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How to make Homemade Butter

How to Make Homemade Butter (Bold Baking Basics)

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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.


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, keep going. After around 4 minutes it should be fully separated. You can see yellow buttery solids and a cloudy liquid at this point.

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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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Get more Baking Basics recipes:

4.67 from 18 votes
How to Make Homemade Butter (Bold Baking Basics)
Prep Time
10 mins
Total Time
10 mins
 
Servings: 2 sticks
Author: Gemma Stafford
Ingredients
  • 3 cups (24floz/720ml) heavy cream (high fat content)
  • 1 teaspoon salt
  • 5 tablespoons Ice water
Instructions
  1. Pour the cold cream into your food processor. You can also use an electric whisk or stand mixer.
  2. 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.
  3. 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.
  4. Place a sieve over a bowl and pour in the contents of the bowl.
  5. The liquid that remains is buttermilk. Save it in the fridge and use it in your baking or to marinade meat.
  6. 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.
  7. Stir in some salt or flavors to your soft butter. This recipe will yield you over 2 sticks/ 10oz/ 300g of butter.
  8. 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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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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261 Comments

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  1. Ila Awasthi on July 16, 2018 at 4:16 pm

    I did do more research into this and found that cow milk produces yellow butter but buffalo milk produces white butter. That’s the milk my mom was using. The animals in that age and place were all pasture grazed 🙂
    Thanks for your response!

  2. Ila Awasthi on July 13, 2018 at 6:28 am

    How does the butter turn yellow? My mom used to make Home made butter like this but hers was always white. In the photos of commenters I see some are white and some are yellow.

    • Gemma Stafford on July 14, 2018 at 3:50 am

      Hi there,
      The butter produced by grass fed cows will produce a yellow butter, it comes from the chlorophyll in the grass. Irish butter, Kerrygold, is from grass fed cows, as are other butters around the world where the animals are pasture raised.
      I hope this clears this up for you, you can do a little more research into this if you wish,
      Gemma 🙂

  3. Rameen on July 8, 2018 at 4:03 am

    Hey Gemma 👋🏼

    What company’ Heavy cream do you use?

    • Gemma Stafford on July 8, 2018 at 2:20 pm

      Hi Rameen,

      I use trader Joes, kidson or lucerine 🙂

      Gemma.

  4. gail murphy on July 4, 2018 at 12:53 pm

    I finally got time to make my butter according to your recipe……and it came out great…..I added salt and some olive oil to make it spreadable……saving the buttermilk to make biscuits…….

    • Gemma Stafford on July 4, 2018 at 5:42 pm

      I’m delighted to hear that. Also check out my biscuit recipe.

      Best,
      Gemma.

  5. LucysMom on July 2, 2018 at 6:41 am

    I have now made this recipe three times. The first time I didn’t beat it enough and thought I must have gotten the wrong kind of cream, because it just turned into whipped cream. Then I watched the video more carefully and have gotten PERFECT butter both times. I forgot to salt it this last time, but it’s still delicious. Thanks so much! – Randi (Lucy’s Mom)

    • Gemma Stafford on July 3, 2018 at 3:21 am

      Hi Randi,
      Good for you, it is hard to have faith in this! It is a bit like the science of baking. I am happy you worked it well in the end. Thank you for letting us know, it helps other Bold Bakers,
      Gemma 🙂

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