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Homemade Butter… Not much to it and I’ll say… it was DELICIOUS. Keep in mind though that it is all in the heavy cream you buy… This is one of my favorites and the results were 👌🏻❤️. If you love butter, check out my brown butter and cultured butter recipes!
Why You’ll Love Homemade Butter Recipe
I mean it’s BUTTER, a main character forever lol. It’s super easy to make, but one of my favorite things about making it is that you get the buttermilk that you can use for something else (I love to use it for pancakes). So why use store bought butter when you can make your own and way more delicious. You can add toppings to it, or just leave it as is. Sometimes I top mine with salsa Macha, and flaky sea salt. But the choices are unlimited..
How To Prepare Homemade Butter Recipe
💛 First, place the heavy cream in your stand mixer and whip on medium high until it becomes whipped cream, and keep going until it separates.
✨ Scrape the sides regularly. It’ll be about 7-8 minutes
🥛 Strain the buttermilk (save that for pancakes) Then, you’ll whip again and strain one more time.
🧈 Using a cheesecloth remove more of the buttermilk out. Then, rinse it under cold water and squeeze. You got butter!
🧂 Lastly, add some flaky sea salt and spread on, well…anything!
Substitutions and Variations for Homemade Butter Recipe
- There isn’t really substitutions for this recipe. You can also play around with different ingredients to top it with. It’s very versatile and you can top it with whatever your heart desires!
Chef Nadia’s Tip
Letting the cream sit to get to room temp ish makes it go quicker. Buying cream or heavy cream with 35% fat is crucial.
Similar Recipes
Common Questions
For this recipe, I used heavy cream by organic Straus Dairy
I use Maldon Salt Flakes.
I save it! It’s a MUST. I make pancakes with it.
I store it in the fridge.
Homemade Butter Recipe
Ingredients
- 1 pint heavy cream, I used organic straus dairy
- Sea Salt, flaky, for topping
- Ciabatta
Instructions
- First, place the heavy cream in your stand mixer and whip on medium high until it becomes whipped cream, and keep going until it separates.
- Scrape the sides regularly. It’ll be about 7-8 minutes
- Strain the buttermilk (save that for pancakes) Then, you’ll whip again and strain one more time.
- Using a cheesecloth remove more of the buttermilk out. Then, rinse it under cold water and squeeze. You got butter!
- Lastly, add some flaky sea salt and spread on, well… anything!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
