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Homemade Butter

This simple homemade butter recipe uses just heavy cream and salt to create rich, creamy butter perfect for spreading, cooking, or baking.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 cups
Course: Condiment
Cuisine: Various
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pint heavy cream
  • 1/2 teaspoon salt optional

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowl
  • Fine mesh strainer or cheesecloth
  • Spatula
  • Storage container

Method
 

  1. Pour 1 pint of cold heavy cream into the mixing bowl.
  2. Using a stand mixer or hand mixer, beat the cream on medium speed for about 3 minutes until it thickens and forms soft peaks.
  3. Continue mixing for another 2 to 3 minutes until the cream breaks and solid butterfat separates from the liquid buttermilk.
  4. Pour off the buttermilk through a fine mesh strainer or cheesecloth and save for other recipes.
  5. Rinse the butter under cold running water for about 1 minute, kneading gently to remove residual buttermilk.
  6. If desired, sprinkle in 1/2 teaspoon of salt and mix with a spatula until evenly incorporated.
  7. Pack the butter into a clean storage container using a spatula, pressing out any air pockets.
  8. Cover and refrigerate the butter for up to two weeks or freeze for several months.

Notes

Save the strained buttermilk for pancakes or baking. Store butter in an airtight container in the refrigerator for two weeks or freeze for up to six months.