Homemade Butter
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.
Servings: 1 cup
Calories: 1618kcal
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.
Nutrition
Calories: 1618kcal | Carbohydrates: 14g | Protein: 14g | Fat: 172g | Saturated Fat: 109g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 43g | Cholesterol: 538mg | Sodium: 2454mg | Potassium: 453mg | Sugar: 14g | Vitamin A: 6997IU | Vitamin C: 3mg | Calcium: 316mg | Iron: 1mg