Homemade Butter

Homemade Butter

Earlier this month, I discovered how easy it was to make butter at home.  Thanks to the lovely and talented Lindsay of { fleur de sel } for posting her wonderful Freshly Churned Butter recipe, I will never go back to store-bought butter again, except for baking and cooking.  Why bother when you can easily make them yourself? All you really need is heavy cream and a mixer and voilà, you have butter! So if you haven’t gone over to { fleur de sel }, take a look at some of Lindsay’s delicious recipes.

Homemade Butter

I find that fresh homemade butter is like fleur de sel, you take it at its raw form.  It’s not meant to be cooked or baked with.  This is my second attempt at making butter.  The first time I made it, I served it to company and everyone absolutely loved it! Kimi asked that I make extra the next time, so she can take some home with her.  If you haven’t had homemade butter, give it a try — it’s really worth the effort.

Homemade Butter

Print this recipe


  • 1 pint of organic heavy cream, very cold
  • Salt to taste (optional)


In a large bowl, add heavy cream.  Using a stand mixer with a wire whisk attachment beat cream, starting with a low speed.  Then move into a medium speed.  The cream will start to build volume and froth.  Slowly increase speed to high and beat until you start to see a slight yellow color, about 15-18 minutes.  At this point, stop the mixer.  Line cheesecloth over a medium bowl.  Scrape mixture into the cheesecloth.  Securely wrap cheesecloth around it and squeeze the buttermilk out.  Transfer butter into a sterilized jar with a tight fitting lid.  Before covering, season with salt to taste (I skipped the seasoning part, as I prefer to add fleur de sel on top of my fresh butter before I eat).  Cover and refrigerate.

Homemade Butter


60 thoughts on “Homemade Butter

  1. Love, love, love that first photo…very Country Living Magazine! I imagine it must taste so different than what we purchase from our local grocery store. Thank you for the recipe and photo inspiration this evening!

    • Thanks Allison! That’s so kind of you to say. 🙂 Yes, I have to admit homemade butter tastes way better than store-bought. Of course if you were to cook or bake with this, you wouldn’t be able to tell the difference. I highly recommend consuming this as-is with baguette, scones or toasts.

  2. I never would have thought making butter at home would be so simple until I saw it magically appear before my eyes. For a science geek and foodie, this is really cool!

  3. Thank you so much for the shout out and the kind words Anne! So excited that you made the butter, and that you love it as much as I do! Wasn’t it such an amazing process?! I loved watching the butter go through the various phases – it felt oddly like a science project, but in a good way! xo, Lindsay

    • Thank you so much for the inspiration, Lindsay! I LOVE homemade butter –it’s fantastic! Without that post, I wouldn’t have known how easy it was. It was amazing watching it go through different phases, like a science project. 😀 Thanks again! Xo!

  4. When I was a kid I inadvertently made butter while whipping the cream for a cake! I was all freaked out and my mom didn’t bat an eyelid, she said we could use it for the bread!

  5. OMG! I can’t even BEGIN to tell you how excited I am about this! I had NO idea it was this easy. We go through SO much butter… Thanks, thanks, thanks for sharing! You made my day! 🙂

  6. I make butter frequently, especially before having dinner guests. It’s a real treat for those who have never tried it. It’s a cinch to make and, as you said, it tastes great!

  7. Seriously? It’s that easy! Wow. Of course, I’m not especially used to butter, preferring dry toasted bread. However, with the real thing…mashed potatoes! And a little single/light cream and seasoning. Perfect on a cold winter’s night for bangers’n’mash!

  8. Hi Anne, My sister-in-law in Germany makes her butter this way. I cannot forget the first time I tasted it with freshly baked bread my brother bought from their local bakery (Frankfurt). Your post is beautiful! 😀 Fae.

    • When I was a young girl, my classmates and I planted our own vegetables and at the end of the school year, we got to have salad! Not as sophisticated as churning butter but I remember being super excited about eating something you were involved in making or growing in my case. 🙂 Thanks for commenting and for popping over Angelica.

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  10. This was such an amazing idea to me. I’ve made homemade whipping cream so many times. I never thought to just keep beating it and make butter. I am excited to try this. Thank you for sharing it!

  11. Thanks for stopping by House of Bedlam – and liking Rites of Passage!
    My boys have butter every day – this is a great recipe to try and something they can help with too – Bonus
    Your blog is great – I will stop by to check it for often.

  12. My Mother in Law always made fresh butter – when they sold the cows one Jersey cow was kept solely for the milk and cream for the family and my Father in Law got the whole milking parlour going just for the one cow, I think it made him feel like he was still farming. Your Blog reminded me of days gone by, thank you.

  13. Home-churned butter is wonderful. My sisters and I used to beg to be the one to turn the crank on the butter churn … until the “going got tough,” and then we were through. 🙂

  14. As a kid I put heavy whipping cream in a jar and shook it until butter formed, but it took A LOT of shaking. I remember doing this for a show and tell project in elementary school, and we all enjoyed eating the finished product spread on crackers. I had no idea you could do this in a stand mixer. Will have to try this! Any idea how long it will keep in the refrigerator? Should I just go by the date on the cream?

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