Making butter at home is surprisingly easy. All you need is heavy cream, a bit of time, and either a stand mixer, hand mixer, or a food processor. Below, we’ll walk you through the process:

Step 1: Gather Your Equipment

You’ll need a few simple items to make your butter:

  • Heavy cream (about 2 cups to yield 1 cup of butter)
  • Mixer (either a stand mixer, hand mixer, or food processor)
  • A large bowl (if using a hand mixer)
  • A spatula or spoon
  • Cheesecloth or clean kitchen towel (for draining)
  • Cold water (for rinsing the butter)

Optional: Salt (for salted butter) or herbs/spices for flavoring.

Step 2: Pour the Heavy Cream into the Mixer

Start by pouring the heavy cream into the bowl of your stand mixer, hand mixer, or food processor. You’ll need about 2 cups of heavy cream to yield around 1 cup of butter.

If you're using a food processor, this step is quick, as the processor does the job faster. If you're using a stand or hand mixer, expect a slightly longer process.

Step 3: Start Whisking the Cream

Turn on your mixer (starting at a low speed to avoid splattering) and begin whipping the cream. You’ll notice that the cream will first form whipped cream. This is where you would normally stop if you were making whipped cream, but you’re going to keep going past this stage.

Whipping time:

  • For a stand mixer or hand mixer, this will take about 10-15 minutes.
  • For a food processor, the process is quicker, taking around 5-7 minutes.

As you continue, the whipped cream will begin to thicken and become more firm. Eventually, after a few minutes of continued mixing, the cream will separate into butter and buttermilk.

Step 4: Separate the Butter and Buttermilk

Once the butter has formed (it will look like clumps of solid butter), the next step is to separate it from the buttermilk.

  1. Stop the mixer once the butter has formed. You’ll notice that the butter looks yellowish and clumpy, and there will be a liquid—this is the buttermilk.

  2. Drain the buttermilk: Pour off the liquid (buttermilk) into a separate bowl or jar for later use. You can save this for baking, pancakes, or other recipes. It’s rich in nutrients and has a tangy flavor.

  3. Squeeze out any excess buttermilk from the butter by pressing it with a spatula or using cheesecloth.

Step 5: Rinse the Butter

Now that you’ve separated the buttermilk from the butter, it’s time to rinse the butter to remove any leftover buttermilk, which can cause the butter to spoil faster.

  1. Rinse the butter under cold water. Use your hands or a spatula to gently knead the butter while running water over it. This will help remove any remaining buttermilk and make your butter more shelf-stable.

  2. Keep rinsing until the water runs clear and there is no more buttermilk residue.

Step 6: Season and Store the Butter

Now that you’ve made your butter, you can choose to season it or leave it plain. Here’s what you can do:

  1. Salted Butter: If you prefer salted butter, add a pinch of salt to taste. Mix it in thoroughly with a spatula or by kneading the butter with your hands.

  2. Herb or Flavor Variations: If you like flavored butter, this is the perfect time to get creative. You can add ingredients like minced garlic, chopped fresh herbs (like rosemary or thyme), honey, or even cinnamon for a unique twist.

  3. Shape the Butter: You can shape your butter into a log using parchment paper or a butter dish. Alternatively, simply store it in a small container for easy access.

  4. Store: Homemade butter can be stored in the refrigerator for up to 1-2 weeks. You can also freeze butter for longer storage—just wrap it tightly in wax paper or plastic wrap and place it in a freezer bag.

Bonus Tips for Homemade Butter

  • Use chilled equipment: If you want to make your butter even faster, you can chill your mixing bowl and beaters/attachments in the fridge before starting. This helps the cream whip up faster and separates more efficiently.
  • Try cultured butter: To make cultured butter (butter with a tangy flavor), simply add a tablespoon of buttermilk to the cream before you start whipping. Let it sit for about 12-24 hours at room temperature to culture before whipping.
  • Buttermilk uses: Don’t throw away the buttermilk! It’s a great addition to pancakes, biscuits, or baking recipes. You can even use it as a marinade for chicken or meat.

Conclusion: Homemade Butter—A Simple, Healthier Alternative

Making your own butter at home is a fun and rewarding process that gives you a healthier, cheaper, and customizable product. All you need is one ingredient—heavy cream—and a few simple steps to create a creamy, fresh butter that is free from preservatives and additives.

Whether you prefer plain, salted, or flavored butter, the options are endless. With just a little time and effort, you can enjoy delicious homemade butter whenever you like. So, next time you run out of butter, skip the store and give this easy recipe a try. Your taste buds—and your wallet—will thank you!