Description
This homemade butter recipe guides you through turning heavy whipping cream into fresh, creamy butter with just a stand mixer or hand mixer. Whip the cream until the butterfat separates from the buttermilk, then strain and rinse the butter for a smooth, fresh finish. Perfect for those who love homemade dairy and want to control the ingredients in their butter.
Ingredients
Scale
Ingredients
- 4 cups heavy whipping cream
- 2 tsp sea salt (optional, for salted butter)
- Ice water, as needed for rinsing
Instructions
- Prepare the Equipment: Fit a stand mixer with the whisk attachment or use a large mixing bowl with a hand mixer fitted with a whisk attachment. Ensure your bowl is large enough because the cream will expand as it whips.
- Whip the Heavy Cream: Pour the heavy cream into the bowl and whip on medium speed for about 10 minutes. Watch for stiff peaks to form. At this point, add the sea salt if using. Continue whisking until the butterfat separates from the buttermilk, visible as solid butter clinging to the whisk and liquid buttermilk collecting in the bowl.
- Strain the Butter: Set a mesh sieve over a smaller bowl. Carefully pour the mixture into the sieve so the butter remains on top and the buttermilk drains through.
- Squeeze out Excess Liquid: Using your hands or a spatula, squeeze the butter to remove as much buttermilk as possible. Dip the butter into ice water and squeeze again to rinse and remove residual buttermilk, helping the butter last longer.
- Shape and Store: Transfer the butter to parchment or wax paper and shape it into a log or block similar to store-bought butter sticks. Wrap tightly and secure with kitchen twine or ties. Optionally, place the wrapped butter in a resealable plastic bag for additional protection.
- Chill the Butter: Refrigerate the wrapped butter to allow it to firm up. Homemade butter stays fresh in the fridge for up to 3 weeks or can be frozen for up to 9 months.
Notes
- This recipe yields approximately 1 lb (4 sticks) of butter, roughly 32 tablespoons.
- The heavy whipping cream must not be substituted, as it is essential for proper butter formation.
- Squeezing and rinsing with ice water removes excess buttermilk to enhance shelf life.
- Salt is optional and added during whipping for salted butter.
- Store butter wrapped properly in the fridge or freezer to maintain freshness.
Nutrition
- Serving Size: 1 tablespoon (14 g)
- Calories: 100
- Sugar: 0 g
- Sodium: 90 mg (if salted)
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.5 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 30 mg
