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5 from 1 vote

Homemade Butter

Slatter this homemade butter on bread, toast, baked potatoes, etc. Step by step pictures.


  • 1 cup cream
  • salt to taste (optional)


  • Pour heavy cream into your mixer.
  • Turn your mixer on low speed and gradually raise it to high speed.
  • Keep mixing until your cream breaks and separates into butter and buttermilk (You may have to lower the speed slightly to this point to prevent sloshing)
  • Once your butter has solidified and is sticking to your mixer blade, pour off your buttermilk into a separate container.
  • Scoop your butter into a bowl and add a few pieces of ice.
  • Press your butter with a rubber spatula or spoon, draining off the water as you go. Keep going until no more water is coming out or your water runs clear.
  • If desired, mix in about 1/8 tsp -1/4 tsp salt.
  • Store wrapped in foil in your fridge. (It will keep for a couple weeks to about a month depending how much of the buttermilk you got out)