Homemade Butter

Updated: Jan 8


4 cups heavy whipping cream

large bowl of ice water

salt (optional)


  1. Add the heavy cream to the mixer and beat on a medium/low speed until it separates.

  2. It'll first thicken up and look like whipped cream but if you let it mix more it'll separate itself into a solid and a liquid.

  3. Pour the buttermilk (the liquid part of the mixture) into a jar, cover tightly and store for up to 2 days.

  4. Take the butter and place into a cold ice bath and you'll essentially be "cleaning" it off. You may have to dump the water out and replace it 2-3 times until it no longer becomes cloudy when you put the butter in.

You can save as is and use as unsalted butter or add in a little bit of salt and mix by hand for salted butter.

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