Fresh Butter

Name: Fresh Butter
Prep time: 45 min
Total time: 45 min
Yield: 1 /2 cup butter
Ingredients: 1 pint heavy cream; ¼ teaspoon kosher or sea salt

Rating: 5 stars

8 Ratings
8 Reviews
4 Photos

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.

By MrsWheelbarrow

Gallery

Recipe Summary test

prep:

45 mins

total:

45 mins

Servings:

Yield:

1 /2 cup butter

Nutrition Info

Ingredients

Original recipe yields 16 servings

The ingredient list now reflects the servings specified

1 pint heavy cream
¼ teaspoon kosher or sea salt

Directions

Step 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.

Advertisement
Step 2
Pour buttermilk into an airtight container and refrigerate; it will keep for 3 days.
Step 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.
Step 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; protein 0.6g; carbohydrates 0.8g; fat 11g; cholesterol 40.8mg; sodium 41.3mg. Full Nutrition

Reviews (8)

Most helpful positive review

What's for dinner, mom?

Allstar

02/23/2016

Making butter is easy and fun. This version is very good. Be sure to squeeze out all the liquid as if left in it will turn the butter rancid. Run under cold water and squeeze hard. The liquid that remains is a NON cultured buttermilk. It will not perform like cultured buttermilk but you can use it to make other things like bread or add it to soup. This is also fun to make with kids! Read More

Helpful

(3)

8 Ratings

5 star values: 8
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

What's for dinner, mom?

Allstar

02/23/2016

Helpful

(3)

Buckwheat Queen

Allstar

07/02/2016

This recipe is easy. Stupid easy. I mean "For Dummies" easy...and it tastes so good. There is nothing like this fresh taste on your pancakes on a Saturday morning. Using a Kitchen Aid (Classic) it took 6 minutes on high to get butter. I draped a dish towel around the head to catch any splatter. Squeezing out the excess buttermilk is not as difficult as I had expected. I put the butter ball in an ice bowl a couple of times but not for 20 minutes it didn't need it. Once transferred into a container with a rubber spatula I was able to squeeze out a few more drops of buttermilk. A 500ml bottle of heavy cream gave me about one cup of butter. I used the buttermilk (although not cultured it's still tasty) in my pancake batter then topped them with the fresh butter. A little stack of heaven on a plate! For the leftover butter I mixed in some fresh herbs/spices and froze it in silicone ice trays for later use. Thank you for this recipe. Read More

Helpful

(2)

Sarah

10/14/2016

Who knew making homemade butter is so easy! I made this and homemade bread with my 5 year old granddaughter and it was a fun delicious and interesting learning experience. She learned how cows give us milk and cream which can be made into whipped cream ice cream butter and cheese. We took half the butter and added honey and cinnamon which was also delicious. I will be making this again and again. Thanks! Read More

Helpful

(2)

Robin Woolson Abrams

03/24/2018

So easy...I have also added a pinch of garlic salt...YUM Read More

Michael

02/13/2019

so tasty. Read More

Jim Stahl

09/02/2021

Making butter is incredibly easy. Wow, I never knew how easy it is. I left out the salt because I prefer my butter unsalted. Read More

Samantha Hoskins

04/28/2021

Make SURE to use your left over buttermilk to make creme fraiche!! It's a process but can be used sweet or savory. in place of sour cream or a sweetened topping in lieu of whipped cream. and the money saved, let's add it up... butter, sour cream and dessert topping! BRILLIANT! Read More