Homemade Butter in a Blender
Whip up rich, creamy homemade butter in just 10 minutes with this simple Blender Butter recipe! With only two main ingredients—heavy cream and ice-cold water—you’ll create silky smooth, preservative-free butter right in your own kitchen. This quick and satisfying process transforms cream into whipped perfection, then separates into golden butter and buttermilk, which you can save for baking. A few rinses ensure your butter stays fresh longer, and you can customize it with a pinch of salt for the perfect touch of flavor. Whether you're spreading it on warm bread, melting it over vegetables, or letting it shine in your favorite recipes, this DIY butter is a delightful and practical way to elevate your cooking. Perfect for beginners and food enthusiasts alike, this guide shows you just how easy and rewarding homemade butter can be.
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Recipe Information
Ingredients
- 2 cups heavy cream
- 1 cup ice-cold water
- 0.25 teaspoons salt (optional)
Instructions
Pour 2 cups of heavy cream into a blender. Make sure there’s enough room in the blender for the cream to expand during blending.
Blend on medium-high speed for about 3-5 minutes. First, the cream will whip into whipped cream. Continue blending until the fat separates from the liquid (buttermilk) and clumps together as butter.
Once the butter forms, stop the blender and carefully pour off the buttermilk into a separate container. Reserve the buttermilk for other uses like baking or cooking if desired.
Add 1 cup of ice-cold water to the blender and pulse a few times to rinse the butter. This helps remove residual buttermilk, which can spoil the butter quickly.
Pour off the rinse water and repeat the rinsing step 1-2 more times with fresh cold water until the water runs clear.
Using clean hands or a spatula, transfer the butter to a bowl. Squeeze out any remaining water by pressing the butter gently against the sides of the bowl or using cheesecloth.
If desired, mix in 1/4 teaspoon of salt or more to taste for salted butter.
Shape the butter into a log or ball using parchment paper or plastic wrap, or store it directly in a container. Refrigerate and use within 1-2 weeks.
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.
