Learn how to make homemade butter to use up any leftover cream or milk you have in the fridge – It’s easy, it takes just 10 minutes and tastes amazing!
A knob or two of homemade butter can bring recipes from plain to glorious in a blink ( think about crumbly cookies, creamy mashed potatoes, silky sauces and delicious cupcake frostings).
If you’re a butter fan, I can’t recommend enough to ditch the store-bought version and start making your own.
It’s fun to make, you know exactly what goes in, and it tastes absolutely incredible.
*Please note, this post contains affiliate links*
All You Need Is 1 Ingredient
Basically, the only ingredient you need to make butter is fresh double cream.
Since it’s the only ingredient that you’ll use, be sure to use quality cream for your butter, as it makes a ton of difference.
I use organic double cream with a 32% fat, basically what we call “whipping cream”, and it works like a charm.
Avoid ultra-pasteurized cream because this type of pasteurization takes away all of the cream’s flavour.
It’s not necessary, but I like to add a pinch of sea salt flakes at the very end of the process. Salt is a natural preservative, so if you add a pinch to your butter it will help with its shelf life.
How To Make Homemade Butter
Homemade butter takes only 10 min to prepare and requires very little effort.
There’s no need to use any sort of special equipment to make homemade butter.
You can even simply put the cream in a mason jar with a lid and shake it like crazy until becomes butter.
If you plan on making homemade butter on a regular basis, however, you definitely want the help of a kitchen appliance.
I usually opt for a food processor (affiliate). You can also use a stand mixer and even a blender.
Making homemade butter couldn’t be easier. I mean it. Throw the cream in a food processor, and blend until combined. Strain, blend, repeat. Done.
Ok, ready? Let’s do it!
Pull the cream out of the fridge a couple of hours before you start making butter.
Place the cream into the food processor or blender and start blending on low speed, gradually reaching the high-speed setting.
The cream will go through several different stages before finally turning into butter.
First, the cream thickens and turns into whipped cream.
Then becomes a slightly chunky whipped cream.
And finally, the fat particles will break and the butterfat will separate from the buttermilk.
Keep the butter in the food processor, and add in about 2 cups of very cold water.
Blend again to “wash” the butter ( this method will help your butter stay fresh longer), and strain the water through a sieve.
Repeat this process a couple of times.
Press the butter well against the wall of the food processor, and drain any leftover buttermilk, then pat the butter dry with kitchen paper.
Transfer the butter over a sheet of cling film. Add a pinch of sea salt, and work it with your hands to shape it into a log.
Then, wrap it and store in the fridge until ready to use.
To make things easier, you can also use chocolate, cookie or butter moulds (affiliate link) to shape your butter.
How to Store Homemade Butter
Store your homemade butter in the fridge for up to one week. You can also freeze it in small amounts, so you can always have it at hand.
What To Do With DIY Butter?
I love homemade butter simply spread on toast, but you have endless ways to use it really.
If you love baking desserts, use it for making delicious frostings for cakes and cupcakes.
You can also customize your butter with your favourite flavours.
Mix in minced garlic or black truffle, add miso, a bunch of chopped fresh aromatic herbs, or keep it simple with just a pinch of sea salt and freshly ground black pepper.
I truly hope you start making fresh delicious homemade butter after seeing how easy it is!
DID YOU MAKE THIS RECIPE?
If you do give it a try, please leave a comment below and let me know how you liked it! Or even better, take a picture, tag it #thepetitecook and share it on Instagram! Looking at your yummy creations always makes me smile!
How To Make Homemade Butter
- 500 ml fresh double cream with 32% fat preferably organic
- a generous pinch of crushed sea salt flakes optional
- Pull the cream out of the fridge a couple of hours before you start making your homemade butter.
- Place the cream into the food processor and start blending on low speed, gradually reaching high speed.
- The cream will go through several different stages before finally turning into butter.
- First, it thickens and turns into whipped cream, after about 2 minutes.
- Then becomes a slightly chunky whipped cream, after about 3 minutes.
- And finally, the fat particles will break and the butterfat will separate from the buttermilk.
- Pour the buttermilk into a strainer and set it aside to use for other recipes.
- Keep the butter in the food processor, and add in about 2 cups of very cold water.
- Blend again to "wash" the butter ( this method will help your butter stay fresh longer), and strain any water. Repeat this process a couple of times.
- Press the butter well against the wall of the food processor, and drain any leftover buttermilk, then pat the butter dry with kitchen paper.