Creamy Homemade Butter Recipe

Name: Creamy Homemade Butter Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 Pint (16 ounces) of Heavy Whipping Cream; 1/2 Teaspoon Salt

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Craft your own Creamy Homemade Butter Recipe with just two simple ingredients and the magic of a stand mixer. Heavy cream and salt come together, transforming it into a velvety spread to use in your favorite recipes in just 15 minutes or less!

A butter knife cutting into a log of homemade butter with sourdough in the background.

Raise your hand if you love butter!! 🙋‍♀️If you don't raise your hand you're lying! We all love it!

Butter is a versatile dairy product derived from churning cream or milk. Its rich texture and distinct flavor make it a fundamental element in so many different foods. And this southern cook uses it nearly every day! It adds smoothness, enhances flavors, and aids in processes like baking and cooking, making it a crucial component for both sweet and savory dishes.

Plus is there anything better than a piece of sourdough bread or a warm fluffy biscuit with butter all over it?! The answer is no!

While traditional butter consists of just two simple ingredients—cream and sometimes salt—modern butter products often incorporate chemicals, fillers, and preservatives. Making your own homemade butter ensures pure butter, free from additives, with an excellent fresh taste! And it couldn’t be easier to make! Simply add heavy cream to a stand mixer and whisk on high until the cream separates into buttermilk and delicious butter made from scratch.

Butter is essential in cooking due to its versatility, whether it's enriching baked goods, creating sauces, or enhancing the searing process in frying. It can be spread on bread, melted over vegetables, or used as a base for pastries. I love using homemade butter in a batch of Oven Baked Cast Iron Skillet Biscuits, Soft Butter Cookies, or comforting Brown Butter Apple Bars. No matter how you use it, I’m confident you’ll never go back to store-bought with this easy 2 ingredient recipe.

A log of homemade butter and a loaf of sourdough on parchment paper with a knife next to it.

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Why You’ll Love This Recipe
Ingredients You’ll Need
How To Make Butter With Two Ingredients
Recipe Tips
Variations
Storing & Freezing
FAQ
More Easy Condiment Recipes
Recipe

Why You’ll Love This Recipe

Indulge in creating ultra-creamy butter that spreads like a dream on your favorite treats.
With just heavy whipping cream and a touch of salt, you can easily craft something extraordinary out of the simplest ingredients.
This recipe couldn’t be easier! Watch as the mixer works its magic, transforming cream into a smooth, velvety condiment.
From baking to sauces or just to use as a spread, this homemade butter opens up a world of possibilities, ensuring every dish you create is touched by a hint of homemade taste.

Ingredients You’ll Need

Heavy Whipping Cream - The star ingredient, heavy whipping cream, is the core element that transforms into rich and velvety butter when whipped vigorously. Its high-fat content is essential for achieving the desired creamy consistency and for producing buttermilk. I like to use a high-quality organic heavy whipping cream to ensure the best flavor if available.
Salt - A dash of salt introduces a delicate balance to the butter's flavor profile, enhancing its natural taste while adding a subtle savory note. I always use Costco's pink Himalayan sea salt in all of my cooking and baking.

A container of salt and a pint of heavy whipping cream on a white table.

How To Make Butter With Two Ingredients

Step One - add the heavy cream: Prepare the stand mixer by fitting it with the whisk. Pour in cold, heavy whipping cream, then turn the mixer on high speed. Add a tea towel over the top to prevent splattering. Whip for 5-7 minutes as the cream starts separating.

Whipping cream in a stand mixer with a whisk attachment. — Pour heavy whipping cream into a stand mixer with the whisk attachment.

A tea towel wrapped over a stand mixer. — Place a tea towel over the mixer to prevent the cream and buttermilk from splashing everywhere. Turn on high.

Making homemade butter in a stand mixer - the butter starting to separate on the whisk. — About 5 minutes in you will see the cream start to separate and curdle.

Whisking cream in a stand mixer with the whisk attachment as it is starting to separate into butter and buttercream. — Continue whisking on high until the butter and buttermilk have completely separated.

Homemade butter on the whisk of a stand mixer. — Most of the butter will be on the whisk but some little pieces will still be in the bowl.

Step Two - Strain the buttermilk: Once the mixture has completely separated, turn off the mixer and take off the whisk. Most of the solids should be stuck to the whisk. Add a strainer to a large bowl, then pour off the buttermilk from the whisk and from whatever is left in the mixing bowl. With your hands, squeeze as much of the remaining buttermilk liquid out from the butter into the strainer. Form butter into a ball and quickly run under cold water.

Homemade butter and buttermilk in a mixing bowl. — Remove the bowl from the stand mixer.

Straining butter over a bowl to drain off liquid buttermilk. — Strain butter over a bowl with a fine mesh strainer.

Bowl of buttermilk from making butter. — Use homemade buttermilk in any recipes that call for it like buttermilk biscuits.

PRO TIP: From the multiple recipe tests I did when making butter, it was about 10 recipe tests in that I realized running the butter under cold water before adding the salt or other mix-ins really helped! It doesn't require anything complicated, just after you have strained the butter and squeezed out the excess buttermilk, run the butter ball under cold water real quickly to help get off any remaining buttermilk moisture. Lightly pat dry with a paper towel before adding in salt and other flavors.

