Homemade Butter Recipe
User Reviews
4.9
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Prep Time
15 mins
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Total Time
15 mins
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Servings
1 cup
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Calories
102 kcal
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Course
Condiments
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Cuisine
North American
Homemade Butter Recipe
Description
Homemade Butter is made by vigorously whipping 2 cups of whipping cream until it thickens, then continuing to beat until the butterfat separates from the liquid buttermilk. This liquid is drained through a fine mesh sieve, leaving butter solids behind. Washing the butter under cold water to remove buttermilk prevents spoilage and extends freshness. Adding salt is optional and enhances flavor.
The butter has a creamy texture and can be shaped for storage. It keeps for up to two weeks when properly refrigerated and can be stored wrapped in wax paper or in a sealed jar. The process captures the wholesome flavor of cream, free from additives found in commercial butter.
The separated buttermilk is edible and useful for baking or drinking. Before use, smelling the butter helps determine freshness; a sour odor indicates it should be discarded. This simple method allows home cooks to control the quality and salt levels, resulting in fresh, adaptable butter.
Ingredients
- 2 cups whipping cream
- ½ teaspoon salt optional, sea salt
Instructions
- Pour the cream into a large bowl or the bowl of your stand mixer. Beat the cream at medium-high speed until it becomes thick whipping cream.
- Reduce the speed to medium-low and continue to beat the cream until it separates and the butter sticks to the beaters. You may want to cover the bowl during this step to prevent splatters.
- Set a fine-mesh sieve over a bowl and carefully pour the liquid through it.
- Put the butter into a clean bowl and pour COLD water over the top. Use your hands or a spatula to knead the butter to clean any remaining buttermilk. Drain the water and repeat this process until the water is clear.
- If you're using salt, put the butter onto a plate and sprinkle the salt over the top then mix it into the butter.
- Store the butter either wrapped in waxed paper or in a jar in your fridge for up to 2 weeks.
Notes
- The liquid drained during butter making is fresh buttermilk, which can be consumed or used in other recipes.
- Well-washed butter keeps longer, up to two weeks when refrigerated.
- Check butter freshness by smell; discard if it develops an off odor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 1 tablespoon | |
| Calories | 102kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 101mg | 4% |
| Potassium | 3mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 355IU | 7% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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