Homemade Butter Recipe (From Heavy Cream)
This homemade butter recipe uses just heavy cream and a little ice-cold water. You whip the cream until the butterfat separates from the buttermilk, then rinse the butter to remove extra liquid for a cleaner flavor and better keeping quality. Simple ingredients, clear steps, and a quick “how to make” you can follow easily.
Ingredients
Ingredients
Step-by-Step Method
Whip the cream
Pour the cold cream into a deep bowl. Beat with a mixer until it first turns into whipped cream, then keep going until it breaks and looks grainy.
Separate butter and buttermilk
Once you see yellow butter clumps and a thin liquid, stop mixing. Strain off the liquid (buttermilk) and save it if you want for other recipes.
Rinse the butter
Gather the butter into a mass. Add the ice-cold water, gently swish and press the butter, then pour off the cloudy water. If needed, do a quick extra rinse with a couple tablespoons of cold water until the water runs clearer.
Drain and shape
Press the butter with a spatula (or wrap in clean cloth) to squeeze out excess water. Shape into a small block or pack into a jar.
Store
Use right away, or keep in an airtight container in the fridge. For longer storage, freeze it.