Did you know you can make this Homemade Butter Recipe in less than 30 minutes? It takes only heavy whipping cream and a few other supplies to make, and it tastes so much better than any store-bought butter.
I have to admit I never really thought much about making butter at home I just thought it would take a really long time for not much pay out. However thanks to the stand mixer you can now make this Homemade Butter Recipe in under 30 mins and as an added bonus you’re left with a nice glass of buttermilk for all your baking needs. So really this recipe is a two for one, what could be better?
To make my Homemade Butter Recipe you’re going to need a pint of heavy whipping cream, a stand mixer, cheese cloth, ice water, a bowl, and containers to store the butter and buttermilk. It would be possible to make this recipe with only a hand mixer, however it does take several minutes of mixing at high-speed and could be pretty hard on your hands.
To ensure you have the easiest time making this butter recipe make sure that everything is very cold. Sometimes I even like to put the mixing bowl in the refrigerator for 30 mins or so before making this. You don’t have to go that far, but make sure your mixing bowl is not above room temp and the heavy whipping cream is very cold. If the butter gets too soft it will be near impossible to squeeze out the buttermilk as the butter will just kind of melt into the cheese cloth.
All you have to do is add the heavy whipping cream to your mixing bowl and turn it on low at first. If you have a splash guard you’re going to want to use it, alternatively you could drape a towel over the top of your mixer or just clean up the little splashes. Anyways once your cream starts to thicken you can turn it up to medium-high. The picture above is of the whip cream stage, (YES! whip cream, no sugar added but go ahead and taste it, it’s still yummy lol), now keep mixing.
Starting to turn yellow, still tastes like whip cream though. Keep mixing.
Now that’s butter and buttermilk. This is what you’re looking for, right before here it will look like a bunch of little yellow curdles or popcorn like stuff a few more seconds and you get this. This is where you want to stop mixing.
Next dump the butter over the cheese cloth to strain most of the buttermilk out. If you’re planning to save the buttermilk transfer it to a jar or air tight container now.
Once done with that, you’re going to start pouring the ice water over your butter then wrap the cheese cloth around the whole thing and squeezeeeeeeeeee out all the remaining buttermilk and water. You’ll want to repeat this flipping the butter about 3 to 4 times. You want to see the water come out of the cheese cloth clear.
You can use the butter at this point, or store in the refrigerator in an air tight container. It will be soft when you get done making it, however as it chills in the fridge it will harden up like butter. I get approximately 6 ounces of butter and 1 cup of buttermilk from 1 pint of heavy whipping cream. Your amounts may vary slightly.
Homemade Butter Recipe
- 1 pint heavy whipping cream
- Ice water
- Cheese cloth
- In a stand mixer mix 1 pint heavy whipping cream on medium high
- You may want to use a splatter guard on your mixer if you have one
- Keep mixing until you see a big ball of yellow butter separated from liquid (buttermilk) in the bottom of your mixer. Approximately 12-15 mins.
- Strain through cheese clothe, putting the buttermilk off to the side*
- Pour ice water over the butter
- Wrap the cheese cloth around the butter and squeeze out remaining buttermilk
- Repeat until the liquid is clear.
- Enjoy your homemade butter!