Go back to the basics with a simple tutorial for how to make butter from scratch in just 5 minutes!
Few foods are as satisfying to make from scratch as butter. But one of the most surprising things about DIY butter is that it’s shockingly simple to make. As in, 5 minutes simple. I repeat: 5 minutes!
Despite its simplicity, there are a few tips and tricks that will guarantee your butter is silky-smooth and pure in flavor:
- DO use the highest quality heavy whipping cream you can find. The better the cream, the better the butter!
- DO NOT skip the step of “washing” the butter with ice water. It helps remove impurities and takes less than 30 seconds.
- DO get creative when it comes to making compound (a.k.a. flavored) butters!
Speaking of compound butters … once you learn this basic technique, the options for customizing your spreads are endless. Any range of salts, spices, herbs and cheeses make for great additions, but these are a few of my favorite combinations:
- Cheddar cheese and fresh thyme
- Ancho chili powder and cumin
- Black pepper and Parmesan
Once you’ve added your mix-ins, you can either store the compound butters in airtight containers in the fridge (although many people do keep their butter at room temperature) or use them right away to dress up toast, proteins, veggies, noodles and more.
If you’re really looking to go the full DIY route, I’d highly recommend a loaf of homemade bread or dinner rolls to accompany your homemade butter! No yeast? No problem. I’ve got you covered with no-yeast bread options for any occasion.
Easy Homemade Dinner Rolls: Get the Recipe
- 2 cups cold heavy whipping cream
- Add the heavy whipping cream to the bowl of a food processor. Process for 2 minutes until the butter solids separate from the buttermilk.
- Pour out the buttermilk (reserving it for another use) and transfer the butter solids to a fine mesh sieve set over a bowl. Using a spatula, press as much of the remaining buttermilk out of the butter solids.
- Return the butter solids to the food processor then add 2 tablespoons ice water. Process the butter for another 30 seconds then use immediately or store in an airtight container at room temperature or in the fridge until ready to use.
- Homemade butter generally lasts 2 to 3 weeks, depending on how much buttermilk you extract from it. The more buttermilk you remove, the longer the butter will last.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I would love to make garlic butter.. all of the store bought stuff has TOO MUCH SALT! Ugh! How much garlic to add to cream? And is minced garlic OK? Thank you!
Minced garlic would be great! I’d add 3 cloves to this recipe.
What is the UK equivalent for heavy cream?
I’m not entirely sure but (US) heavy cream is the richest type of liquid cream with a milk fat content of between 36 and 40 percent. Hope that helps, Gill!
Butter so simple to make and cost saving.
Delicious with a little salt.
Thanks all the way from Australia
You are so welcome, Glenda! Thanks for your readership!
I added minced garlic, parmesan cheese, and a little salt and pepper – OMG! So good! Thanks for this recipe :)
I’m so thrilled you enjoyed it, Barb!
When do I add salt to the mixture?
Once you’ve finished making the butter, you can stir in any mix-ins, including salt!
I want to use my antique Daisy butter churn to make some butter.
It was a gift from my dad 30+ years ago. So far it has been used for décor only.
All the instructions I have found are for unsalted butter. What is the ratio to add salt for salted butter?
Hi Janice! I’d recommend starting with 1/4 teaspoon salt and then adding more to taste.
I just want to say that these stuffed veggies are absolutely delicious! We all loved it and enjoyed it, even our family!Thank you! I wish you all the best!
what speed did you run processor on? I have frozen heavy cream, do you thin if I thawed it out it would still work?
It was on high/fast. I believe if you thawed the heavy cream first then processed it while still cold, it would work.
How much cream do you use?
Hi Lareine! I used about 1 cup of heavy cream.
Great blog, best recipes I’ve seen to date all in one place! Keep up the fantastic work! :)
Thank you so much, Sarah!
Haven’t made it —‘yet’
Hi Kelly great way to make butter.
an I use a handheld electric mixer with metal blades?
Thanks, Enrique! I haven’t tried it with a handheld mixer so I’m not sure what changes would need to be made to the technique.
We did that, too. It was like magic, wasn’t it?! This looks fun.
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