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Le Prés Salés, sort of 😂 I heard it was the best butter in the world! I couldn’t find this delicious salted butter so, obviously, I made my own recipe! I had to culture it because it simple tastes better, plus it lasts longer. This pairs so with my Lavender Biscuits so check them out!
Why You’ll Love Le Prés Salés
This Le Prés Salés butter recipe is perfectly salted and creamy. I am a true butter fan, and this one is EPIC. Butter is super easy to make from scratch and this one is absolutely delicious. I love butter because it’s so versatile, you can top it with pretty much anything your heart desires.

How To Prepare Le Prés Salés
✨ Mix the cream, crème fraîche and 1/4 tsp kosher salt in a large mason jar. Then, cover with a cheesecloth and let it sit at room temperature (away from the sun) for 24-48 hours to culture, it will get thick.
💛 Place it in your stand mixer and whip on medium high until it becomes whipped cream. Then, keep going until it separates.
🌟 Scrape the sides regularly. It will be about 7-8 minutes.
🥛 Strain the buttermilk (save that for pancakes or biscuits) Then, you’ll whip again and strain one more time.
🧈 Using a cheesecloth, squeeze out as much of the buttermilk as you can. Rinse under cold water and squeeze some more. Then guess what? You’ve got Le Prés Salés butter!
🧂 On parchment paper add a thin layers of butter. Then, you will add some flaky sea salt and repeat 4-5 times. Cover and store in the fridge.
Substitutions for Le Prés Salés
- You can use plain yogurt, instead of crème fraîche.
Variations for Le Prés Salés
- Sweet Variation: Add honey while adding sea salt to the layers to make yourself a delicious sweet butter.
- Garlic Variation: Use garlic powder along as well as flaky sea salt.
- Truffle Variation: Add a drop of two of truffle oil (do not use too much because truffle oil is very strong) to the butter.
🔥 Chef Nadia’s Tip🔥
SAVE that buttermilk!! You can always use it for pancakes 🥞 or biscuits 🍞
Recipes that Pair with Le Prés Salés
Common Questions
I used heavy cream by Organic Straus Dairy.
I use Maldon Sea Salt Flakes.
I get my cheesecloths from Amazon.
Since this butter is cultured, it will last 2-3 weeks in an airtight container in the fridge.
Le Prés Salés

Ingredients
- 1 pint heavy cream, I used organic straus dairy
- ⅓ cup crème fraîche
- ¼ tsp kosher salt
- Sea Salt, flaky
- Ciabatta
Instructions
- Mix the cream, crème fraîche and ¼ tsp kosher salt in a large mason jar. Cover with a cheesecloth and let it sit at room temperature (away from the sun) for 24-48 hours to culture. It’ll get thick.
- Place it in your stand mixer and whip on medium high until it becomes whipped cream. Then, keep going until it separates.
- Scrape the sides regularly. It will be about 7-8 minutes.
- Strain the buttermilk (save that for pancakes or biscuits) Then whip again and strain one more time.
- Using a cheesecloth squeeze as much of the buttermilk out as you can. Rinse it under cold water and squeeze again. Now you've got butter!
- On parchment paper, add a thin layer of butter. Then, you will add some flaky sea salt and repeat 4-5 times. Cover and store in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.