Homemade Butter is so simple, you’ll wonder why you never made your own butter at home before. With only 4 ingredients, you’ll be “churning” every day!
Churn away, foodie friends!
This Homemade Butter Recipe is ready in just 5 minutes using your blender, heavy cream, ice water, and salt. You’ll wonder why you never made butter at home before!
Seriously. Homemade butter is the bomb! And who can say they make their own butter? YOU! Now everyone, bust out their wooden butter churner. (I am 100% kidding.)
Butter is one of those things I just can’t get enough of. I’ve been known to hoard the butter dish at restaurants. Hubby knows to ask for two right when we sit down. If not, he isn’t getting any.
It truly is the most simple thing on the planet. It is simply milk or in this case, heavy cream, that is churned.
Making it at home means no additives and no preservatives. You have total control over everything including whether or not you are adding salt and how much. What is not to love?
Most of us are eating cow’s milk butter but you could make butter out of different kinds of milk if you wanted to try a different flavor. Think of it like eat a goat cheese or a sheep’s milk cheese instead of a traditional cow’s milk cheese.
What is the History of Butter?
It is believed that the first batch of butter was purely accidental. Someone was riding on a horse with milk and the agitation from riding “churned” the mixture making butter. Salt, a naturally occuring substance, was one of the few seasonings used and so salt was added for flavor, but also to help preserve the mixture.
Since then, it has been used for medicinal purposes, in religious ceremonies and of course, for cooking.
Butter can vary greatly depending on geographic location because they cows making the cream (highest fat content milk skimmed from the top after milking) are eating vastly different diets. You’ll see the most notable differences between American and European butters.
European butters are usually darker yellow, churned longer and have a higher butter fat between 82-86%. American style is a little paler and closer to 80% fat. You’ll also see differences in smoke point, texture and consistency. American butters are usually labeled AA, A and B butters. This also has to do with quality- AA is the best with a higher fat content, least amount of water and longest churn.
Cultured butter just means that the is is made with cream that has sat and cultured (like yogurt) and now has a tangy flavor.
Compound Butters (Flavored Butter)
It also means you can make your own compound butter. Compound butter is a butter with anything else added to it other than salt.
They are great for spreading on bread, topping your favorite steak, making garlic bread…the list goes on and on.
Add anything from fresh herbs or garlic to lemon or lime zest and/or spices. You can even throw in some dried fruit or nuts to your homemade butter and complement whatever you serve it with.
So how does it all work, butter without the churn? Let your food processor or your blender do the work.
Okay, ready for some knowledge? When the cream is agitated (spun around in the machine,) it breaks the membranes around the fat granules.
These separate and then join together to form clumps. Those clumps are butter!
Are you having your “aha” moment yet? Homemade Butter is then seasoned with salt and ready to go. Simple as that.
I like to use cheese salt, but if you don’t have that on hand, use Kosher salt or fine sea salt. Or you can be like the fancy restaurants and just served unsalted butter with your choice of coarse salt on the side.
If you go the unsalted route, you can also use your homemade butter for all your baking needs as well.
The leftover liquid is homemade buttermilk.
Use the leftover buttermilk to make:
I’d give you a list of recipes that use butter as recommendations… but that would be most of my recipes.
I love butter. Real butter. Not margarine.
But do check out my extensive list of compound butters, like this Orange Sage Homemade Compound Butter.
So get on the butter train and start “churning”!
Questions you might have about how to make homemade butter:
Can I freeze butter? Yes! Wrap tightly in aluminum foil or plastic freezer wrap, or place inside a heavy-duty freezer bag.
Frozen salted butter will keep at best quality for up to 12 months, unsalted butter will stay at best quality for about 6 months.
Also, the fresher the butter, the better is freezes.
How long does homemade butter last? The short answer is 2-3 weeks.
However, the shelf life depends on how well you extract the buttermilk. If a substantial amount of buttermilk remains, it will sour within a week, because it is, well, buttermilk.
Is homemade butter better? This really depends on the quality of the ingredients you use. Pay attention to the quality of cream you are using as well as the type of salt.
Is homemade butter cheaper? The honest answer is probably not. Large butter companies get cream at a cheaper price than you will at the store.
But it is so satisfying to make your own and it tastes great!
Can homemade butter go bad? Yes, unfortunately. Adding salt helps to preserve it some, but it is fresh cream so it can go rancid.
Can I leave homemade butter out? Just like store bought butter, the FDA doesn’t recommend leaving it out for longer than 2 hours.
Can you use homemade butter in baking? Yes! Why couldn’t you? Some even beleive that since it isn’t perfectly smooth (down on the molecular level) that is produces even better pastries.
