Home Butter Homemade
Experience the pure joy of crafting your own creamy, velvety butter at home with this easy "Home Butter Homemade" recipe! Using just two simple ingredients—heavy cream and ice water—you’ll effortlessly churn fresh butter in under 15 minutes. Perfect for cooking enthusiasts or anyone seeking an all-natural spread, this recipe explains each step clearly, from separating butterfat to rinsing away buttermilk for a clean, rich flavor. Customize it with a hint of salt for a savory finish, or leave it unsalted for baking perfection. Plus, don’t let the buttermilk go to waste—it’s a versatile ingredient that enhances pancakes, biscuits, and more. Whether you’re spreading it on warm bread or using it in your favorite recipes, this homemade butter elevates every bite. A fun, rewarding DIY project, this butter is ideal for artisanal cooking and adds a rustic charm to your kitchen essentials.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Ice water
- 0.25 teaspoons Salt (optional, for salted butter)
Instructions
Pour the heavy cream into the bowl of a stand mixer or a large mixing bowl if using a hand mixer.
Start mixing on medium speed, gradually increasing to high speed as the cream thickens and turns into whipped cream.
Continue mixing beyond the whipped cream stage. After a few more minutes, the butterfat will separate from the buttermilk. You will see solid butter clumps form, and a liquid (the buttermilk) will separate out.
Once the separation is complete, turn off the mixer. Use a spatula to gather the solid butter into a single mass and transfer it onto a clean surface.
Drain off the buttermilk and save it for another use (it’s great for baking pancakes or biscuits!).
Rinse the butter with ice water: Place the butter in a bowl and pour about 1/4 cup of ice water over it. Knead the butter with your hands or a spatula to remove any remaining buttermilk. The water will turn cloudy. Drain and repeat the rinsing process 2–3 times until the water runs clear.
If desired, knead in 1/4 teaspoon of salt for salted butter. Adjust the salt to taste if needed.
Shape the butter into a block or transfer it to an airtight container for storage.
Store the butter in the refrigerator for up to 1–2 weeks or freeze for longer shelf life.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 0.0 g | 0% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 0 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 0 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
