Description

There’s something magical about making your own butter. I still remember the first time I tried it—I was amazed at how a simple carton of cream transformed into rich, creamy butter right before my eyes! The best part? You also get fresh buttermilk for pancakes or biscuits. If you’ve never made butter at home, now’s your chance to experience the joy of real, homemade goodness.

Ingredients

Scale

1 quart heavy cream (fresh dairy cream is best, but heavy whipping cream works too)

Instructions

How to Make Butter:

1. Prep the Cream

Let the cream sit at room temperature (cold cream takes longer to separate).

2. Whip It!

Pour the cream into a stand mixer with a whisk attachment.
Mix on medium (level 4-5) and cover with a towel to prevent splatter.

3. Watch the Magic Happen

The cream will turn into whipped cream, then start to separate into butter and buttermilk.
When you hear a sloshing sound, you’re almost there!

4. Separate & Save

Turn off the mixer and scoop out the butter. Save the buttermilk for baking!

5. Wash the Butter

Rinse the butter under cold water, squeezing it until the liquid runs clear. This helps it last longer.

6. Shape & Store

Form the butter into a ball or press it into a container.
Add salt or herbs for a delicious twist! Store in a wide-mouth jar or bowl in the fridge.

Notes

Homemade butter disappears fast in my house, but if you want it to last longer, store it in an airtight container!