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Beige ramekin full of butter next to rustic butter knife.
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5 from 33 votes

Homemade Butter

Creamy, delicious homemade butter from heavy whipping cream.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: condiment
Cuisine: American
Keyword: Butter, homemade, whipping cream
Servings: 50 servings
Calories: 49kcal
Author: Erin
Cost: $4

Ingredients

  • 3 cups heavy whipping cream
  • 1 teaspoon salt

Instructions

  • Pour heavy whipping cream and salt into a mixer.
  • Blend on medium high to high speed until butter solids separate from liquid (buttermilk). It will go through a whipped cream looking phase first--keep going until the separation occurs.
  • Drain the solids away from the liquid using two layers of cheese cloth, a fine mesh strainer, or something similar.
  • Rinse the butter in cold water to remove excess buttermilk.
  • Store butter in the fridge for 3-4 weeks.

Notes

  • Use a high fat heavy cream for best results- over 30%
  • Homemade butter does not store at room temperature as well as store bought butter; it can go rancid within days, so store it in the fridge for up to 4 weeks. 

Nutrition

Serving: 1g | Calories: 49kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 52mg | Potassium: 11mg | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg