Description
Learn how to make rich, creamy homemade butter from heavy whipping cream in just about 25 minutes. This straightforward recipe uses a stand mixer or hand mixer to whip cream until butter separates from buttermilk. It’s a fun kitchen project that produces approximately 1 lb of fresh butter, which can be salted or unsalted and stored for weeks or frozen for months.
Ingredients
Scale
Ingredients
- 4 cups heavy whipping cream
- 2 tsp sea salt (optional, for salted butter)
- Ice water (for rinsing butter)
Instructions
- Prepare the equipment: Fit a stand mixer with a whisk attachment or prepare a large mixing bowl and hand mixer with a whisk attachment. Ensure the bowl is large enough to accommodate the expansion of cream during whipping.
- Whip the heavy cream: Pour the heavy cream into the bowl and whip on medium speed for about 10 minutes. When stiff peaks form, add sea salt if using, then continue whipping until the butterfat separates from the buttermilk, visible as solids sticking to the whisk and liquid collecting at the bottom.
- Strain the butter: Place a mesh sieve over a smaller bowl and carefully pour the mixture through it to separate the butter solids from the buttermilk. The buttermilk collects in the bowl beneath.
- Squeeze out excess liquid: Using your hands or a spatula, press the butter to release extra buttermilk. Then dip the butter into a bowl filled with ice water and squeeze again to rinse and remove remaining liquid.
- Shape the butter: Transfer the butter onto parchment or wax paper and shape it into a log or block shape similar to store-bought sticks of butter. Wrap tightly and secure with kitchen twine or string. Optionally, slice into individual sticks and wrap separately.
- Chill and store: Refrigerate the wrapped butter to firm up further. Homemade butter stays fresh for up to 3 weeks in the fridge or can be frozen for up to 9 months.
Notes
- This recipe yields approximately 1 lb of butter, equal to 4 standard 1/2 cup sticks or 32 tablespoons.
- Heavy whipping cream is necessary and cannot be substituted for this recipe.
- Adding sea salt is optional, enabling you to make salted or unsalted butter according to preference.
- Butter can be stored in the refrigerator or frozen for longer shelf life.
- The whipping time may vary depending on the mixer used; watch for separation of butter and buttermilk rather than relying solely on time.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 102
- Sugar: 0.1 g
- Sodium: 82 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0.5 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 31 mg
