How to Make Butter

from 1 votes

Go back to the basics with a simple tutorial for how to make butter from scratch in just 5 minutes!

A top-down view of slices of cinnamon-sugar toast with a small bowl of butter

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!
A view of homemade butter next to slices of cinnamon toast

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. 

How to Make Butter | Cooking Tips & Recipes

Discover the simple technique for how to make butter using just one ingredient! This recipe takes less than 5 minutes and produces the creamiest homemade butter.

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Appetizer

How to Make Butter

All you need is 5 minutes and a food processor to make butter from scratch!
Author: Kelly Senyei
5 from 1 vote
A top-down view of slices of cinnamon-sugar toast with a small bowl of butter
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 16 servings

Ingredients 

  • 2 cups cold heavy whipping cream

Instructions 

  • 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.

Video

How to Make Butter | Cooking Tips & Recipes

Discover the simple technique for how to make butter using just one ingredient! This recipe takes less than 5 minutes and produces the creamiest homemade butter.

Kelly’s Notes

  • 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.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 103kcal, Carbohydrates: 1g, Protein: 1g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 41mg, Sodium: 11mg, Potassium: 22mg, Sugar: 1g, Vitamin A: 437IU, Vitamin C: 1mg, Calcium: 19mg

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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.


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Comments

  1. Joan Moore says:

    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!

    1. Kelly Senyei says:

      Minced garlic would be great! I’d add 3 cloves to this recipe.

  2. Gill says:

    What is the UK equivalent for heavy cream?

    1. Kelly Senyei says:

      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!

  3. Glenda says:

    Butter so simple to make and cost saving.

    Delicious with a little salt.

    Thanks all the way from Australia

    1. Kelly Senyei says:

      You are so welcome, Glenda! Thanks for your readership!

  4. Barb says:

    5 stars
    I added minced garlic, parmesan cheese, and a little salt and pepper – OMG! So good! Thanks for this recipe :)

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed it, Barb!

  5. Karen Derhammer says:

    When do I add salt to the mixture?

    1. Kelly Senyei says:

      Once you’ve finished making the butter, you can stir in any mix-ins, including salt!

    2. Janice Quick says:

      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?

      1. Kelly Senyei says:

        Hi Janice! I’d recommend starting with 1/4 teaspoon salt and then adding more to taste.

  6. alaina says:

    Hi!
    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!

  7. Linda Price says:

    what speed did you run processor on? I have frozen heavy cream, do you thin if I thawed it out it would still work?

    1. Kelly Senyei says:

      It was on high/fast. I believe if you thawed the heavy cream first then processed it while still cold, it would work.

  8. Lareine says:

    How much cream do you use?

    1. Kelly Senyei says:

      Hi Lareine! I used about 1 cup of heavy cream.

  9. Sarah says:

    Great blog, best recipes I’ve seen to date all in one place! Keep up the fantastic work! :)

    1. Kelly Senyei says:

      Thank you so much, Sarah!

    2. Lynn says:

      Haven’t made it —‘yet’

  10. enrique says:

    Hi Kelly great way to make butter.
    an I use a handheld electric mixer with metal blades?

    1. Kelly Senyei says:

      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.

  11. Jacqueline in Atlanta says:

    We did that, too. It was like magic, wasn’t it?! This looks fun.

  12. Debbie says:

    How long will the butter keep in the fridge?

    1. Kelly Senyei says:

      Hi Debbie! It depends on how much buttermilk you get out of it. The less buttermilk it contains, the longer the butter will last. Make sure it’s wrapped securely in plastic wrap.

  13. Melanie says:

    Should the cream be room temperature or does it matter if you use it straight from the refrigerator?

    1. Kelly Senyei says:

      Hi Melanie – Straight from the fridge is great!

  14. Tanya says:

    can I use a blender instead of a food processor?

    1. Kelly Senyei says:

      Hi Tanya! I’ve never tried making butter with a blender so I can’t say with certainty if that would work. Let me know if you give it a shot!

  15. Jennie says:

    Watched your video for Quick and Easy Homemade Ricotta cheese. The video did not give the amounts of milk and butter milk. I like making items without all the chemicals and preservatives. Can you give the amounts you used? Thanks so much!

  16. Carra says:

    Was just wondering if coconut milk can be used instead of the heavy cream? Thanks!!

    1. Kelly Senyei says:

      Hi Carra! I’ve never tried this technique with coconut milk, so I can’t say with certainty if it’d work. Let me know if you give if a shot!

  17. Linda says:

    I have been making butter like this for some time now. It will last forever in the fridge. Someone asked about making this with a Kitchenaid mixer. That’s how I make mine. Just be SURE that once the butter starts to form and the whey separates, throw a towel over the WHOLE mixer. The first time I made it I didn’t know to do that and ended up with it all over everything! Haha

  18. Ashley says:

    Do you happen to know if I can use this in baking (I.e. Cookies) or if it’s more for a spread.

  19. annie says:

    Can I use a kitchen aid stand mixer and if so what attachment? ~Thanks.

    1. Kelly Senyei says:

      Hi Annie! Yes, you can use your KitchenAid Stand Mixer fitted with the whisk attachment. Enjoy!

  20. tina says:

    what blade did you use in the food processor? the metal blade or the whip?

    1. Kelly Senyei says:

      Hi Tina! I used the metal blade.

    1. Kelly Senyei says:

      Awesome! Thanks so much for sharing, Tina!

  21. Tina Hairston says:

    Lol! I hear ya! Thanks, Kelly! I’ll have to experiment with a little and see :).

  22. Tina Hairston says:

    I was wondering how well this freezes. I’ve always bought extra butter to have on hand because I never know when the baking urge will hit me or if I’ll have enough. If it does freeze well, how long is it good for?

    1. Kelly Senyei says:

      Hi Tina! I’ve never tried freezing this freshly made butter before (never had leftovers – hah!), so I can’t say for certain how well the texture would hold up after freezing.

  23. Carol says:

    Thanks so much for quick reply. This way is the easiest one yet.

  24. Carol says:

    How much heavy cream did you use or does it not matter. Also all the stores where I live stopped carrying heavy cream is heavy whipping cream ok? Thanks.

    1. Kelly Senyei says:

      Hi Carol! I used about 1 cup of heavy cream, and yes heavy whipping cream will work!

  25. Kathi paul says:

    Is the buttermilk the same as what we drink?

    1. Kelly Senyei says:

      Hi Kathi! You’ll want to use the highest quality cream possible, which will determine the quality of the buttermilk.

  26. Julie @ Table for Two says:

    seriously cannot believe how easy it is to make butter!! i must give this a try!

  27. Gaby says:

    Great idea! I need to do this soon!!

  28. Tieghan says:

    This is so cool and just in time for Thanksgiving!! It looks so easy, I think I have to try it! Really awesome, Kelly!

  29. Natalie @ Tastes Lovely says:

    I was just thinking the other day how to make homemade butter. I remember making it in elementary school in a jar with a marble. This is much easier. Love your videos!

  30. Kayle (The Cooking Actress) says:

    Mmmm I’ve been wanting to try doing this for awhile!