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Homemade butter cut into rectangular blocks, placed on parchment paper on a rustic wooden cutting board. A butter knife rests nearby, with a soft linen cloth in the background for a warm and inviting presentation
Jana Rae

Homemade Butter Recipe

Learn how to make homemade butter in just minutes with this easy recipe! Perfect for spreading, cooking, and baking, with only 2 ingredients needed.
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 1 cup
Course: Baking Staples
Cuisine: American
Calories: 102
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy whipping cream preferably cold
  • Optional: 1/4 tsp salt for salted butter

Method
 

Step 1: Prepare Your Equipment
  1. Use either a stand mixer with a whisk attachment or a hand mixer and a large mixing bowl.
  2. Ensure the bowl is deep enough to prevent splattering as the cream whips.
Step 2: Whip the Cream
  1. Pour the heavy whipping cream into the mixing bowl.
  2. Start whipping on medium speed, gradually increasing to high speed.
  3. First, the cream will turn into whipped cream (about 2-3 minutes). Keep whipping until it separates into butter and buttermilk (about 6-8 minutes total).
  4. You’ll see the liquid (buttermilk) separate, leaving clumps of butter solids.
Step 3: Strain and Rinse the Butter
  1. Once the cream separates, pour off the liquid (buttermilk) and set it aside for later use in baking or pancakes.
  2. Transfer the butter solids to a fine-mesh sieve or cheesecloth.
  3. Rinse the butter under cold water, gently pressing it to remove any remaining buttermilk. Repeat until the water runs clear.
Step 4: Add Salt (Optional)
  1. If you want salted butter, mix in 1/4 tsp of salt after rinsing. Adjust to taste.
Step 5: Shape and Store
  1. Shape the butter into a ball or press it into a butter mold for a polished look.
  2. Wrap the butter in parchment paper or store it in an airtight container.
  3. Refrigerate for up to 2 weeks or freeze for longer storage.

Notes

Recipe Notes

  • Yield: 2 cups of heavy cream typically yield ~1 cup of butter and ~1/2 cup of buttermilk.
  • Storage Tips:
    • Store in an airtight container in the refrigerator for up to 2 weeks.
    • For longer storage, wrap in parchment paper or plastic wrap and freeze for up to 6 months.
  • Adjustable Salt: Add salt gradually to taste if making salted butter.
  • Buttermilk Uses: The leftover buttermilk is perfect for making pancakes, biscuits, or even savory marinades.