Go Back
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

Homemade Butter Recipe

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

Ingredients
  

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

Instructions
 

Step 1: Prepare Your Equipment

  • Use either a stand mixer with a whisk attachment or a hand mixer and a large mixing bowl.
  • Ensure the bowl is deep enough to prevent splattering as the cream whips.

Step 2: Whip the Cream

  • Pour the heavy whipping cream into the mixing bowl.
  • Start whipping on medium speed, gradually increasing to high speed.
  • 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).
  • You’ll see the liquid (buttermilk) separate, leaving clumps of butter solids.

Step 3: Strain and Rinse the Butter

  • Once the cream separates, pour off the liquid (buttermilk) and set it aside for later use in baking or pancakes.
  • Transfer the butter solids to a fine-mesh sieve or cheesecloth.
  • 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)

  • If you want salted butter, mix in 1/4 tsp of salt after rinsing. Adjust to taste.

Step 5: Shape and Store

  • Shape the butter into a ball or press it into a butter mold for a polished look.
  • Wrap the butter in parchment paper or store it in an airtight container.
  • 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.