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
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.
Kelly's Note:
- 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.
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!
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!
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.
How long will the butter keep in the fridge?
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.
Should the cream be room temperature or does it matter if you use it straight from the refrigerator?
Hi Melanie – Straight from the fridge is great!
can I use a blender instead of a food processor?
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!
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!
Hi Jennie! Here’s the recipe — just leave out the herbs if you prefer plain ricotta: https://www.justataste.com/2010/08/fresh-herb-ricotta/
Was just wondering if coconut milk can be used instead of the heavy cream? Thanks!!
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!
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
Do you happen to know if I can use this in baking (I.e. Cookies) or if it’s more for a spread.
Can I use a kitchen aid stand mixer and if so what attachment? ~Thanks.
Hi Annie! Yes, you can use your KitchenAid Stand Mixer fitted with the whisk attachment. Enjoy!
what blade did you use in the food processor? the metal blade or the whip?
Hi Tina! I used the metal blade.
Kelly, I did some research and found this article so this might answer my question and I hope it helps others who had the same thought. http://challengedairy.com/tips-and-techniques/freezing-butter
Awesome! Thanks so much for sharing, Tina!
Lol! I hear ya! Thanks, Kelly! I’ll have to experiment with a little and see :).
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?
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.
Thanks so much for quick reply. This way is the easiest one yet.
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.
Hi Carol! I used about 1 cup of heavy cream, and yes heavy whipping cream will work!
Is the buttermilk the same as what we drink?
Hi Kathi! You’ll want to use the highest quality cream possible, which will determine the quality of the buttermilk.
seriously cannot believe how easy it is to make butter!! i must give this a try!
Great idea! I need to do this soon!!
This is so cool and just in time for Thanksgiving!! It looks so easy, I think I have to try it! Really awesome, Kelly!
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!
Mmmm I’ve been wanting to try doing this for awhile!