![Homemade butter in a small bowl with a butter knife](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1280 853"></svg>)
This post may contain affiliate links. Please see my full disclosure for details.
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.
![Cold cream inside a food processor to make homemade butter.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 853 1280"></svg> "How to make homemade butter? Start with whipping cream!")
Butter Ingredients
Making your own butter doesn’t require you to churn butter like it’s the 1800s. In fact, in terms of ingredients, you only need heavy cream, salt and ice water. That’s right, only three ingredients are needed for this butter recipe.
What You’ll Need For This Homemade Butter Recipe
- Stand mixer or electric hand mixer with whisk attachment
- Sieve
- Bowl
- Tea towel or cheesecloth
- Measuring cups
[ Once you master this butter, try out my Flavored Butter recipes! ]
How To Make Homemade Butter
Making your own butter is not only super effortless, you’re actually making two products: easy homemade butter and buttermilk. Because one of the byproducts from this process is the most delicious buttermilk (and don’t forget to get the full recipe with measurements, on the page down below.).
- Once you’ve made butter at home, you’ll never go back to store bought. With only a few necessary tools of the trade needed, here’s how to make 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!
- After around 4 minutes it should be fully separated. You can see yellow buttery solids and a cloudy liquid at this point.
- 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.
- Once your butter forms, place a sieve over a bowl and pour in the contents of the mixer.
- 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 butter recipe will yield you over 2 sticks/10oz/ 300g of butter.
Homemade Butter Consistency
After you’ve finished making the butter, it should be soft and have that classic buttery consistency. If the butter feels a little wet, I’d recommend making sure that you’ve separated the butter from the buttermilk.
How Long Does Homemade Butter Last?
You can store homemade butter in a jar in the fridge for 6 weeks. It will then be ready to use in your baking, savory dishes or even on toast.
Get more Baking Basics recipes:
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!