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Homemade Butter
Ingredients
- 1 pint heavy cream
- 1 teaspoon cheese salt or Kosher Salt
- Ice Water
- Desired add-ins
Instructions
- Place heavy cream in food processor or blender. Hit blend and watch your appliance do the work. You will see the mixture changes in both consistency and color over about 2-3 minutes.
- Continue to mix until cream separates into butter and butterfat. Drain off butterfat. Discard or reserve for other recipes like White Chocolate and Raspberry Pancakes.
- Add 1/2 cup ice water and continue to blend for 30 seconds. Drain off water. Add additional 1/2 cup ice water and repeat. Drain.
- Remove from food processor or blender and fold in cheese salt by hand. Mix well or else you will get a mouth full of salt at some point. Add other flavors as well- fresh herbs, citrus zest, dried fruit bits or other spices.
- Refrigerate until ready to use in any recipe that requires butter!
- If you’ve tried this recipe, please come back and let us know how it was!
This takes about 1 hr to make it doesn’t’ take 5 min
Hi there- I’m not sure what happened for yours to take an hour, but it certainly doesn’t. We make it regularly and have had many others make it too. What type of blender were you using?
Made this butter last weekend, it turned out great! As I was making it I thought for sure I’d end up with nothing more than whipped cream. But pushing past the whipped cream consistency it got firmer and firmer, and then very quickly the water separated from the cream/butter. For those who say they only ended up with whipped cream, they need to keep on blending. Also, I love salt, so I added the full teaspoon…was too salty. Next time I’ll use 1/2 teaspoon.
Thanks for the feedback (and the backup 🙂 ). Also try using coarse sea salt versus fine salt or iodized. They also make a cheese salt that works magically for butter. Glad to have another butter and salt lover!
Made this tonight and it came out incredible! And I made it unsalted. Thanks for the share!
Woohoo! Thanks for coming back to let us know! We are kind of obsessed with butter over here 🙂
No liquid separated when blending my heavy whipping cream. Is it butter or just whipped cream?
It’s butter- maybe you didn’t mix it long enough? I’ve never had problems and I make it regularly.
Made this today, turned out perfect. Creamy and smooth, delicious.
Awesome! Glad you loved it, Sharon!
Using your recipe now Neither my blender nor food processor has a button labeled BLEND. I opted to use the blender. I have it on SMOOTHIES and high. Nothing seems to be happening. It is a little thicker, but it’s been five minutes. What do you recommend. My buttons read LOW or HIGH, then three pulse speeds, then MILK SHAKE/PUREE, SMOOTHIE/CRUMB, OR ICY DRINK/CHOP. What should I do? I’m in the middle of the recipe and can’t stop
Sorry I’m just getting back to you! I had family visiting for the weekend and actually made this recipe today too. Use the low or medium function.
Great recipe, might just add 1/2 t. Salt next time, but definitely awesome.
Awesome! Thanks for the feedback!
Thank you for the butter recipe… Very easy and good.. 💜💜
Thank you, Monica!
I just made this with my Pampered Chef Cooking Blender. Wasn’t sure which setting to use so I used Custom 1 and it worked out great! Simple recipe, and delish! I will be making it again real soon!
Awesome! Thanks for the feedback!
I can’t believe how easy it is to make butter! I had my grandson do it with me. it was an easy and fun project. The results were very tasty too.
Yay!!!! We love to hear that!
Can you add things like garlic onions jalapenos during the last rinse process? Can not wait to try, doing it tomorrow. I only have access to a inexpensive blender is that ok to use?
Yes!!!! The blender just needs to be able to give enough agitation to get the milk solids and buttermilk to seperate. You really won’t know unless you try. You can check out all of my flavored butters here: https://www.savoryexperiments.com/flavored-butters/
Is evaporated can milk or fresh cream requested for making homemade butter?
Cream yes, but it will not work with evaporated milk.
Made the butter and it turned out great easy instructions i was so worried at first but i will never go back to store bought thank you
Yay! We love to hear that!
It was very easy to make and delicious
Excellent! Thank you for coming back to let us know!
I made the first batch in my vita mix, only got whipped cream. But 2nd batch in the kitchen aide mixer was perfect, My husband watched the whole process like a science experiment! My keto coffee is going to be amazing in the morning!
LOL. Yea, you need a GOOD blender, but not a GREAT blender to make it work. Vita mix works a little too hard.
So do I use heavy whipping cream? Is that the same as heavy cream?
Great question, Marc! You can use heavy whipping cream. They are very similar, but heavy whipping cream (oddly enough) is less percentage of milk fat. The butter might be just a little looser and more spreadable as opposed to hard (when refrigerated).
