Homemade Butter from Heavy Whipping Cream


  • Heavy whipping cream (at room temperature)


  • Mixer (stand mixer or hand mixer)
  • Bowl
  • Cheesecloth or kitchen towel
  • Optional: Salt (for salted butter)


  1. Pour Heavy Cream:
    Pour the heavy whipping cream into the mixer bowl. Ensure the cream is at room temperature for optimal results.
  2. Start Mixing:
    Begin mixing the cream at a low speed to avoid splattering. As the cream thickens, you can gradually increase the speed.
  3. Whipping Stage:
    Initially, the cream will turn into whipped cream with soft peaks. Continue whipping.
  4. Transition to Butter:
    As you continue whipping, the whipped cream will undergo a transformation. First, it will become very thick, and then it will start to separate into butter and buttermilk.
  5. Separate Butter and Buttermilk:
    Keep mixing until you see solid butter forming and a liquid (buttermilk) separating from it. This process usually takes about 10-15 minutes.
  6. Drain Buttermilk:
    Once the separation is clear, stop the mixer. Drain the buttermilk from the bowl. Save the buttermilk for other recipes.
  7. Wash the Butter:
    Rinse the butter under cold water to remove any remaining buttermilk. This helps prevent the butter from turning rancid quickly.
  8. Remove Excess Water:
    Gently press the butter with a spatula or your hands to remove excess water.
  9. Optional: Salt the Butter:
    If you prefer salted butter, knead in a pinch of salt until well distributed. Adjust to taste.
  10. Shape and Refrigerate:
    Shape the butter into a block or use molds if you wish. Wrap it in parchment paper or store it in an airtight container. Refrigerate until firm.

Enjoy your homemade butter on bread, crackers, or use it in your favorite recipes! Homemade butter has a rich, creamy flavor that’s delightful.

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