Easy Homemade Butter Recipe
Fresh, creamy homemade butter in minutes using just heavy cream and a mixer. Perfect for spreading, baking, and sauces—plus you get tangy buttermilk as a bonus.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups heavy whipping cream
- 2 cups ice water for washing the butter
- 0.25 teaspoon kosher salt optional
Instructions
Preparation Steps
- Chill the mixing bowl and beaters for 10 minutes to help the butter separate faster. Keep the cream cold.
- Pour the cream into the bowl and beat on medium-high until it becomes whipped cream, then continue until it breaks and yellow butter solids separate from the liquid buttermilk, about 5 to 8 minutes.
- Strain through a fine-mesh sieve or cheesecloth, reserving the buttermilk for baking.
- Transfer the butter solids to a bowl. Add ice water and knead with a spatula or clean hands to wash out remaining buttermilk. Drain and repeat with fresh ice water until the water runs mostly clear.
- Squeeze out as much water as possible. Mix in salt if using. Shape into a log or press into a container.
- Refrigerate up to 2 weeks or freeze up to 3 months. For best texture, let sit at room temperature 10 minutes before serving.
Notes
Flavor variations: blend in 1.0 tablespoon honey for honey butter, 1.0 tablespoon chopped fresh herbs for herb butter, or 0.25 teaspoon garlic powder for garlic butter. Yield is about 0.75 cup butter from 2.0 cups cream (about 12 tablespoons). Using a food processor works too; process until it separates, then wash as directed.