I’m going to try the homemade butter recipe! I’m a real butter lover!
Just made the butter in a food processor! Turned out perfect! Thanks for sharing your recipe!
Thank you! And thanks for taking the time to come leave us a comment 🙂
Hi Jessica
Your recipe for your butter is a little different from mine but it sure looks good. Question thou the pictures you are showing the butter looks very soft, is it and does it stay soft? Mine forms and when I try to cut it off it comes out in Flakes and not all solid! I would like my butter to be spreadable even after I put it in the refrigerator. Does yours? I will be saving this until I get your answer. Thanks
Hi Judy! This was taken at room temperture. Mine does harden when refrigerated.
It didn’t work very good in the blender, stopped and then put into a food processor. That did the trick but adding the 1/2 tsp of morton’s kosher salt was way too salty. I’m going to get a smaller (1/2 pint) whipping cream and do the process all over again but omitting the salt. Was fun trying for the first time.
Aww, memory lane! I’ve been making butter since I was about 5. I use to have to churn it in an old wooden churn (still have) but this is a great recipe and I hope everyone makes it.
Thank you!
Great
That is what we like to hear! Thank you!
How much butter does this recipe make?
Hi Deb! The actual amount varies based on your cream- different ones are going to have varying water contents and butterfat ratios. Mine generally makes about 1 cup.
I made butter by accident. I wanted whipped cream, but let the cream too long, it turned out butter. If you want your butter to last and taste good for many many days, the trick is to really wash out the remainder of the buttermilk. So you keep rinsing and rinsing until the water turns out totally clear.
When adding the ice water, am I supposed to include the ice cubes?
Hi Ninja, just the cold water.
How long will the butter last in the fridge? Can it be froze? Can I use the leftover buttermilk for frying chicken or is that different from store bought buttermilk? I never realized how easy it is to make butter. I can’t wait to try this. 🙂
Hi Jae! You can use your leftover buttermilk from the chicken, all the same thing! It generally lasts about a week- it can probably last longer, but since you aren’t using any preservatives other than salt, I wouldn’t take the chance.
I like the whipped consistency of this butter. I have made butter in the past with my kids when we put the ingredients in a jar and shook it. That takes a long time though. This looks so much easier!
What a fantastic idea! I had no idea I could make my own butter. I am pinning this to make! How long does it keep and how do you store it?
How easy is this! I never ever thought to make homemade butter, but I’m definitely going to give it a try. You make it sound so EASY and that’s my favorite type of recipe. Thanks so much for sharing. Pinned
I just recently made my own Almond Butter. Now I’ll try making “just” butter. Surprised about the ice water. I would not have known that!:) Pinned and SU’d. Did you link this one up at #theWeekendSocial. I’d love to see it there!
http://thekitchenchopper.com/indexBlog.php/theweekendsocial-45-recipe-diy-crafts-linky-and-15-soup-recipes-to-keep-you-warm/
So I didn’t even know you could make your own butter! How cool!
That sounds really easy and really fun to make. I am thinking spicy butter might be on the menu soon.
This is awesome. I just tweeted it so I can remember to make some butter of my own.
I’ve never seen anything like this before. I’m going to give this a try. Thanks!
Woah! I didn’t realize how easy it was to make your own butter. Now I want to give it a try!
I have never made butter but I’ve always wanted to! Thanks for the recipe! This would be a fun project to do with my kiddos!
This is amazing!!! I definitely will be making this
What a great idea! I have churning pictures and a lot of time needed in my mind for making butter. Who knew it could be so simple??
Seems pretty simple to make. I don’t use butter anymore but I will be sharing this idea
Wow never knew butter was so simple to make. Thank you for sharing.
I would love to make my own butter. I would make garlic butter.
Oh now this I have to try! We go through lots of butter I would love to make my own!
I can think of many recipes using the blender butter. Can’t wait!! 🙂
I have to try making this. I love trying new things and making my own butter would be fun.
Make my own butter?! Yes! That sounds like a great idea. Thanks for the recipe.
I sure wish my mother knew this one when we were growing up.We always churned and churned and churned!
I’ve never made butter. Thanks for the tips!
No way!!! Holy cow! I absolutely had no idea you could make butter in the blender. Thanks so much for sharing! I can’t wait to try it!
Ooh I’ve heard of making butter like this. I’m not brave enough to try.. Seems easy though 🙂
I had no idea making homemade butter was this easy. I am going to put cream on my list and try to make some of my own.
This is interesting, I never thought to make butter like this before. Sounds interesting, so much so, that I have to try this out. I think it would be a fun family kitchen night idea!
I had no idea I could make my own butter – and it’s so easy, too! How awesome is that?