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Learn to make homemade butter using heavy whipped cream. It’s easier than you think and tastes incredibly incredibly.
Everything is better with butter! 🧈
There’s a reason why butter makes everything better. It’s rich, creamy and very delicate. But what if you say that making your own creamy, velvety whipped butter is just as easy as pouring heavy whipped cream into your stand mixer? Easily create homemade butter just a few miles away from store-bought options.
Learning how to make homemade butter is honestly too easy!
All you need to do is pour heavy whipped cream into a bowl of a stand mixer, start mixing and run until the cream turns into butter! You can see it thicken at first and turn into whipped cream, but over a little longer, it splits into butter and buttermilk, leaving behind a charming creamy luxurious butter.
Then use a fine mesh strainer or cheese cloth to drain the liquid and soak it in ice water to wash away any remaining buttermilk. This prevents corruption. Don’t forget to store buttermilk in a jar for use in pancakes and other recipes!
Yield: 16 servings
Preparation time: 20 minutes
Total time: 20 minutes
Here’s how to easily whip homemade creamy butter using heavy whipped cream:
2 cups heavy whipped cream 1/4 tsp sea salt flakes
1
Attach the whisk or attachment to the stand mixer. Add the cream to the mixing bowl.
2
Set the speed to medium and mix until the butter separates from the butter. Whipped cream is available in about 5 minutes. Stop the edge and scrub it off and continue. It takes a total of 15-17 minutes to make butter in a blender. If you have a splash guard, or you may need to use a kitchen towel draped over the mixer towards the edge to avoid splashing.
3
Once the butter has been coagulated and separated, pour the mixture over a mesh strainer or onto a cheese cloth. Gently press to remove any liquid. Pour buttermilk into another jar and use it in other recipes!
4
Rinse the butter in ice water to remove as much buttermilk as possible. This step will help the butter last longer. I dip the strainer in a large bowl with butter and rinse it with ice water. You will notice that the butter farm is in the ice water, which makes it easier to coagulate together.
5
Form the butter into logs and store in parchment or plastic wrap. You can also dispose of butter or store it in a small food storage container. It is best to refrigerate to avoid spoilage.
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Additional tips for making this homemade butter recipe:
Do I need to use a stand mixer to make butter? You can use an electric hand mixer or food processor. Remember that whipping times can vary from one to another, turn into whipped cream and go through several stages before the butter foam. How long does homemade butter last? This can depend on the amount of buttermilk that can be removed, as it causes decay. Usually, homemade butter lasts only 1-2 days at the counter and 1-2 weeks in the fridge because it does not have preservatives. Can I freeze homemade butter? Yes, this freezes a lot. Wrap the butter well in plastic wrap or a safe bag in freezer. Homemade butter can be frozen for up to six months or more. Transfer it to the fridge overnight and thaw it.
I was a bit skeptical about whether this homemade butter recipe was worth it.
Well, I’m here to tell you that this butter is insanely creamy and tasty. I’ve already gotten into something with heavy whipped cream and now I’m into this butter. I’ll experiment and add herbs to make complex butter, and I’ll also start to eat honey butter next time.
Unless you’re screaming about heavy cream at the grocery store, this may not be a big money saving project, but it’s certainly tasty and worth a little effort.
Perfect for use in toast, baking, or recipes that require butter. Enjoy a rich and fresh flavor. Much better than I bought it in the store!
Homemade butter is a great companion as this delicious sourdough bread is all baked.
Homemade sourdough tortillas taste amazing with this butter!
