How to Make Homemade Butter With Fresh Cream

Do you ever dream of being as resourceful and skillful as the family in Little House on the Prairie? Dream no more, because I’m about to teach you how to make your own homemade butter recipe just like Laura…well…minus the manual churner (Thanks, modern technology!)


Homemade Butter Recipe with Fresh Cream

I have finally found a raw milk source locally so I can make homemade butter with fresh cream every week. Store-bought heavy cream works fine, but fresh raw cream can’t be beaten! 

This homemade butter recipe is super simple! It requires only 1-2 ingredients and about 20 minutes from start to finish.

What Do You Need to Make Sweet Cream Butter

There are several different ways to make homemade butter. From manually churning with an old-fashioned butter churn, to shaking in a mason jar, to using a stand mixer. In this post, we will be focusing on electrical options. 

You will use the basic process of agitation to separate the cream into butter and buttermilk so you really get two products from one recipe. If you want to use the homemade buttermilk, be sure to have a clean container ready to pour it into when you squeeze the butter out. 

Stand Mixer

A stand mixer with a whisk attachment is my favorite tool for making homemade butter. You will want a tea towel or a splash guard to avoid having buttermilk splattered all over your kitchen, however. 

Food Processor

A food processor works great for making butter as well. Many people prefer this option.

Blender

A blender works pretty much in the same way as a food processor to make butter.

Hand Mixer and Bowl

This method isn’t as desirable, but it can work. If you decide to use a hand mixer, it will take more time and elbow grease. It is also more difficult to prevent splashing this way. If it is your only option, however, then you can make it work. 

Airtight Container

If you plan to save your homemade buttermilk to make a recipe like pancakes or cornbread later, then you will need an airtight container. A mason jar works well. 

What Does it Mean When Cream Breaks?

Breaking just means that the thick, solid, yellow butterfat has separated from the buttermilk. You will see butter solids floating around in the milk. 

Easy Homemade Butter Recipe

Homemade Butter Ingredients

  • 6 cups fresh cream (can also use store-bought heavy cream)
  • 1 tsp sea salt (optional) 
  • 7 TBSP cold water 
Scooping cream out of milk jar

Directions

 *This recipe makes about 2 cups of butter

STEP 1

Put your room temp heavy cream into a blender, food processor, stand mixer, or hand mixer. I always use a stand mixer and it typically takes about 10 minutes.

Whipped cream forming in stand mixeer
STEP 2

Mix until the cream breaks and separates. This usually takes less than 10 minutes in a stand mixer or blender. The cream will thicken into whipped cream and then separate into butter and buttermilk. Don’t stop mixing immediately upon breaking Give it another minute or so for the butter to really clump up. This makes squeezing the butter much less messy.

Homemade butter and buttermilk in stand mixer
STEP 3

After the buttermilk separates, pour it out and tore it in an airtight container like a mason jar to use later. Bam! That’s two products in one-> homemade butter & homemade buttermilk!

STEP 4

Squeeze the homemade butter with your hands or with the back of a spoon to squeeze out excess buttermilk. 

It is also a good idea to wash your butter. This removes as much of the remaining buttermilk as possible so it lasts longer. Place the butter in a bowl and cover it with cold water. Knead the butter with your hands or a spoon. Pour out the cloudy water and add more. Do this until the butter has started to firm up and doesn’t seem “wet” anymore. 

Homemade butter on stand mixer whisk

Some people just run the butter under cold running water while working it with their hands. This works well, too, but you will have butter sticking to your hands.

STEP 5

Add a little sea salt to the solid butter at this point if you wish. Leave it out if you want unsalted butter.

STEP 6

Shape the homemade butter. You can use a mold, butter paddles, or simply shape it with your hands.

STEP 7

Shape the butter. You can use a butter mold, butter paddles, or simply shape it with your hands.

Shaping homemade butter with hands
STEP 8

You can use this homemade butter immediately or you can wrap it in parchment paper and place it in the refrigerator for it to harden. It should last covered in the fridge for 1-2 weeks.

Homemade butter wrapped in parchment paper

Flavored Compound Butter Options

Now that you have your own butter, you can leave it plain or add in any flavorings that you like! Here are some ideas for sweet and savory compound butter.

Homemade Herbal Butter

Mix fresh herbs of your choice in with your homemade butter for a delicious herb butter!

Homemade Honey Butter

Add a little honey in with your finished butter for a sweet treat to add to homemade dinner rolls!

Homemade Fruit Butter

Mash in some fruit (like cooked berries) for yummy fruit butter!

How to Store Homemade Butter

Your homemade butter can last 1-2 weeks in the fridge when placed in a butter dish or wrapped in plastic wrap or parchment paper. The less buttermilk left in the butter the longer it will last. You can also freeze the wrapped butter to use later. 

Notes

  • Room temperature cream is best. Cold cream will take longer to break. 
  • Fresh raw cream is the best! However, you can use any heavy cream available to you. 
Homemade Butter With Fresh Cream

Homemade Butter With Fresh Cream

Ingredients

  • 6 cups cream
  • 1 tsp sea salt (optional) 
  • cold water 

Instructions

STEP 1

Put your room temp heavy cream into a blender, food processor, stand mixer, or hand mixer. I always use a stand mixer and it typically takes about 10 minutes.

STEP 2

Mix until the cream breaks and separates. This usually takes less than 10 minutes in a stand mixer or blender. The cream will thicken into whipped cream and then separate into butter and buttermilk. Don’t stop mixing immediately upon breaking Give it another minute or so for the butter to really clump up. This makes squeezing the butter much less messy.

STEP 3

After the buttermilk separates, pour it out and tore it in an airtight container like a mason jar to use later. Bam! That’s two products in one-> homemade butter & homemade buttermilk!

STEP 4

Squeeze the homemade butter with your hands or with the back of a spoon to squeeze out excess buttermilk. 

It is also a good idea to wash your butter. This removes as much of the remaining buttermilk as possible so it lasts longer. Place the butter in a bowl and cover it with cold water. Knead the butter with your hands or a spoon. Pour out the cloudy water and add more. Do this until the butter has started to firm up and doesn’t seem “wet” anymore. 

Some people just run the butter under cold running water while working it with their hands. This works well, too, but you will have butter sticking to your hands.

STEP 5

Add a little sea salt to the solid butter at this point if you wish. Leave it out if you want unsalted butter.

STEP 6

Shape the homemade butter. You can use a mold, butter paddles, or simply shape it with your hands.

STEP 7

Shape the butter. You can use a butter mold, butter paddles, or simply shape it with your hands.

STEP 8

You can use this homemade butter immediately or you can wrap it in parchment paper and place it in the refrigerator for it to harden. It should last covered in the fridge for 1-2 weeks.

Notes

  • Room temperature cream is best. Cold cream takes longer to break. 
  • Fresh raw cream is the best! However, you can use any heavy cream available to you. 

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