Making butter at home is a fun and rewarding process. This simple method only requires heavy cream, salt (optional), and a bit of time. Once ready, the result is creamy, fresh butter that’s perfect for spreading on bread or using in cooking.
Ingredients
- 2 cups heavy cream (preferably pasteurized, not ultra-pasteurized)
- 1/4 teaspoon salt (optional, for salted butter)
Instructions
- Chill Equipment:
Begin by chilling your mixing bowl, whisk, or stand mixer attachment. This helps the butter come together faster. - Whisk or Mix the Cream:
Pour the heavy cream into your chilled bowl. Use a hand mixer, stand mixer, or a whisk (for a more labor-intensive method) to beat the cream. Start on a low speed and gradually increase it. - Whipping the Cream:
Continue whipping until the cream first turns into whipped cream. Then, keep beating until the cream begins to separate into two parts: buttermilk and solid butter. This will take about 10 minutes with a mixer. - Drain the Buttermilk:
Once the butter forms, drain the excess buttermilk into a separate bowl. You can save the buttermilk for baking or other recipes. - Rinse the Butter:
Rinse the butter under cold water, pressing it gently with a spatula to remove any remaining buttermilk. This helps the butter last longer. - Add Salt (Optional):
If you prefer salted butter, now is the time to add the salt. Start with 1/4 teaspoon, and adjust to taste. - Shape and Store:
Shape the butter into a block or place it in a container. Store it in the refrigerator for up to 1-2 weeks.
Enjoy your homemade butter on toast, in cooking, or as a rich addition to dishes!