Homemade Butter – make a great-tasting butter at home with just one ingredient: heavy cream. Use a mixer or food processor and whip until into turns into butter!
Making butter at home is a really cool process, almost like a science experiment! Watching the heavy cream turn to whipped cream, then seeing it turn into curdles, and then finally seeing it turn into actual butter…AMAZING!
This is definitely a kid-friendly recipe, and will be making this again in the future with my nephew!
And not only do you get some great-tasting butter, but you also get some homemade buttermilk too which will be showcased in some upcoming recipes!
Like I said this is a super simple (and cool) recipe, and I managed to capture every step in pictures.
Step One: pour heavy cream into the stand mixer bowl or food processor. For the stand mixer, attach the whisk attachment.
Step Two: Whip on medium/high speed until the heavy cream surpasses the “whipped cream” stage and the butter separates from the buttermilk.
This is the “whipped cream” stage. Definitely not butter and definitely doesn’t taste good (unless you add some powdered sugar haha).
This is what I like to call the “curdle” stage. It’s almost butter but not quite there yet.
This. This is butter. And that milky liquid in the bowl, that’s buttermilk. Keep that for some delicious pancakes or biscuits.
Step Three: Pour buttermilk into a closable container and refrigerate (good for about two weeks). Rinse butter using cold water until water runs relatively clear. Use a spatula to press extra water out of the butter.
Step Four: Place butter on aluminum foil or cling wrap and roll it up to help shape it. Good for about two-three weeks if refrigerated, and a couple of days if not refrigerated (according to the USDA).
Step Five: EAT!!
I will definitely be making some more butter recipes that have different flavors but I figured I better start with the basic butter recipe first.
- 1 pint of heavy cream
- Pour heavy cream into mixer or food processor and whip on high speed for about 10-15 minutes or until the butter separates from the buttermilk. Add salt to taste.