How to Make Butter in 10 Minutes

4.95 from 17 votes
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With just ONE ingredient and five minutes, you can make deliciously creamy homemade butter in your stand mixer.

Homemade Butter in a square glass bowl

Homemade butter is a signature recipe for anyone interested in making more of their food from scratch. This butter recipe uses just ONE ingredient and takes a few minutes to prepare. It’s a super simple method to follow and all you need is a stand mixer and a little bit of arm strength! What I love most about making butter at home is you’re 100% in control of what goes into the butter and you can even customize and flavor it as you please.

Ingredients and tools needed

Heavy cream to make butter
  • Heavy Whipping Cream: For making butter, the higher the fat content in the whipping cream, the better. Go for at least 36% fat to get the creamiest homemade butter.
  • You also need a stand mixer with a whisk attachment.

How to make homemade butter

Whisk the Whipping Cream: Pour the cold whipping cream into your stand mixer’s bowl and whisk at medium speed. You can also use an electric whisk if you don’t have a stand mixer.

Keep mixing without stopping as the cream goes through 3 stages when turning into butter: whipped cream, stiff peaks, and finally butter. The fat solids will separate from the liquid and have a familiar, buttery consistency. The liquid is buttermilk and can be saved to use in other recipes.

Steps for making butter in a stand mixer

Strain the Buttermilk: Then, strain the buttermilk from the fat solids – you can sieve these or strain them by hand with a cheesecloth or fine mesh cloth.

Rinse and Squeeze: Fill a bowl with ice-cold water. Put the butter into a fine mesh cloth or sieve and submerge in the water, kneading and squeezing to remove any leftover buttermilk. You can also use a spatula if you prefer.

The water can get cloudy quickly, so I usually do this a few times to make sure there’s no buttermilk left. Rinsing is a critical step as any leftovers in your homemade butter will reduce its shelf life – so make sure to get rid of it all!

Steps for removing buttermilk from homemade butter

Shape the Butter: Remove your homemade butter from the mesh and, using your hands, squeeze and knead it into a rectangular, block shape or a roll. Do this on a clean chopping board or surface until you have your desired shape.

Store: Once the butter is ready, you can optionally stir in some salt or additional flavors. Then place it into a butter dish (or wrap it) and leave it to chill. Keep it in the fridge for 1-3 weeks. Shelf life depends on how fresh your whipping cream is and if there’s any buttermilk left over.

You can also freeze the butter. Unsalted homemade butter will stay fresh for six months when stored in the freezer. Meanwhile, salted butter will last for up to 12 months. Wrap the fresh butter in cling film/beeswax wrap. Then place it in a silicone or Ziplock bag to protect against freezer burn.

To use, allow the frozen butter to defrost overnight in the fridge. Or thaw it faster in the microwave in increments of 10-15 seconds, flipping over in between. Keep in mind that you can defrost only as much as needed and not the whole butter.

homemade butter in a clear glass container with a lid on the side

What to do with the separated buttermilk

Buttermilk, the liquid left when making butter, is a versatile ingredient. Use it in baking for extra moist cakes, pancakes, and biscuits. Or use it instead of egg to drench crispy fried chicken in (it keeps the chicken extra tender). You can also whisk it into smoothies, dressings, sauces, and marinades. It’s packed with protein and adds a wonderfully tangy flavor.

If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

How To Make Butter at Home (One Ingredient)

4.95 from 17 votes
By: Samira
With just ONE ingredient and five minutes, you can make deliciously creamy homemade butter in your stand mixer.
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 16 tbsp (1 cup)

