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Homemade Butter


We’re going back to basics today with how to make homemade butter with just one ingredient.  It’s incredibly easy with little effort and what you’re left with is softened butter that’s recipe ready with endless applications.  The best parts are that you can control the quality and quantity and create some really unique butter compounds.  I personally love this homemade butter with salt and rosemary on some of J’s rustic breads or copious amounts of a cinnamon sugar or berry blend on brioche.




5.0 from 6 reviews

Homemade Butter
Prep time

Total time


Serves: ½ lb/8 oz

  • 2 cups cold heavy cream
  • 1-2 ts ice water

  1. If using a jar with a lid, shake the cream vigorously. You will bypass 3 distinctive stages: soft peaks, stiff peaks, then finally, the milk solids separating from the buttermilk. I show you in the video above how I made mine with a food processor {the easier/less elbow grease method}. You can also use a stand/hand mixer or blender as well.
  2. When you reach the final stage, drain it through a fine mesh strainer and push out all the buttermilk* you can. The dryer the better.
  3. Return it back to the jar and add 1-2 ts ice water and shake again until it’s fully incorporated.
  4. Wrap in plastic and chill.**

*The buttermilk left behind is sweeter and isn’t of the thick consistency you think of. I like to use mine in pancake/crepe/waffle batters.
**The shelf life of your homemade butter greatly depends on how thoroughly the buttermilk has been extracted which is why the “washing” is important. By chilling well produced butter, you can expect 2-3 weeks out of it whereas if enough buttermilk is left behind, it will spoil within a week. Also, I would recommend keeping your homemade butter chilled or use it immediately after making so it’s fresh, softened, and recipe ready.


Your Squishy Monster

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