Prep Time:
10 minutes
Total Time:
15 minutes
Yield:
About 1 cup of butter
🥣 Ingredients
- 2 cups heavy whipping cream (cold)
- ¼ teaspoon salt (optional, for salted butter)
- Ice water (for rinsing)
⚙️ Equipment
- Electric mixer or food processor
- Fine mesh strainer or cheesecloth
- Bowl and spatula
🧾 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.
💡 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.
🧮 Nutrition (per tablespoon)
- Calories: 102
- Fat: 12g
- Carbohydrates: 0g
- Protein: 0g