Homemade Butter
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Elevate your dishes (and cut your grocery budget simultaneously) with this simple homemade butter recipe! All you need is double cream and an electric mixer, and you’re ready to go. This delicious butter recipe is also easy to alter to your taste preference.
Table of Contents
Why you’ll love this recipe
If you’re wondering how do you make butter? You’re in the right place! From the first time I made homemade butter, I was hooked! It’s so simple to make butter at home since it only requires one ingredient. Plus, it’s a great way to reduce your grocery bill (especially when you cook as much as I do)! In comparison, 300 ml of double cream will run you about £1.25 while buying a carton of butter will cost you about £2.50.
Another great note about this homemade butter recipe is that you can alter it based on your taste preferences. For example, you can turn this into an unsalted butter or salted butter recipe.
This DIY butter is an excellent addition to breakfast dishes, like Healthy French Toast with Cinnamon and Mini Pancakes with Biscoff. Simply add a pat of this easy homemade butter like you would the storebought version, and you’re good to go.
Ingredients
Double Cream
I prefer using double cream for homemade butter since it will yield 200g of butter (what you normally find at the store). You can also use heavy cream, heavy whipping cream, or whipping cream to make butter. Note: Depending on the type of dairy you use, you may need to whisk it for longer to create butter.
What cream do I need to buy to make homemade butter?
As mentioned, I prefer using double cream for homemade butter since it yields the same amount as in one carton from the grocery store. Additionally, it takes less time to whip/make homemade butter with double cream than whipping cream. You can use any of the above-listed cream types for this recipe.
Variations/Adaptations
Plain homemade butter is naturally gluten-free, so you won’t need to make any adjustments to this recipe for a gluten-free version. You can also turn this recipe into a dairy-free/vegan butter by swapping the cream with unsweetened, unflavoured non-dairy milk. If you’re creating vegan butter, you’ll also need almond flour, coconut oil, neutral oil, apple cider vinegar, and turmeric (for colour).
What equipment do I need?
I typically use a cheap hand mixer to make homemade butter, since that’s what I have in my kitchen. However, a stand mixer or food processor will more quickly help you create homemade butter recipes. You can also use a whisk to make homemade butter in a pinch. However, this method will take quite a while and requires some serious strength!
Additionally, you can create butter by adding the double cream to a mason jar and shaking it (this also requires a lot of arm strength). Aim for a hand or stand mixer; it will make this recipe much easier and quicker.
How to make butter
- Start by placing your cream into a tall, narrow jug/bowl/container. Wide enough so that your hand blender can still fit though of course! Whisk the cream for 7-8 minutes, you have to be patient here as it takes a while for the butter to separate from the buttermilk, but it will happen!
There will be a noticeable moment where the butter clumps around your blender and the separated liquid is the consistency of milk. Now it’s time to stop blending and pour the contents of the jug through a fine-mesh sieve. Make sure you place a bowl underneath to catch the buttermilk to use separately (Image 1). - Place the butter into an ice bath (bowl with water and ice cubes) (Image 2).
3. Use your hands to squeeze the butter and form into a ball. This will separate the last of the buttermilk in butter (Image 3).
4. Add to a sealable container and spread to form the base. Add an optional extra sprinkle on top and store in the fridge (Image 4).
Optional- season your butter with salt by adding a few pinches of salt and then kneading it gently into the butter. Srve with a fresh loaf of bread and enjoy!
Tips for the best result
Use a splatter guard to make homemade butter. Homemade butter can be a messy recipe, as it’s easy for the liquid to splatter around the kitchen. Avoid extra cleanup by using a stand mixer with a splatter guard.
Knead/squeeze the butter in ice water until clear. This step is essential for separating the butter milk from the butter. Ensure you keep needing and squeezing the butter until the water is clear before moving on to the next step.
Wash the butter well. Ensure you wash the butter well in water to remove any foreign matter. This extra step will help your butter keep longer.
Add the seasoning last. Before placing your butter in an airtight container, add fresh herbs, salt, or other flavourings.
Use extra butter to make whipped cream. If your fresh butter is at the end of its fridge life, you can use it to make homemade whipped cream. You’ll need to use whole milk, powdered sugar, and vanilla. Combine melted butter with whole milk, add the remaining ingredients, and whip until you have whipped cream.
Butter is such a versatile ingredient; you can use it for sweet and savoury recipes like Garlic Butter Chicken, Parmesan Tenderstem Broccoli with Garlic Butter, and Simple Fluffy American Pancakes.
FAQs
Yes, creating homemade butter helps cut down the cost by about half (depending on the butter you usually reach for at the grocery store).
Once you make butter, you can keep it in the fridge for about 2-3 weeks. If you aren’t eating it quickly enough, you can also freeze it for up to nine months.
Yes, it’s worth making butter at home! It allows you to season the butter to your taste preference. Plus, you can adjust the salt content to your needs.
My favourite way to use fresh butter is by incorporating it into sweets like Chocolate Tiffin, Chocolate Chip Microwave Cookies, and Simple & Easy Brownies.
If you tried this Homemade Butter recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Homemade Butter
Ingredients
- 300 ml double cream (£1.25)
Cupboard Essentials
- Pinch of salt
Method
Note: This yields 200g of butter
- Start by placing your cream into a tall, narrow jug/bowl/container. Wide enough so that your hand blender can still fit though of course!
- Whisk the cream for 7-8 minutes, you have to be patient here as it takes a while for the butter to separate from the buttermilk, but it will happen!
- There will be a noticeable moment where the butter clumps around your blender and the separated liquid is the consistency of milk. Now it’s time to stop blending and pour the contents of the jug through a fine-mesh sieve. Make sure you place a bowl underneath to catch the buttermilk to use separately.
- Place the butter into an ice bath (bowl with water and ice cubes) and use your hands to squeeze the butter and form into a ball. This will separate the last of the buttermilk in butter.
- Optional- season your butter with salt by adding a few pinches of salt and then kneading it gently into the butter.
- Add to a sealable container and spread to form the base. Add an optional extra sprinkle on top and store in the fridge.
Notes
- Utilize a splatter guard when making homemade butter to prevent messy splattering during the process, especially when using a stand mixer.
- Separate butter and buttermilk by kneading and squeezing the butter in ice water until the water becomes clear, ensuring complete separation.
- Thoroughly wash the butter in water to eliminate any foreign particles, contributing to its longevity and quality.
- Incorporate seasonings like fresh herbs, salt, or other flavorings into the butter before storing it in an airtight container to enhance its taste.
Nutrition
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