How to Make Homemade Butter (Bold Baking Basics)
Save RecipeEasily 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.
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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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.
- 3 cups (24floz/720ml) heavy cream (high fat content)
- 1 teaspoon salt
- 5 tablespoons Ice water
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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.
Watch the Recipe Video!
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.
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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When I’ve uses store-bought butter I usually keep it out at room temperature in an opaque butter dish. Would that be ok for homemade butter or is there some reason it needs to be refrigerated?
You can do either, some people prefer to refrigerate dairy.
Gemma, you just took my love of butter to new levels! Thank you.
Haha! you are welcome,
Gemma <3
Can i add the salt while in the mixer instead of after?
Hi, yes you can do that too.
I use my electric blender (not the and-held kind), using cream I skimmed off of fresh raw milk from my neighbor’s Jersey cow. Takes only a very few minutes. I’ve made Irish Soda Bread for years (recipe courtesy of a friend from Galway), but want to try the scones and the bread pudding. So glad I found your site!
YAY, i’m delighted to hear that! Enjoy!
This is a great recipe with awesome results. Using my stand mixer, I get 782 grams of butter and 1 full liter of buttermilk per 2 liters of cream. I live in Thailand and cream is expensive here. I can actually buy frozen butter imported from Europe for half the price, but I enjoy making it, plus I use buttermilk frequently for baking and buttermilk is also expensive, and can be hard to find here. One thing I do slightly different is I separate the buttermilk prior to adding cold water to the butter, so as to yield pure undiluted buttermilk.
Hi there,
Yes! and that is exactly as would be done when making a good lot of butter. The buttermilk is drained away before washing out the residue.
Good job! I know this is such a different thing in countries without a rich dairy tradition. Thank you for telling us.
Gemma 🙂
Hi Gemma, I have a couple of questions when I make the butter the buttermilk that remains can be used as is in place of buttermilk or do you have to now add lemon? And when making the Irish soda bread can you go through all the steps to make it then put in fridge and bake it the next day? Thank you, Fran ps love your recipes.
I would add a little lemon just for the extra boost.
So unfortunately it’s can be mixed up long before it’s baked and I’ll tell you why, once you mix the baking soda with the buttermilk it starts a chemical reaction and the bread will start to rise. That is why you need to get it into the oven as quick as possible. If you mix it up early and let it sit it will activate too early.
Hope this makes sense.
Gemma.
Hello! I just made the butter and it’s amazing! But now what do I do with the butter cream? I have a little over a cup of it and I’m lost on what to do with it. Any suggestions? Google failed me!
I’m delighted to hear that! Great job! You mean you have leftover liquid that separated? You can save it an use it as you would buttermilk.
Won’t the ice water dilute the buttermilk?
Yes it will a little. You only add in a few tablespoons 🙂
Best,
Gemma.
Made this on St Patrick’s Day to accompany Gemma’s recipes for Irish Scones and Irish Soda Bread. I felt so accomplished to make homemade Butter. It was easy and tasted wonderful! Will definitely do it again. I did use cheesecloth to squeeze the liquids out, worked great!
YAY i am delighted to hear that, great job!
I made this for st. Patrick’s day too. I set the cream out for about 6 hours
So, it was warm but not soured. I added a bit of lemon juice to the buttermilk & let it sit while for 30 minutes or so, then used it in my soda bread.
It turned out so tender.
The butter turned out awesome too. I used a teaspoon of salt to 4c of 40% heavy cream. It was incredibly simple in a kitchen aid.I will probably make my butter regularly from now on…
Thanks for the clear instructions, and recipe inspiration.
I love to hear that!!! Thanks for trying it out.
Check out homemade ricotta because that is another awesome recipe.
Best,
Gemma.
I just made this butter and it took at least twice as long as the recipe indicated but keep at it, it will happen! I used a scant teaspoon of salt and I find it a bit salty, so when I make it again, I will add less salt. Delicious butter. 😊
Thank you, enjoy it!
