Name: Homemade Butter
Prep time: 5 min
Total time: 5 min
Yield: 16 Servings
Cuisine: American
Ingredients: 2 cups Heavy Whipping Cream; 1 tsp Sea Salt

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Homemade Butter

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Ingredients

Warning0 allergens identified

Homemade Butter

2 cups Heavy Whipping Cream

1 tsp Sea Saltuse if you want to make salted butter

Instructions

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Instructions

Pour your cream in your stand mixer bowl.

In your stand mixer, using the whisk option, turn it on. Gradually, turn your speed up. Before turning it on full speed mode, I suggest placing a kitchen towel (or a splash guard if you have one) over the mixer to prevent splatter.

Continue to mix on full speed (about 5 minutes) until the butter has separated from the buttermilk.

Using a kitchen towel, or cheese cloth, place your butter in the center. Bringing the sides and ends of your towel or cloth, squeeze the remaining buttermilk from the butter, and back in with the buttermilk. Continue to squeeze until no more buttermilk comes from the butter.

Reserve your buttermilk in a sealed jar.

Reserve your butter in a sealed jar.

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Tips & Tricks (5)

Temperature is Critical ❄️
Use heavy cream that's been chilled to 50-55°F for optimal fat separation; warm cream takes significantly longer to churn into butter.
Save Your Buttermilk 🥛
Don't discard the liquid byproduct—this cultured buttermilk is perfect for baking pancakes, biscuits, or marinades, maximizing your ingredient yield.
Rinse for Longevity 💧
After churning, rinse the butter under ice-cold water while squeezing gently to remove excess buttermilk, which extends shelf life and prevents rancidity.
Salt Distribution Method 🧂
For even seasoning, dissolve sea salt in a small amount of water before mixing into finished butter rather than sprinkling it directly for consistent flavor throughout.
Mixer Speed Progression ⚡
Start on medium speed for 5-7 minutes until soft peaks form, then increase to high speed for 2-3 minutes to complete separation and prevent over-churning.