HOMEMADE BUTTER

Prep Time:

10 minutes

Total Time:

15 minutes

Yield:

About 1 cup of butter

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🥣 Ingredients

• 2 cups heavy whipping cream (cold)
• ¼ teaspoon salt (optional, for salted butter)
• Ice water (for rinsing)

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⚙️ Equipment

• Electric mixer or food processor
• Fine mesh strainer or cheesecloth
• Bowl and spatula

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🧾 Instructions

Step 1: Whip the Cream

Pour the heavy cream into your mixer or food processor. Beat on medium-high speed for about 5–8 minutes.

• First, it will turn into whipped cream.
• Keep beating — eventually, the fat and liquid will separate.

Step 2: Separate the Butter

When the butterfat clumps together and a thin liquid (buttermilk) appears, stop mixing.
Pour the mixture through a fine strainer or cheesecloth to separate the buttermilk.
(You can save this liquid for baking or pancakes!)

Step 3: Rinse the Butter

Add cold ice water to the butter in the bowl.
Gently knead it with a spatula or your hands to rinse out any leftover buttermilk.
Repeat until the water runs clear (about 2–3 rinses).

Step 4: Add Salt (Optional)

If you want salted butter, mix in ¼ teaspoon of salt at this stage.

Step 5: Store

Shape your butter into a block or scoop into a jar.
Store in the fridge for up to 2 weeks, or freeze for longer storage.

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💡 Tips & Variations

• For flavored butter: Add herbs (like garlic & parsley), honey, or cinnamon sugar.
• Use high-fat cream for richer butter.
• Chill utensils before mixing to keep butter from melting too soon.

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🧮 Nutrition (per tablespoon)

• Calories: 102
• Fat: 12g
• Carbohydrates: 0g
• Protein: 0g