Hi Bold Bakers!
Butter is the backbone of all baking. Being from Ireland, I know great butter.
Usually I get inspiration for recipes from my Bold Bakers (that’s you!). How to Make Homemade Butter was requested a lot from people who said butter was very expensive in their country. However, after tasting this Homemade Butter I want everyone to make it! EVERYONE!
Not only was it fascinating to make, but immensely satisfying. It takes no time at all, no special equipment, and it’s a pleasure to make. Also, make sure to check out more of my Bold Baking Basics.
How to Make Homemade Butter
Pour the cold cream into your food processor. You can also use an electric hand mixer or stand mixer.
Whip the cream until it separates. After around 2 ½ minutes you will see it start to over whip and really thicken — don’t stop! Keep going. After around 4 minutes it should be fully separated. You can see yellow buttery solids and a cloudy liquid at this point.
[ Once you master this butter, try out my Flavored Butter recipes! ]
Once it separates pour in your ice cold water. This helps separate the butter fully and it separates from the liquid (buttermilk) and you will see even more buttermilk appear.
Place a sieve over a bowl and pour in the contents of the bowl.
The liquid that remains is buttermilk. Save the buttermilk in the fridge and use it in your baking or to marinade meat.
Squeeze the butter solids in your hands to make sure there is NO more buttermilk in there. You want to remove it all otherwise your butter will be wet. Also you can squeeze it in a clean tea towel or a cheesecloth.
Stir in some salt or flavors to your soft butter. This recipe will yield you over 2 sticks/10oz/ 300g of butter.
Store in the fridge for 6 weeks and use in your baking, savory dishes or even on toast.
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Prep Time 10 mins
Total Time 10 mins
Easily make Homemade Butter with just a few simple ingredients to make your own delicious butter for baking recipes or just to eat on its own.
Author: Gemma Stafford
Servings: 2 sticks
Ingredients
- 3 cups (24floz/720ml) heavy cream (high fat content)
- 1 teaspoon salt
- 5 tablespoons Ice water
Instructions
Pour the cold cream into your food processor. You can also use an electric whisk or stand mixer.
Whip the cream until it separates. After around 2 ½ minutes you will see it start to over whip and really thicken. Keep going. After around 4 minutes it should be fully separated. You can see yellow buttery solids and cloudy liquid at this point.
Once it separates pour in your ice cold water. This helps separate the butter fully separate from the liquid (buttermilk) and you will see even more buttermilk appear.
Place a sieve over a bowl and pour in the contents of the bowl.
The liquid that remains is buttermilk. Save it in the fridge and use it in your baking or to marinade meat.
Squeeze the butter solids in your hands to make sure there is NO more buttermilk in there. You want to remove it all otherwise your butter will be wet. Also you can squeeze it in a clean tea towel or a cheesecloth.
Stir in some salt or flavors to your soft butter. This recipe will yield you over 2 sticks/ 10oz/ 300g of butter.
Store in the fridge for 6 weeks and use in your baking, savory dishes or even on toast.
Recipe Notes
Dairy free milk will no work for this recipe. You need dairy cream
Use a cream with a high fat content. The higher the better.
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