Homemade Butter Recipe
Hi everyone!
I promised you homemade butter — and yes, it’s finally here! It took a little longer than planned… but just like cold butter that refuses to whip, sometimes things simply need more time.
Here’s my simplest, quickest recipe for homemade butter that tastes just as rich and luxurious as the most expensive French butter from the store. It’s simple — but it has a few secrets!
Since I started making butter this summer, I’ve been doing it almost all the time at home. It’s delicious, therapeutic, and honestly so satisfying to watch the cream slowly separate into golden butter and white buttermilk. It’s one of those little kitchen meditations.
To be honest — it won’t save you tons of money (maybe just a few bucks), but the flavor and freshness make it totally worth it.
And if you’re Eastern European like me, you probably understand the deep love affair we have with good butter. ❤️
You’ll need:
whole pack (any size) heavy cream or whipping cream (not half & half!)
A pinch of flaky salt (optional — for salted butter)
A stand mixer (like KitchenAid) with a whisk attachment
No mixer? You can also use a hand mixer, or even shake the cream in a large jar (it’ll just take a lot more patience and muscle power!).
A few important tips:
Use only heavy or whipping cream. Half & half won’t work — trust me, I’ve tried more than once.
Let the cream warm up before starting. If it’s straight from the fridge, it can take forever to separate. Room temperature cream whips beautifully.
The better the cream, the better the butter. Organic cream often gives you that gorgeous yellow color, just like the butter from small French dairies.
How to make it:
Pour the cream into your mixer bowl.
Start whipping on medium-high speed (around 7 if you’re using KitchenAid).
After about 8–10 minutes, you’ll see whipped cream — keep going!
A few minutes later, the cream will suddenly “break,” and you’ll see yellow butter solids separating from liquid buttermilk.
Once it looks clumpy and watery, stop mixing.
Strain the mixture through a fine mesh sieve or cheesecloth. Save the liquid (that’s homemade buttermilk — perfect for coffee!).
Rinse the butter under cold water and gently knead it with a spatula or your hands to remove extra liquid.
Add a pinch of salt if you like, then shape it into a small block or roll.