Easy Homemade Butter

Easy Homemade Butter

Ditch the store stuff—let's make insanely fresh, creamy butter in under 15 minutes! Watch heavy cream transform from fluffy peaks → splashy chaos → golden butter nuggets in real time. Rinse, salt, shape, and boom: the best spread you'll ever taste. Your toast (and ego) will thank you. Grab that blender and let's churn up some joy! 

Makes about 1 cup (½ pound) of delicious fresh butter

Ingredients:

• 2¼ cups good quality, heavy whipping cream (cold is best)

• ¼ – ½ teaspoon sea salt (to taste; Maldon or flaky sea salt works great)

• Optional: a drop or two of yellow food coloring (for a more "buttery" look). Tip: Do this AFTER the butter is rinsed, when you add salt.

Making Homemade Butter w/my Adorable Grandson!

Step-by-step instructions:

1. Attach the whisk to your stand mixer. Pour the 2¼ cups heavy cream into the bowl.

2. Start the mixer on low speed, then slowly increase to medium. Mix until the cream thickens and looks lumpy/waxy (like broken whipped cream). This takes about 3–4 minutes.

3. Increase to high speed. Keep mixing until it becomes very thick with soft peaks (whipped cream stage). This takes another 4–6 minutes. Tip: Drape a kitchen towel over the top of the mixer (or cover loosely with plastic wrap) because it will start to splash soon.

4. Keep going on high. The mixture will turn yellow, get lumpy, and separate into solid butter pieces and liquid buttermilk. It will splash a lot—reduce speed to medium or low if needed. Mix until you see about 1 cup of cloudy liquid (buttermilk) in the bowl and the butter clumps together.

5. Stop the mixer. Line a fine mesh strainer with cheesecloth (if using) and place it over a bowl. Pour the mixture in to strain out the buttermilk. Use a rubber spatula to press gently and squeeze out as much liquid as possible.

6. Transfer the butter solids back to the mixer bowl (no attachment yet). Pour in ¼ cup ice-cold water. Attach the paddle now. Mix on low for 10–15 seconds—the water will get cloudy as it washes the butter. Drain the cloudy water (use the strainer again if needed). Repeat this rinsing step 2–4 times until the rinse water runs mostly clear. (Skip thorough rinsing if you'll eat the butter in 1–2 days.)

7. Dry the mixer bowl if needed (pat with a clean towel). Put the rinsed butter back in. Add a drop or 2 of yellow food coloring and ¼–½ teaspoon sea salt (start with less and taste). Mix with the paddle on low for 15–20 seconds to blend evenly. (you can do this step with your hands too!)

8. Scoop the butter onto wax paper or parchment paper. Shape it into a log or block, wrap tightly, and store in an airtight container in the fridge. It keeps for 2–3 weeks refrigerated (longer if well-rinsed).

9. Voila! Enjoy your super-fresh, creamy homemade butter on bread, veggies, or in baking! The buttermilk leftover is great for homemade ranch dressing, pancakes, warm homemade banana bread, or biscuits!