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. 

Easy Homemade Dinner Rolls: Get the Recipe


Golden brown Easy Homemade Dinner Rolls in round pan


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


  • 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.

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


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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  1. 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. 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!

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

  2. 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!

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

    1. 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.

    1. 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.

    1. 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!

  4. 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!

    1. 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!

  5. 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

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

  6. 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. 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.

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

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

  9. 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!