Home made butter is much better tasting than store bought — by far. Plus it is really easy to make. Since we have started trying to eat more healthy on our budget, I have started trying to buy organic butter, and that can get a little pricey, but definitely worth it!
I found a $.75/1 Organic Valley Whipping Cream printable, so I went to Harris Teeter and was able to get these for only around $.75 per carton! Score!!
See that huge mess, be sure to watch the butter and not leave it whipping while you go into the other room. I heard this loud sloshing and went into the kitchen to find this mess.
Homemade Butter
whipping cream
salt (optional)
Pour the cream into a bowl and beat in either a stand mixer, like a Kitchen Aid, or a hand mixer for about 5 minutes.
As you can see above, don’t leave it alone, be sure to watch it once it starts thickening up. It will cling to the whisk like the picture below.
Once the butter is solid and yellowy, put it into a container to put into the refrigerator. Be sure to drain all the buttercream off and save it to make homemade pancakes or something that uses buttermilk. The best buttermilk you will ever have!
Before you put it into the refrigerator, add salt if desired, stir and then chill.
Print Recipe: Click on the green “print friendly” icon at the bottom of this post, and check “remove images” for a printable version.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
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{ 15 comments… read them below or add one }
If you want to avoid some mess you can also take a piece of Saran wrap and drape it around the top edge of the mixer and bowl. I’m a pastry chef and it works lovely. Fresh butter! Yum…the perfect match for some crusty homemade bread! Thanks for all you do.
i do as the above commenter mentions–i drape the bowl in saran wrap. the first time i made butter i felt like a superhero.
thanks so much….any idea how much this ended up making for you i.e. how much butter this yielded for you? just curious if it was 16oz of cream to start with, was curious if you had a guess to how much butter you ended up with
Another question – do you use it for baking and general consumption?
Lauren – Definitely! I use it just like I use the butter I buy at the store, only it tastes much better!
i use it as i would store-bought butter. i don’t store it in the fridge, i use a butter bell on the counter.
Can you please tell me what the “recipe” is? How much cream and how much salt should you use? I would not want to over-salt, but do think salted butter tastes better.
Sorry Lillian, but I don’t really measure! I did two pints of cream and I actually didn’t salt mine. I salt once it goes on my food. But I would do about 1/2 to 1 teaspoon per 2 pints you mix.
If your cream is room temperature or a little warmer, it will whip into butter faster. Likewise, have your cream really cold before you beat it for whipped cream!
Hi, I am doing this right now. I must be doing something wrong although i read and re-read the directions to make sure i didnt miss anything and mine is just looking like a bunch of froth. Any clue as to what i might be doing wrong? Thanks!!
Nina – Keep beating, it takes up to 10 minutes for it to turn into butter. I set my KitchenAid on 4 for around 8 minutes, and cover it with a towel so it doesn’t slosh everywhere!
I fun thing to do with kids is to pour a bit of the cream in a clean baby food jar and shake! It takes time but is super fun and like your butter taste GREAT!
We have don this with quart jars- SHAKE -shake -Shake!!!!
When I was in second grade, we made butter for a Thanksgiving feast. We shook cream in jars with lids and took turns. I’m sure it took all day long. I’d love to do this for Thanksgiving, using your method of course!
My Inlaw’s have a milk cow so we make butter from the cream every other day. We have found that if When you are done and pour the Buttermilk off if you will add water and stir pour it out and do it again it will get rid or more of the milk and will last longer. The homemade butter is SO much better!