Yummy, healthy homemade butter without all the work! Make sure you do not use ultra-pasteurized heavy cream. Refrigerate for solid butter or keep at room temperature for soft whipped butter.

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
20
Yield:
10 ounces
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour cream into a blender. Cover and blend until cream separates into buttermilk and butter, about 5 minutes. Pour buttermilk into a small bowl, using a spoon to press as much buttermilk out of the butter as possible. Place butter in a large bowl filled with cold water.

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  • Knead butter in the cold water to remove all buttermilk, straining off and replacing the water 7 to 10 times as you work, until it remains clear, about 5 minutes. Pour off the water and knead butter a few more times to squeeze out any remaining water, about 1 minute. Transfer to a plate and knead in salt.

Nutrition Facts

164 calories; protein 1g; carbohydrates 1.3g; fat 17.6g; cholesterol 65.2mg; sodium 25.8mg. Full Nutrition
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