftover liquid can be used in pancakes, biscuits, or any recipe that calls for buttermilk.
Rinse with ice water. Washing the butter removes leftover buttermilk, which helps it stay fresh longer and prevents it from turning sour.
Knead gently. Work the butter with a spatula or your hands to squeeze out all remaining liquid without overmixing.
Add flavor. Mix in flaky salt, herbs, honey, or spices to make compound butter for spreading or cooking.
Wrap and store properly. Keep your butter wrapped in parchment and sealed in an airtight container in the refrigerator for up to 1 week.
Freeze for later. Store in the freezer for up to 3 months, wrapped tightly to prevent freezer burn.
Use quality cream for the best taste. Local or organic heavy cream often gives a richer, more flavorful butter.