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Homemade butter

Homemade butter

Homemade butter, sounds impossible doesn’t it? and at the same time it sounds like a delight, and the truth is that it is. Making homemade butter is not as difficult as it seems, it’s actually quite simple, and the results are terrific.

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Homemade butter recipe

The wonderful thing about it is the flavor of the butter, because for me it is not the same as when you buy it, because it has a special touch, it is richer and stronger somehow. Now, another good thing about homemade butter is that you can choose to put whatever you want when you have it made, and since it is smooth, you can mix it however you want. The possibilities with this are endless.

How to make homemade butter

Besides, to make butter it is not necessary to have a lot of ingredients, because only one ingredient is enough, or two, if we want to add salt. The only thing you need is a good whipping cream. The thing about making butter is that you need a heavy cream. The trick to making butter is to use a cream with the highest fat content you can find. The creams that tend to have the highest fat contents are either a heavy cream (light cream will not do) or a whipping cream, which is the type of cream that is usually used for baking (the most famous is the lyncott* brand), because most of these types of creams have the fat content you need.

Homemade butter

The idea, in essence, is to whip the cream for a long time, until the fat separates from the liquids. What remains liquid is buttermilk and the solids are the butter itself.

The only bad thing about homemade butter made this way is that it has a very short shelf life, and it spoils within 1 to 3 weeks, depending on the amount of buttermilk left in the butter. You should leave it stored in the frigde with a lid on.

If you like this recipe, you have to check out our homemade buttermilk.

Homemade butter

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Prep Time 15 mins
Course Appetizer, Snack
Cuisine French
Servings 8


  • 1 C heavy whipping cream
  • salt to taste
  • Cold water with ice


  • Add the cream with the salt (optional) in a large bowl and start beating on low speed using the electric mixer or hand balloon whisk. Gradually increase the mixer speed and continue beating for approximately 7-10 minutes until the mixture thickens.
  • After about 5 minutes, a whipped cream with stiff peaks will form but continue to whip until the mixture turns a slightly yellow color. After several more minutes, the fat solids in the cream will separate from the liquids and then the butter will begin to form, leaving the buttermilk at the bottom of the bowl.
  • Strain the solid part (which is the butter) from the buttermilk with a fine mesh strainer or cheesecloth. You have to be careful and let all the liquid you can out, as the more liquid stays in the butter, the faster it will spoil. The buttermilk can be reserved and used in other recipes.
  • Place the butter in a bowl of ice cold water and rinse it a little with the same water. Discard the water and put more ice cold water back into the bowl with the butter to repeat the rinsing process, which should be done a total of three times.
  • Form the butter into a ball or give it any shape you prefer. At this point the butter is ready and can be seasoned with various flavors or used for other preparations.
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We are Irmi and Andy.

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