Can I add 1/3c. Canola oil to the finished butter after all the water is out and make it spreadable while cold?
What do you think would happen?
Thanks.
Hi AmyJean,
Haha! this is heresy! The suggestion is either milk or water, rather than oil. I do not know, I have not tried this, let it not be too much though. At room temperature it spreads really well,
Gemma 🙂
How much salt should I add? I don’t want to add too much or too little.
1 generous teaspoon would work well.
Best,
Gemma.
Thank you very much!!
Wow, you make it look so easy and tasty. Can’t wait to try this! Your homemade recipes are so inspiring!!
Love your recipes and web site.
Hi there,
Do make the recipes now, and then let us see what you made, it is so encouraging for other bold bakers.
Thank you for being in touch,
Gemma 🙂
Hey Gemma! Do you know how to bake with homemade butter? Does 6 tablespoons of storebought butter equal 6 tablespoons of homemade butter in biscuits, for example?
Great question, Darly. Yes, you are correct, it is the exact same. If you have a weighing scales it will make it easier to measure your homemade butter as it’s not prepackaged and marked.
Best,
Gemma.
How fat heavy cream should be? In my country, I haven’t seen more than 30-40% cream and butter usually is around 80%. The question is, won’t the cream just turn into wiped cream if I use a mixer, cause the process seems just the same.
Hi, 40 % will work here Enjoy!
Hi Gemma,
Can I make this with 100% pure cow’s milk fresh milk full cream. This is how its labled
For this i suggest heavy cream.
Ok. Thank you
well yum for butter it s a do again thanks
I am delighted to hear that!
Just wanted to say thank you for this recipe! just made up a batch to surprise my husband with waffles and cinnamon butter on Valentines day 🙂 also did an herb butter for our dinner that night 🙂 Thank you so much I love all of your recipes!
WOW, great job! I am delighted to hear that!
Hi Gemma. Made it and tried some on toast before I fridged it Yum. Thanks for all your recipes
Hi Ivor,
Good! delicious way to eat butter, yummy, now I am hungry 😉
Gemma 🙂
I have a question, can I use all-purpose cream? I don’t have heavy cream in my pantry.
I would suggest sticking to heavy whipping cream for the high fat content.
I just watched your video on Facebook. I plan on doing homemade gift baskets this year for Christmas. This I think would be great “gifts in the individual baskets. I will refrigerate every thing until delivery. Just wanted to say THANK YOU. I’m looking forward to more videos. Do you have anymore gift suggestions?
Hi there! these recipes would all make great gifts – https://www.biggerbolderbaking.com/3-ingredient-nutella-truffles/ https://www.biggerbolderbaking.com/homemade-ferrero-rocher/ https://www.biggerbolderbaking.com/chocolate-hazelnut-balls/
Was wondering if this go in the freezer if it is more than might be used in the 2 wks.
Yes, that will work!
why can t I ad the salt while doing the second part when balling it up it be more even no
Hi there,
You can, if you like do it this way, just do not add it to the whipping cream, as it may prevent it whipping to separate. It was often kneaded in at the end of the process. you can do it as you wish, all will be well.
Bon chance,
Gemma 🙂
thanks
Hi, I really want to try it out but I can’t find heavy cream in my local supermarket (I live in New Zealand)So can I use fresh cream?
Hi,yes fresh cream should work as well!
Hi Gemma! I’m from Perth Western Australia and I fortunately came across your video on Facebook a couple of days ago! I was so excited to try it, I made sure I bought thickened creme from my nearest Coles Supermarket and woke up today intent to try it and WOWSERS….perfect real butter that tastes a treat! It being the day after our Australia Day celebration & a Sunday, I’m about to use the buttermilk to make some Buttermilk Scones for morning tea! Thank you soo much! Loved the experience and the process!
Evelyn 🙂
Hi Evelyn,
I hope you had a lovely Australia day celebration. My sister is a nurse in Perth so we got a video of the fireworks, amazing! Hot there too, wow, hard to be in the kitchen in that weather.
