Description
Learn how to make fresh, homemade butter using just heavy whipping cream and optional sea salt. This simple process whips cream until the butterfat separates from the buttermilk, resulting in creamy, delicious butter that you can shape and store. Ideal for those who enjoy fresh dairy and want full control over their butter’s flavor and saltiness.
Ingredients
Scale
Butter
- 4 cups heavy whipping cream
- 2 tsp sea salt (optional, for salted butter)
- Ice water (for rinsing)
Instructions
- Prepare the equipment. Get out a stand mixer fitted with the whisk attachment, or alternatively, a large mixing bowl with a hand mixer and whisk attachment. Ensure your bowl is large enough to accommodate the expanding cream as it whips.
- Whip the heavy cream. Pour the heavy cream into the mixing bowl and whisk on medium speed for about 10 minutes. As you whisk, watch for the cream to reach stiff peaks. If using salt, add it now and continue whisking. Keep going until the butterfat separates from the buttermilk, and you see the butter collecting on the whisk while liquid buttermilk pools in the bowl.
- Strain the mixture. Set a mesh sieve over a smaller bowl. Carefully pour the contents of the mixing bowl into the sieve, allowing the buttermilk to drain into the bowl below while the butter stays in the sieve.
- Squeeze out excess liquid. Pick up the butter mass and squeeze to remove remaining buttermilk. Then, dip the butter into the ice water bowl and squeeze again to wash and remove any residual liquid.
- Shape the butter. Place the wet butter onto parchment or wax paper and shape it into a log or a rectangular block similar to store-bought butter sticks. Wrap tightly with the paper and secure with kitchen twine or string.
- Store and chill. Optionally, slice into individual sticks and wrap each separately. Place the wrapped butter in the refrigerator to firm up. Homemade butter stays fresh for up to 3 weeks refrigerated or can be frozen for up to 9 months.
Notes
- This recipe yields approximately 1 lb of butter, equivalent to 4 standard sticks or about 32 tablespoons.
- Use only heavy whipping cream; alternatives will not yield proper butter.
- Adding sea salt is optional and can be adjusted based on taste preference.
- Ensure the cream is chilled before starting for best results.
- Homemade butter contains no preservatives, so store properly and consume within recommended timeframes.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 102
- Sugar: 0g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0.5g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0.1g
- Cholesterol: 31mg
