Homemade Butter from Heavy Cream Recipe
Introduction
Making homemade butter is a simple and rewarding kitchen project that transforms fresh cream into creamy, delicious butter. With just a few ingredients and a bit of patience, you’ll enjoy fresh butter perfect for spreading, cooking, or baking.
Ingredients
- 2 cups heavy whipping cream (cold, not ultra-pasteurized if possible)
- 1 teaspoon flaky sea salt (or more to taste)
- Ice cold water (for rinsing)
Instructions
- Step 1: Place the cold heavy cream in a stand mixer fitted with a whisk attachment, or use a hand mixer or food processor.
- Step 2: Whip the cream past the whipped cream stage until the butterfat separates from the liquid. You will see clumps of yellow butter and thin liquid buttermilk.
- Step 3: Pour the mixture through a fine strainer or cheesecloth to separate the butter from the buttermilk. Save the buttermilk for pancakes or baking.
- Step 4: Transfer the butter to a bowl and pour ice-cold water over it.
- Step 5: Knead the butter gently with a spatula or your hands to wash out any remaining buttermilk, which helps keep the butter fresh longer.
- Step 6: Drain the water and repeat washing with fresh cold water until the water runs clear.
- Step 7: Knead in flaky sea salt, or add herbs, honey, or spices if you want flavored butter.
- Step 8: Wrap the butter in parchment paper and store it in an airtight container in the fridge for up to one week, or freeze for up to three months.
Tips & Variations
- Use cream that is not ultra-pasteurized for better flavor and texture.
- For flavored butter, try mixing in fresh herbs like thyme or chives, honey for sweetness, or spices like smoked paprika.
- Make sure to rinse the butter thoroughly to prevent spoilage and extend shelf life.
Storage
Store homemade butter wrapped in parchment paper inside an airtight container in the refrigerator. It will keep fresh for up to one week. For longer storage, freeze the butter for up to three months. When ready to use, thaw in the fridge for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ultra-pasteurized cream to make butter?
Ultra-pasteurized cream can be used, but it may not churn as well and the flavor might be less rich. For best results, choose fresh, cold cream that is not ultra-pasteurized.
What can I do with the leftover buttermilk?
The leftover buttermilk is great for baking or cooking. Use it in pancakes, biscuits, salad dressings, or marinades to add a tangy richness.
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Homemade Butter from Heavy Cream Recipe
- Total Time: 15 minutes
- Yield: About 1 cup of butter 1x
- Diet: Gluten Free
Description
Learn how to make homemade butter from fresh heavy whipping cream with this simple and straightforward recipe. Whip the cream until the butterfat separates, strain out the buttermilk, wash the butter with cold water, and add salt or your favorite flavorings. This fresh butter is perfect for spreading, cooking, and baking, boasting a rich and creamy texture without any preservatives.
Ingredients
Ingredients
- 2 cups heavy whipping cream (cold, not ultra-pasteurized if possible)
- 1 teaspoon flaky sea salt (or more to taste)
- Ice cold water (for rinsing)
Instructions
- Whip the Cream: Place the cold heavy whipping cream in a stand mixer fitted with a whisk attachment, or use a hand mixer or food processor. Whip the cream past the whipped cream stage until the butterfat separates from the liquid, forming clumps of yellow butter and leaving behind thin liquid buttermilk.
- Strain the Butter: Pour the mixture through a fine strainer or cheesecloth to separate the solid butter from the liquid buttermilk. Reserve the buttermilk for use in pancakes, biscuits, or other baking recipes.
- Wash the Butter: Transfer the butter solids to a bowl and pour ice-cold water over them. Gently knead the butter with a spatula or your hands to rinse out any remaining buttermilk, which helps extend the freshness of the butter. Drain the water and repeat the rinsing process with fresh cold water until the rinse water runs clear.
- Add Salt and Flavorings: Knead in flaky sea salt to taste to enhance the flavor. Optionally, mix in herbs, honey, or spices to create flavored butter varieties.
- Store: Wrap the butter tightly in parchment paper and store it in an airtight container in the refrigerator for up to one week. Alternatively, freeze the butter to preserve it for up to three months.
Notes
- Use cold heavy cream that is not ultra-pasteurized for best flavor and texture.
- Save the strained buttermilk for baking or cooking to avoid waste.
- Rinsing the butter thoroughly removes residual buttermilk, which prevents spoilage and helps the butter last longer.
- You can customize the butter by adding herbs, honey, or spices for flavored variations.
- Store the butter properly wrapped to maintain freshness and prevent absorption of fridge odors.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Homemade Dairy
- Method: Blending
- Cuisine: American
Keywords: homemade butter, fresh butter, whipping cream butter, how to make butter, butter recipe