I am delighted you made the butter, it is fun, and kids are really intrigued by this process. Perfect for the scones too, thank you for letting me know,
Gemma 🙂
This sounds like so much fun making my own butter and so simple! Where can I find the recipe you talked about making it with a handmixer? Is it really any different or does it just simply take longer?
Hi Cynthia,
Really the important thing is that the cream is right. Once that is at least 35% fat content, no matter how you agitate it, it will eventually be butter. Easier for sure in a stand mixer, but not too much more difficult with a hand mixer. It is not a separate recipe, you can do it in a jar if you have the energy to shake it, and get a work out too!
I hope you enjoy making this!
Gemma 🙂
Thanks for posting ! The butter is great and i mainly use it for baking but what if i wanna spread it on
toast ? Once i refrigerate it the stuff is too hard spread. It kinda crumbs when I attempt to scoop
If i soften it that helps, but i dont want to have to warm it each time. Would i be better off to leave on the counter ? If it spoils can i tell so no one gets sick ?
Should i try added olive oil ? Sorry for so many q’s
Hi Arielle,
I grew up with butter, every day, every season, and we learned to deal with it.
In winter, when the indoor temperature is rarely over 20C, we leave it on the counter, in a covered butter dish.
In summer we leave small amounts out, just sufficient for one meal, and refrigerate the remainder. In extremes we give it a few seconds in the microwave to soften it out for spreading. You would get used to this process quickly.
Butter is a fresh thing, and indeed it would go rancid if left at room temperature too long. It would of course melt too if it is hot enough. It can still be used, but best to manage it,
Gemma 🙂
Thanks for the quick response
Hi Gemma
I have double cream (uk) and date is close to expire, can I still make butter from this cream and if so, how long would you advise to keep it for?
Thank you so much
Kay.
Hi there, yes you can! The butter will be great for up to 6 weeks. Enjoy!
Thank you
Can this sit on the counter as longer as it is under 80’?
Yes, it can.
Can I make the butter, unsalted?
Yes you don’t have to add salt 🙂
No problem.
Gemma.
Hi
My attempt looked like whipped cream and did not separate . Where did I go wrong ?
Hi Evelyn,
I’m sorry to hear that. Was it a high fat cream?
I haven’t had this same experience.
Gemma.
I thought mine was going to fail but it just took more than twice the amount of time listed in the recipe. Finally, all the sudden it separated. Are you sure you went long enough?
Just made this recipe using a stand mixer. Just wanted to tell those of you not to be discouraged if it looks like thick whipping cream to keep mixing it. Eventually it will get the thick yellow curds as described but just takes a bit longer! Then you can follow the steps as Directed!! Happy baking! 😊
That’s fantastic, Amy!!
I am standing in my kitchen now with the same problem. I used my hand mixer and went for longer than the times listed in hopes that it was just taking longer but even at nearly twenty minutes, I still have no separation. I don’t know what I’ve done wrong.
Hi Jessica,
The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. This type of cream would not work to make butter.
If you whip fresh cream, with the right fat content, for any time it will separate, it has to, it is the nature of the beast. I suspect there was something not right about the cream, low fat content for instance.
I hope this helps you to figure it out,
Gemma 🙂
Hi Gemma, I can’t remember how I came across you site, but I’m really glad I did. I just finished making your butter, 3 m 15 sec flat. WOW! I didn’t add salt and it is perfect.
I live in Quebec Canada (Irish on my mother’s side) and at first didn’t know what you meant by “heavy cream” to us heavy cream is whipping cream 35% fat. So if I may, to help future cooks searching for “heavy cream”, it is “crème fraîche” 49% fat. It has the same name in English and French. I didn’t find a bigger size than 250ml at 3.99$ cdn. I works out to make about 1/2 cup (125 ml) of butter. I wish I knew a cow, I’d make a deal with her.
This butter will be a special treat, due to price versus final quantity.
Thanks again.
Im delighted to hear you liked the way it turned out. Enjoy 😀