Homemade butter is easy and delicious ~ it’s one of those forgotten skills that anyone can master.
how to make homemade butter
Making butter at home is a simple process that requires only one ingredient – heavy cream.
Ingredients:
- Heavy cream, cold from the fridge
Tools:
- Stand mixer or hand mixer
- Bowl
- Spatula
- Cheesecloth or paper towels
method for making homemade butter
- Pour the heavy cream into a bowl and using a stand mixer or hand mixer, beat the cream on medium-high speed until it thickens and becomes whipped cream. This should take around 5-7 minutes.
- Keep beating the whipped cream until it starts to look grainy and yellow liquid (buttermilk) separates from the mixture. This should take another 5-7 minutes.
- Use a spatula to scrape down the sides of the bowl and continue beating the mixture until the butter has formed into a solid mass and the buttermilk is completely separated.
- Once the butter has formed, drain off the buttermilk by pouring the mixture through a cheesecloth or paper towel-lined colander. Reserve the buttermilk for later use.
- Rinse the butter with cold water to remove any remaining buttermilk. This will help preserve the butter and prevent it from going rancid quickly.
- Use a spatula to press out any excess water from the butter.
- Place the butter in a container or wrap it in parchment paper and store it in the refrigerator until ready to use.
to salt your homemade butter
- Sprinkle 1/4 to 1/2 teaspoon of salt per stick of butter (or to taste) over the surface of the butter.
- Use a butter knife or spatula to work the salt evenly into the butter.
- Taste the butter and adjust the salt if needed.
- Once the butter is salted to your liking, transfer it to a container or wrap it in wax paper and store it in the refrigerator.
Note: You can use any type of salt you prefer, such as sea salt or kosher salt, but it’s important to use a fine-grained salt to ensure even distribution.
storing homemade butter
Generally, if stored properly, homemade butter can last for up to two weeks in the refrigerator, or up to six months in the freezer.
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How to Make Homemade Butter
Easy homemade butter made with just one ingredient ~ in minutes!
Servings: 1 cup
Equipment
- stand mixer or electric beaters
- cheese cloth
Ingredients
- 2 cups heavy cream, cold
Instructions
- Pour the heavy cream into a bowl and using a stand mixer or hand mixer, beat the cream on medium-high speed until it thickens and becomes whipped cream. This should take around 5-7 minutes.
- Keep beating the whipped cream until it starts to look grainy and yellow liquid (buttermilk) separates from the mixture. This should take another 5-7 minutes.
- Use a spatula to scrape down the sides of the bowl and continue beating the mixture until the butter has formed into a solid mass and the buttermilk is completely separated.
- Once the butter has formed, drain off the buttermilk by pouring the mixture through a cheesecloth or paper towel-lined colander. Reserve the buttermilk for later use.
- Rinse the butter with cold water to remove any remaining buttermilk. This will help preserve the butter and prevent it from going rancid quickly.
- Use a spatula to press out any excess water from the butter.
- Place the butter in a container or wrap it in parchment paper and store it in the refrigerator until ready to use.
Notes
*This recipe was updated in 2023. The brown bread recipe has moved to a new post, here.Â
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Nutrition
Serving: 1 Tbsp · Calories: 101 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 11 g · Saturated Fat: 7 g · Polyunsaturated Fat: 0.5 g · Monounsaturated Fat: 3 g · Cholesterol: 34 mg · Sodium: 8 mg · Potassium: 28 mg · Sugar: 1 g · Vitamin A: 437 IU · Vitamin C: 0.2 mg · Calcium: 20 mg · Iron: 0.03 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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This sounds good right now. With a bowl of thick chowder, I’d be in heaven. Plenty of butter is always my requirement with soda bread. 🙂
This sounds good right now. With a bowl of thick chowder, I’d be in heaven. Plenty of butter is always my requirement with soda bread. 🙂
Now you know why soda bread is my favourite, it’s fantastic to bake, even after a day at work.
In Brittany we never eat a lobster or crab without soda bread, and it’s great with fish pates and smoked salmon.
I’m a great fan of Darina Allen, and her daughter in law Rachel, both are inspiring cooks and I’d love to go and take a course there sometime. Jude x
Totally impressed with you and the bread and butter post! Your rustic brown soda bread is just a thing of beauty! I always think soda bread is best eaten right up while it’s warm. Mine never keeps well, even if I dress it up with raisins or currants.
Making the butter was such a neat addition to this nod to Darina Allen! Great post!
What a hearty and tasty looking loaf. And, I love your homemade butter as well.
What a nice simple rustic bread to honor Darina Allen by. Lovely write up.
What a great post about Darina and I loved the butter making tutorial. Did you actually get 8 ounces of butter from 2 cups of cream?
We loved Ireland and want to go back one day. I could actually live on bread and butter. Your’s look incredible. You really know how to make me happy with such posts! I am so interested in making butter, ok and eating butter 🙂 Have a lovely weekend!
Well, we made almost the same thing, though my whole wheat to white flour ratio is 3 to 1. My white soda bread is shaped like your brown and I do love that shape, though the loaf is a bit easier to use for sandwiches. The butter, which I made by mistake once, is great and you caught the process perfectly.
Thanks, Sue!
This is wonderful learning about his farm in Ireland. I think of our trip every single day and how much I would love to wander those little country lanes again and eat brown bread at every meal with some sort of fish stew. Sigh…sigh again…Your bread looks so delicious. I love the heartiness of a heavier bread.