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homemade butter in silver butter dish
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5 from 1 vote

Homemade Butter in Ten Minutes

The easiest one-ingredient homemade butter that you can make in 10 minutes!
Course: Appetizer
Cuisine: American
Keyword: dairy, heavy cream, homemade butter
Cost: $5

Equipment

  • Stand Mixer optional hand-held mixer
  • silicone spatula
  • glass mixing bowl
  • flour sack towel
  • parchment paper

Ingredients

  • 1 qt heavy cream

Instructions

  • Pour one quart of heavy cream into the bowl of your stand mixer. If you are using a hand-held mixer, pour the heavy cream into a large bowl.
  • Turn the mixer on low and then work up to a medium speed.
  • Continue to increase the speed but don't go to the highest setting. I keep mine set between medium and high.
  • After a couple of minutes, the heavy cream will turn to whipped cream. At this point, you could stop the whipping process, add a little sugar and serve the homemade whipped cream on your favorite dessert or in a cup of coffee.
  • Continue to whip the heavy cream until you start to see a color and consistency change. The milk solids will start to separate from the liquids.
  • Continue to whip the butter for a minute or so then stop the mixer.
  • Stop the mixer and using a silicone spatula, press the solids up against the side of the bowl, keeping the liquids at the bottom of the bowl. The liquid is buttermilk. Save the buttermilk for anther use.
  • Remove the yellow butter and place it in a dish of iced water.
  • Squeeze the butter in the water to rinse out all of the liquids.
  • Periodically freshen the ice water with fresh water. Continue to massage the butter in the ice water until the water stays clear. You can also wrap the homemade butter in a flour sack towel or cheesecloth. This can help to hold the homemade butter together while you are squeezing it through the ice water.
  • Shape the butter into a log and wrap in parchment paper.

Notes

One quart of heavy cream will produce approximately one pound of butter. Plus you have the leftover liquid which is buttermilk! 
We store our butter in the freezer wrapped in parchment paper after cutting it into sections about 1/5th of the whole amount. You can measure out the amount you need and store it accordingly.