How to Make Homemade Butter (Quick and Easy Recipe)
Here’s how to make easy homemade butter from scratch!
If you’ve ever wanted to try making pantry staples from scratch this butter is the simplest way to start. All you need is a pot of heavy cream, a stand mixer, and about 10 minutes of patience. This homemade butter recipe is creamy, fresh, and so satisfying! You’ll wonder why you didn’t try it sooner.
I love making butter from scratch as a way to use up cream that’s close to its use-by date. The process is also fascinating: first, the cream whips into soft peaks, then it separates into thick, golden butter and an excess liquid (buttermilk). Once drained and rinsed, you’re left with your very own slab of fresh, spreadable butter. How great is that?
Why You’ll Love This Recipe
- Just one ingredient – cream!
- No additives, only wholesome butter recipes made at home.
- Fun and satisfying to watch the cream transform.
- Perfect for spreading on fresh bread, baking, or melting over vegetables.
Ingredients
- 1 x 600 ml pot of double cream (or heavy cream)
- Iced Water
Instructions
- Pour the double cream into your stand mixer bowl.
- Whisk on a medium-high speed until the cream thickens. It will first become softly whipped, then firm peaks, and finally begin to split.
- Keep mixing until the butter solids fully separate from the excess liquid (buttermilk). This usually takes around 5–7 minutes.
- Pour the mixture through a sieve, catching the buttermilk in a bowl (you can save this for baking or pancakes).
- Rinse the butter in a bowl of iced water to remove any leftover buttermilk, gently pressing it with a spatula to release more liquid.
- Shape into a block or scoop into a dish, then chill before serving.
Storage Tips
- Keep your homemade butter in an airtight container in the fridge.
- Use within 1–2 weeks for the freshest taste.
- For longer storage, wrap tightly and freeze.
How to Make Homemade Butter
If you’ve ever wanted to try making butter at home, this is the simplest way to do it. All you need is a pot of heavy cream, a stand mixer, and about 10 minutes of patience. This homemade butter recipe is creamy, fresh, and so satisfying.
Ingredients
Equipment
Method
- Pour the double cream into your mixer bowl
- Whisk on a medium-high speed until the cream thickens (It will first become softly whipped, then firm peaks, and finally begin to split)
- Keep mixing until the butter solids fully separate from the excess liquid (buttermilk). This usually takes around 5–7 minutes
- Pour the mixture through a sieve, catching the buttermilk in a bowl or remove butter with your hands and place into the iced water
- Rinse the butter under cold water to remove any leftover buttermilk, gently pressing it with a spatula to release more liquid
- Shape into a block or scoop into a dish, then chill before serving
Video
Notes
Save the buttermilk for baking or pancakes
