Homemade Butter

Prep Time: 1 minute
Cook Time: 10 minutes
Course: Side Dish
Servings: 1 cup


  • electric mixer


  • 2 cups heavy cream
  • 3 tbsp cold water
  • 1/4 tsp salt optional


  • Pour cream into mixing bowl
  • Using the wire whisk attachment, slowly start mixing the cream, gradually increasing speed to high. Cover the bowl to avoid splashing
  • Watch for the first stage when the liquid cream starts to resemble whipped cream
  • Continue to mix on high until solids begin to form. When this happens, pour in the 3 tbsp cold water. This helps the milk to separate from the fat
  • Continue to mix on high until there is complete separation of fat from milk, and a soft but solid ball is formed
  • Drain the liquid into a jar or other container. This is buttermilk and can be used in recipes. Cover and store the container in the refrigerator for up to 2 weeks
  • Squeeze excess liquid from the solid. Mix in salt if desired
  • Store in a sealed container and store in the rerigerator for up to 8 weeks
  • Option. Stir in herbs or spices for a savory butter: sage, rosemary, garlic
    For sweet butter, try adding ingredients such as cinnamon and honey
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