Description
Make rich and creamy homemade butter from fresh heavy whipping cream with this simple stand mixer method. Whip the cream until it separates into butter and buttermilk, then rinse and shape for fresh, preservative-free butter perfect for cooking and baking.
Ingredients
Scale
Ingredients
- 4 cups heavy whipping cream
- 2 tsp sea salt (optional, for salted butter)
- Ice water (for rinsing butter)
Instructions
- Prepare the equipment: Get out a stand mixer fitted with the whisk attachment or a large mixing bowl with a hand mixer and whisk attachment. Use a bowl large enough to allow the cream to expand as it whips.
- Whip the heavy cream: Pour the heavy cream into the mixer bowl and whisk at medium speed for about 10 minutes. Once stiff peaks begin to form, add the sea salt if using. Continue whisking until you see the butter separate from the buttermilk; the butter will cling to the whisk while liquid remains in the bowl.
- Strain the buttermilk: Set a mesh sieve over a smaller bowl. Pour the whipped cream mixture into the sieve to separate the butter from the buttermilk.
- Squeeze out excess liquid: Gather the butter in the sieve and press or squeeze it to remove as much buttermilk as possible.
- Rinse the butter: Dip the squeezed butter into a bowl of ice water, then squeeze again to remove any remaining liquid. This helps remove residual buttermilk and extends the butter’s freshness.
- Shape and store the butter: Transfer the butter onto parchment or wax paper and shape it into a log or rectangle similar to store-bought butter sticks. Wrap tightly with the paper and secure with kitchen twine or string. Optionally, place the wrapped butter inside a sealed plastic bag.
- Chill the butter: Refrigerate the shaped butter to firm up. The butter will keep fresh in the refrigerator for up to 3 weeks or can be frozen for up to 9 months.
Notes
- This recipe yields approximately 1 pound of butter, equivalent to 4 sticks or 32 tablespoons.
- Cannot substitute heavy whipping cream with other cream types for this recipe.
- Whipping time may vary based on mixer and room temperature; watch carefully for separation of butter and buttermilk.
- Use ice water to rinse butter for best texture and shelf life.
Nutrition
- Serving Size: 1 tablespoon (14g)
- Calories: 102
- Sugar: 0.1 g
- Sodium: 82 mg
- Fat: 11.5 g
- Saturated Fat: 7.3 g
- Unsaturated Fat: 3.6 g
- Trans Fat: 0.5 g
- Carbohydrates: 0.01 g
- Fiber: 0 g
- Protein: 0.1 g
- Cholesterol: 31 mg