Equipment

  • Stand mixer or electric whisk

Ingredients 
 

  • 2 cups heavy whipping cream or heavy cream or double cream

Instructions 

  • Pour the cold whipping cream into your stand mixer and whisk at medium speed. You can also use an electric whisk if you don't have a stand mixer.
    Keep mixing without stopping as the cream will go through 3 stages when turning into butter: whipped cream, stiff peaks, and finally butter. The fat solids will separate from the liquid and have a familiar, buttery consistency.
  • Strain the buttermilk from the fat solids – you can sieve these or strain them by hand with a cheesecloth or fine mesh cloth.
    If you want, reserve the separated liquid to use in other recipes.
  • Fill a bowl with ice-cold water. Put the butter into a fine mesh cloth and submerge in the water, kneading and squeezing to remove any leftover buttermilk. You can also use a spatula if you prefer or keep the butter fat in the sieve and use that to keep your butter stable as you remove the buttermilk.
    The water can get cloudy quickly, so I usually do this a few times to make sure there's no buttermilk left.
  • Remove your homemade butter from the mesh and, using your hands, squeeze and knead it into a rectangular, block shape. Do this on a clean chopping board or surface until you have your desired shape.

How to store

  • To store: Keep it in the fridge for 1-3 weeks. How long it will last exactly will depend on how fresh your whipping cream is and if there's any buttermilk left over.
    To freeze: Wrap the fresh butter in beeswax wrap and place in a silicone or Ziplock bag to protect against freezer burn. Keep in the freeze for up to 6 months. To use, allow the frozen butter to thaw overnight in the fridge. Or soften it in the microwave for increments of 10-15 seconds, flipping over in-between.

Video

Notes

How to use leftover buttermilk? Buttermilk, the liquid left when making butter, is a versatile ingredient. Use it in baking for extra moist cakes, pancakes, and biscuits. Or use it instead of egg to drench crispy fried chicken in (it keeps the chicken extra tender). You can also whisk it into smoothies, dressings, sauces, and marinades. It’s packed with protein and adds a wonderfully tangy flavor. 
Course: DIYs
Cuisine: American
Freezer friendly: 1 Year
Shelf life: 1 Week

Nutrition

Serving: 1Tbsp, Calories: 103kcal, Carbohydrates: 1g, Protein: 1g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 41mg, Sodium: 11mg, Potassium: 22mg, Sugar: 1g, Vitamin A: 437IU, Vitamin C: 1mg, Calcium: 19mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.95 from 17 votes (15 ratings without comment)

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14 Comments

  1. Andrew says:

    Hello! I think I’m going to try this recipe – will it last in a butter bell? (if I salt it?)

    Thanks!

    1. Support @ Alphafoodie says:

      Hi Andrew,
      It should last in a butter bell just like store-bought butter.

  2. Evlyn says:

    Hi,

    I did this and I over mixed to where it turned back to liquid. Is there any hope or is my quart of organic cream a goner??

    1. Support @ Alphafoodie says:

      Hi Evlyn,
      It could help to add a few ice cubes or 1/2 cup of cold water. Then just continue churning. I hope this helps.

  3. Nafisat says:

    Can I use store bought milk
    Please

    1. Support @ Alphafoodie says:

      Hi there,
      You will need the fat layer on top of full-fat milk. You will usually get that from full-fat raw milk or cream. Normal milk won’t work.

  4. Krista Finley says:

    Have you ever tried putting this butter into silicone stick molds? If so, did it work well?

    1. Support @ Alphafoodie says:

      Hi Krista,
      I haven’t tried it with butter but I’ve tried it with some desserts – and it worked great for them. I think placing the butter into a silicone stick mold could work as well – make sure to place it in the fridge to harden, then you can take it out and it should keep its shape. I hope you give it a try.

  5. Kat says:

    How much salt would you add?

    1. Support @ Alphafoodie says:

      Hi Kat,
      You’re in exact control of the amount of salt. Maybe start with 1/2 tsp and adjust according to taste.

  6. Luna says:

    4 stars
    Hi Samira, can this butter be used to bake as well?

    Thank you!

    1. Support @ Alphafoodie says:

      Hi Luna,
      Yes, you can use it as you would any store-bought one.

  7. Sarah says:

    5 stars
    I really enjoying making butter following these steps and it feels so good making recipes using homemade butter too!! Thank you!!

    1. Support @ Alphafoodie says:

      Thank you so much for your comment, Sarah. Glad you gave the recipe a try and liked it 🙂