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2-Ingredient Butter


  • 6 cup heavy cream 
  • 1 tsp salt {optional}
  • 7 TBSP ice water 


  • Put your cream into a blender, food processor, stand mixer or mixing bowl. 
  • Mix until the cream breaks and separates. This usually takes less than 10 minutes. You will see a liquid (buttermilk) in the bowl or mixer and the butter will begin to thicken.
  • After it separates, pour icy water into the bowl with the the butter & buttermilk. This will help to separate out more buttermilk. 
  • Place a strainer or a piece of cheesecloth over a large bowl and pour the butter, butter- milk, and water over it. 
  • Squeeze the butter with your hands, with a clean towel, or with the back of a spoon to squeeze out more buttermilk. You don't want wet butter so this is important.
  • Stir in salt at this point if you wish.
  • You can use this butter immediately or you can place it in the refrigerator for it to harden. It should last covered in the fridge for 1-2 weeks.