Learn how to make butter from scratch using fresh cream and your KitchenAid stand mixer. No butter churn required! You can also click the link below to view a step-by-step video tutorial!
How to Make Homemade Butter
Making homemade butter isn't something everybody thinks about, but it can easily be made using whipping cream and a stand mixer. When you're making butter what you're doing is separating the fat from the milk. This can be done using a stand mixer, hand mixer, blender or mason jar (shake by hand). Thankfully making butter today is more modernized and less time consuming, then back in the day.
Keep in mind that homemade butter can be about twice as expensive as butter you buy in the store (depending on the price of cream), so it isn't any cheaper, but it is a great option when you can't buy store bought butter. I purchase Sarah Farms whipping cream at Costco for $3.59 for a 32 ounce bottle (1 quart) which is a great price! One quart of cream yields about 1 pound of butter, so in this case, it's about the same price as store bought.
I don't know about you but there's just something about making your own butter that takes you back to simpler times ❤. If you've never made your own butter before, you don't know what you're missing. I promise once you make it for the first time, you'll be hooked! I've already made 3 pounds myself to store in the freezer. If you do decide to make your own butter, let me know how it goes.
Here's a quick step-by-step video on how quickly and easily you can make butter using whipping cream and a stand mixer!
How to Make Homemade Butter
- 1 - 32 oz container (1 quart) of heavy whipping cream or heavy cream
- 1/2 - teaspoon salt, optional
- ice cold water
- waxed paper to wrap and store butter
- To start set the cream out on the counter for about an hour to let it come to room temperature. This will help the mixing process go more quickly. If the cream is cold it will take longer to separate.
- Pour 2 - pints of heavy cream (32 ounces) or whipping cream into your mixer bowl. Turn the mixer on and start on low speed gradually increasing to medium - medium high speed.
- First the cream will turn into soft whipped cream, then whipping cream with stiff peaks. Keep mixing until the cream separates.
- You will start to see the mixture stick to the whisk attachment. At this point cover the mixer with a dish towel to prevent splattering (this is a must). This usually takes about 5 to 10 minutes and you will hear (a sloshing) and see the butter fat separate from the liquid (buttermilk).
- Once the butter has solidified, pour off the buttermilk and save it for baking or use in homemade biscuits, pancakes or waffles. Now you want to rinse the butter to remove all the buttermilk. If not the butter will turn rancid.
- Rinse the butter by pouring ice cold water over the butter and pressing the remaining buttermilk out using a small spatula or knead with your hands.
- Pour off the water and repeat the process until the water runs clear. Once the water runs clear keep pressing the butter to remove as much of the buttermilk as possible. At this point add a bit of salt (optional) and work it through the butter using your spatula.
- Pat the butter dry with a paper towel and place butter in a covered bowl or shape into sticks and wrap in parchment paper (label and date).
- Homemade butter stores in refrigerator for up to 10 days or freeze for up to 12 months. Salted butter will freeze for up to 6 months and unsalted butter will last 12 months. Butter left out on the counter will last 3-5 days at room temperature.
- Recipe yields: 1 pound of butter