Homemade Butter
Discover the simple joy of making your own **Homemade Butter** from scratch with just three basic ingredients—cold heavy cream, ice water, and a pinch of salt (optional). This quick and satisfying recipe takes only 15 minutes and transforms cream into luscious, creamy butter with the help of a stand or hand mixer. During the process, you'll collect fresh buttermilk as a bonus, perfect for pancakes or baking. Rinsing the butter ensures a pure, longer-lasting product, and you can customize it with salt to suit your taste. Whether shaped into a neat pat or stored in a container, this buttery masterpiece is perfect for slathering on warm bread, cooking, or baking. Elevate your kitchen skills and enjoy the unbeatable flavor of freshly churned butter made right at home.
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Recipe Information
Ingredients
- 2 cups Heavy cream (cold, not ultra-pasteurized)
- 1 cup Ice water
- 0.25 teaspoons Salt (optional)
Instructions
Pour 2 cups of cold heavy cream into a stand mixer fitted with the whisk attachment, or into a bowl if you are using a hand mixer.
Start whisking on medium speed, gradually increasing to high speed. Whip the cream for about 5-7 minutes. First, the cream will turn into whipped cream, then it will break down and begin separating into butter and buttermilk.
Once the butter solids have clumped together and you can see liquid (buttermilk) separating, stop mixing.
Place a fine-mesh sieve or cheesecloth over a bowl and pour the mixture through. Collect the buttermilk in the bowl and set aside for another use, such as baking or pancakes.
Transfer the butter solids to a clean bowl. Add 1 cup of ice water and knead the butter gently with a spatula or your hands. This helps rinse out the remaining buttermilk for a cleaner, longer-lasting butter. Drain the water and repeat 2-3 more times until the water runs clear.
If you’d like salted butter, sprinkle 1/4 teaspoon of salt (or to taste) over the butter and knead it evenly into the butter.
Shape the butter into a pat or ball, or scoop it into an airtight container for storage. Refrigerate and use within 1-2 weeks, or freeze for longer storage.
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 1.6 g | 1% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 1.6 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 20 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.
