Fresh Butter


Banish that image of the old butter churn: If you have a stand mixer with a whisk attachment, making fresh butter is a hands-free operation that, in just minutes, gives you butter that tastes just like the fancy European kinds sold in grocery stores.

Prep Time:
45 mins
Total Time:
45 mins
1 /2 cup butter


  • 1 pint heavy cream

  • ¼ teaspoon kosher or sea salt


  1. Whip 1 pint heavy cream with a stand mixer fitted with whisk attachment. Be sure to cover mixer and bowl with a clean kitchen towel, or risk a splattering mess. The cream will go through several stages -- foamy, then frothy, then soft peaks, stiff peaks, and, eventually, butter. It will take anywhere from 6 to 15 minutes until the butter separates from the buttermilk and starts to spatter.

  2. Pour buttermilk into an airtight container and refrigerate; it will keep for 3 days.

  3. Form butter into a ball. Working over a colander in the sink, rinse butter under cold running water to remove any remaining buttermilk. If butter is too soft, float it in a bowl of ice water for 20 minutes, then continue. When water runs clear from butter in your hands, knead butter firmly to remove all moisture.

  4. Butter will stay fresh longer if it's salted, so work 1/4 teaspoon kosher or sea salt into butter. Wrap in wax or cheese paper, or pack into ramekins.

Nutrition Facts (per serving)

103 Calories
11g Fat
1g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 103
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 35%
Cholesterol 41mg 14%
Sodium 41mg 2%
Total Carbohydrate 1g 0%
Protein 1g
Vitamin C 0mg 1%
Calcium 19mg 1%
Potassium 22mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love