Making homemade butter is surprisingly easy and fun! 🧈
Ingredients
- 2 cups heavy cream (cold or at room temperature)
- Salt to taste (optional, about ½ tsp)
Instructions
- Pour cream into a large mixing bowl or stand mixer.
- You can also use a food processor or hand mixer.
- Whip the cream on medium-high speed.
- First, it will turn into whipped cream.
- Keep going past this stage until the solids separate from the liquid (buttermilk). This usually takes 5–10 minutes.
- Drain the liquid (this is buttermilk—you can save it for pancakes or baking).
- Rinse the butter under cold water, kneading gently to remove remaining buttermilk. This helps it last longer.
- Add salt if desired and knead to mix.
- Shape and store in a jar or wrap in wax paper. Refrigerate up to 1–2 weeks.
Tips
- Sweet or salted: Add a pinch of salt or leave it plain.
- Flavor twists: Add herbs, garlic, or honey for flavored butter.
- Cold cream works best in warm kitchens; room temperature cream whips faster in cooler kitchens.
If you want, I can also give a quick blender method that takes only a few minutes. Do you want me to share that?
