Heavy cream is the only ingredient you need to make creamy, fresh homemade butter.
Churning the cream until it solidifies into butter is a simple process that takes time but gives great results.
This butter has a clean, rich flavor and is ideal for spreading on bread or using in cooking and baking.
About the Ingredients
2 cups (480ml) heavy cream
Heavy cream has a high fat content, which makes it ideal for churning into butter. If you don’t have heavy cream, you can use whole milk with a fat content of at least 3.5%.
1 tsp (5g) salt, optional
Salt enhances the flavor of the butter. Skip it for unsalted butter, or use sea salt for a more robust taste.
Frequently Asked Questions
Q: Can I use regular milk instead of heavy cream?
No, regular milk does not have enough fat to form butter during the churning process.
Q: How long does it take to churn the cream?
It typically takes around 10–15 minutes of mixing, depending on the temperature of the cream and the power of your mixer.
Q: What happens if I over-churn the cream?
Over-churning can cause the butter to become too dry or even turn into a grainy texture. Stop when the butter starts to form solid clumps.
Q: Can I skip the salt?
Yes, you can skip the salt if you prefer unsalted butter. It’s optional and depends on your taste preferences.
Step-by-Step Instructions
1. Chill the cream
Place the heavy cream in the refrigerator for at least 2 hours. Chilling helps the fat solidify, which makes the churning process more efficient.
2. Pour into a bowl
Pour the chilled cream into a large mixing bowl. Make sure the bowl is clean and free from any moisture to prevent the cream from becoming too runny.
3. Churn the cream
Use a hand mixer or stand mixer to churn the cream. Start at a low speed and gradually increase to medium. Keep mixing until the cream separates into solid butter and liquid buttermilk.
4. Drain the buttermilk
Once the butter has formed, transfer it to a fine mesh strainer or cheesecloth. Let it drain for 10–15 minutes to remove excess buttermilk and ensure the butter is soft and spreadable.
5. Rinse the butter
Rinse the butter under cold water to remove any remaining buttermilk. This helps preserve it and gives it a cleaner taste. Squeeze the cheesecloth to remove as much water as possible.
6. Shape and store
Once the butter is dry, shape it into a block or roll it into a log. Wrap it tightly in parchment paper or store it in an airtight container. Keep it refrigerated until ready to use.
Tips & Tricks
- Use a heavy cream with a fat content of at least 35% for the best results.
- Chill the cream before churning to help it solidify faster.
- If the cream is too warm during churning, it may not form butter properly.
Delicious Variations
- Make a flavored butter by adding herbs like rosemary or garlic after rinsing it.
- Use cultured butter for a tangy flavor that works well with bread and pastries.
- Try adding a bit of lemon juice or vinegar to the cream to create a more acidic environment, which can help with the churning process.
How to Store Make creamy, fresh homemade butter
Refrigerator
Store in an airtight container for up to 1 week. The butter will remain soft and usable.
Freezer
Wrap the butter tightly in parchment paper or plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months.
Reheating
Take the butter from the freezer and let it thaw in the refrigerator overnight. Once softened, it can be used like regular butter.
Try making creamy, fresh homemade butter and enjoy the rich, natural flavor of butter made from scratch. It’s simple and worth the effort.
Make creamy, fresh homemade butter
Make creamy, fresh homemade butter with just one simple ingredient. Perfect for toast, cooking, baking, and more.
🧂 Ingredients
- 2 cups (480ml) heavy cream
- 1 tsp (5g) salt, optional
📋 Instructions
- 1Chill the cream — Place the heavy cream in the refrigerator for at least 2 hours. Chilling helps the fat solidify, which makes the churning process more efficient.
- 2Pour into a bowl — Pour the chilled cream into a large mixing bowl. Make sure the bowl is clean and free from any moisture to prevent the cream from becoming too runny.
- 3Churn the cream — Use a hand mixer or stand mixer to churn the cream. Start at a low speed and gradually increase to medium. Keep mixing until the cream separates into solid butter and liquid buttermilk.
- 4Drain the buttermilk — Once the butter has formed, transfer it to a fine mesh strainer or cheesecloth. Let it drain for 10–15 minutes to remove excess buttermilk and ensure the butter is soft and spreadable.
- 5Rinse the butter — Rinse the butter under cold water to remove any remaining buttermilk. This helps preserve it and gives it a cleaner taste. Squeeze the cheesecloth to remove as much water as possible.
- 6Shape and store — Once the butter is dry, shape it into a block or roll it into a log. Wrap it tightly in parchment paper or store it in an airtight container. Keep it refrigerated until ready to use.
