Bold Baking Basics, Homemade Ingredients

How to Make Homemade Butter

4.46 from 123 votes
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.
How to make Homemade Butter

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.

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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! ]

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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.

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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.

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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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Watch The Recipe Video!

How to Make Homemade Butter (Bold Baking Basics)

4.46 from 123 votes
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
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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Comments & Reviews

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Fedaa odeh
Guest
Fedaa odeh
16 days ago

I made Butter but it came white not yellow why?

Beth
Guest
Beth
17 days ago

The recipe says to “Store in the fridge for 6 weeks.” But in the video you say “8 weeks.” Which one is correct?

Pedler2248@gmail.com
Guest

Do you start out with cold cream or room temperature?

Member
Suzanne Landau
26 days ago

The heaviest cream where I live is either 32% or 38%. will that make butter?

Jenny
Guest
Jenny
26 days ago

Please i don’t understand the 6 weeks storage in the fridge. Is it that i shouldn’t use until after 6 weeks of refrigerating, or that 6 weeks is the shelf life of the butter

Jenny
Guest
Jenny
26 days ago

Can i use heavy whipped cream for this?

hulya
Guest
hulya
1 month ago

ı love your videos recıpes thank you

Karen
Guest
Karen
1 month ago

Thank you, Gemma! I just moved to a new country and haven’t been able to find butter. I just made some for the first time using whipping cream and a hand mixer! My hands smell like buttered popcorn, and I can’t wait to use it 😊
PS Your mug apple pie oatmeal recipe also came in handy as my son was missing his daily morning oatmeal packet!

Christina
Guest
Christina
2 months ago

Hi Gemma , if a recipe calls for unsalted butter, which a lot of recipes do, would I still add the salt to this homemade butter or just leave it out?
And thank you so much for all the recipes!!!

Bgrbrth1
Member
Bgrbrth1
2 months ago

I tried making a other batch for my aunt. I whipped my heavy whipping cream for 8 minutes, but it didn’t separate. Should it have, or will it when using whipping cream instead lf just regular cream? Or should I whip it longer?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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