Step Three - Add salt: Place the strained butter into a bowl. Sprinkle the salt on top and mix with a spatula until well distributed.

A hand squeezing butter over a strainer to get rid of the last bit over liquid. — Squeeze off any remaining buttermilk as best you can. Run the butter until cold water quickly and then pat dry with a paper towel.

A pad of homemade butter with some salt in the middle of it. — Place butter on a piece of parchment paper or bowl and mix in the salt.

Step Four - Shape and store: Place the salted butter in a mason jar, or make a log by placing it onto a piece of parchment paper and rolling it tightly into a log shape. Enjoy immediately, or chill in the fridge to firm up.

Homemade butter rolled into a long on parchment paper. — Spread out butter on a piece of parchment paper in a log form.

Rolling homemade butter in a log to store in the fridge. — Gently roll over the paper and tightly squeeze it into the log shape.

Homemade butter that. has been rolled into a log within parchment paper. — Roll up completely and twist the ends to seal. Place in the fridge to chill until needed.

Recipe Tips

These are a couple of things I learned when recipe testing that I found helpful to ensure the best outcome when making butter at home.

Ensure the heavy whipping cream is cold right out of the fridge; this helps the butter formation process by maintaining a proper texture throughout the whipping process.
Utilizing a stand mixer with a whisk attachment guarantees efficient and even whipping, allowing the cream to transform seamlessly into butter.
Place a tea towel over the mixer and bowl while beating the cream on high to prevent any splattering, keeping your kitchen tidy during the process.
Be patient while mixing; the cream will go through stages, from softly whipped cream to separation into butter and buttermilk. Continue mixing until you achieve complete separation.
Hand-squeezing the butter in the strainer helps remove as much buttermilk as possible, enhancing the butter's shelf life and preventing it from becoming overly wet.
When incorporating the salt, use a spatula to ensure it's evenly mixed into the butter, creating a consistent and balanced flavor throughout.
Keep the buttermilk! Use buttermilk to make strawberry shortcake biscuits or in other recipes. And if you run out, you can always make homemade buttermilk from whole milk and white vinegar.

Variations

Honey Butter: Mix in a drizzle of honey to create a luscious, sweet butter that's perfect for spreading on warm muffins, pancakes, or waffles.
Herb Butter: Elevate your butter by infusing minced fresh herbs like rosemary, thyme, or chives. Simply mix them into the butter after adding salt for a fragrant and savory twist.
Citrus Butter: For a burst of brightness, zest a lemon, lime, or orange and blend the zest into the butter, imparting a delightful citrusy essence that pairs perfectly with toast or seafood.
Garlic Butter: Incorporate roasted or minced garlic into the butter for a robust and savory spread that's fantastic on roasted vegetables or garlic bread.
Spiced Butter: Add a pinch of your favorite spices like cinnamon, nutmeg, or even a touch of cayenne for a uniquely spiced butter to experiment with in both sweet and savory dishes.
Smoked Butter: Swap out regular salt for smoked salt to infuse your butter with a subtle smoky flavor that pairs wonderfully with grilled meats or corn on the cob.
Truffle Butter: For a touch of luxury, fold in a small amount of truffle oil or finely grated truffle to create a decadent butter that's an exceptional addition to pasta dishes or gourmet sandwiches.
Maple Pecan Butter: Combine chopped toasted pecans and a drizzle of maple syrup into the butter for a delightful blend of nutty richness and sweet maple goodness.
Chili Lime Butter: Mix in a bit of chili powder and lime zest for butter that offers a delightful kick of heat paired with zesty tanginess, perfect for adding to grilled foods.

Storing & Freezing

Storing: To keep your homemade butter fresh, store it in an airtight container in the refrigerator. This will maintain its flavor and texture for up to two weeks. Remember that homemade butter might have a slightly shorter shelf life compared to commercially produced butter due to the absence of preservatives.

Freezing: Wrap the butter tightly in plastic wrap or parchment paper, then place it in an airtight container or freezer bag. It can be stored in the freezer for up to six months. When you're ready to use it, thaw the butter in the refrigerator for 24 hours to preserve its quality. Keep in mind that freezing may slightly alter the texture of the butter, so it's best used in cooking or baking rather than for spreading.

A roll of homemade butter on a table with sour dough bread and a glass of buttermilk in the background.

FAQ

Is it cheaper to make homemade butter or buy it?

Making homemade butter is often more cost-effective than buying it, as you only need heavy whipping cream and salt, which can be more economical compared to store-bought premium butter.

How much cream does it take to make 1 pound of butter?

It takes approximately 2 cups of heavy whipping cream to produce 1 pound of butter. This can vary depending on the fat content and quality of your heavy cream.

Can you make butter from whole milk?

Unfortunately not. Butter is traditionally made from cream, not whole milk, as the higher fat content in cream is essential for the butter-making process.

What do you do with the liquid leftover from making butter?

The leftover liquid from making butter is buttermilk. Use it in making biscuits, dips, dressing, marinades, and anything you would need buttermilk for. Store it in the fridge covered tightly and use within 2 weeks.

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