DIY Butter
This guide to How To Make Homemade Butter, written by a culinary school graduate, will show you exactly what to look for, step-by-step, during the process of making DIY butter. Making whipped cream and you've overwhipped? Keep going and turn your mistake into pure, rich homemade butter.
Ingredients
- 2 cups heavy whipping cream
- ½ teaspoon kosher salt
Instructions
- Place cream in bowl of stand mixer fitted with whisk attachment. Starting on low speed and gradually increasing to high speed as cream becomes less splashy, whip cream at high speed.
- You should see the cream become whipped cream at around 2 minutes. Do not stop mixer; keep mixing.
- Continue mixing until cream separates into butter and buttermilk (this should take about 8 minutes total). It may seem like it’s not going to work, but keep mixing it and it will break quite suddenly and turn into butter!
- Transfer butter to fine mesh strainer. Discard buttermilk or reserve for another use.
- Rinse butter with cold water. Using a rubber spatula, press butter against strainer to release excess water and buttermilk. Repeat this rinsing and pressing process 2 more times.
- Wipe out mixer bowl with paper towel. Transfer butter back to mixer bowl and add salt. Mix at medium speed briefly just until salt is incorporated.
- Transfer butter to airtight container and store in refrigerator for up to 2 weeks.
Notes
- No, that’s not a typo in the recipe card. 2 cups of heavy cream only ends up making a little over 6 ounces of butter (about 1-1/2 sticks). While it’s a fun project, it’s not the most economical, to be honest.
- If your cream gets past the whipped cream stage but then liquifies into cream again and doesn’t break into butter after 8 to 10 minutes, place the bowl, cream and beater in the fridge for 30 minutes before trying again. Sometimes the fat just needs to get cold and stiffen up some, so it can grab the other fat in the bowl and separate together.
Serving: 0.5oz, Calories: 135kcal, Carbohydrates: 1g, Protein: 1g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 45mg, Sodium: 108mg, Potassium: 38mg, Sugar: 1g, Vitamin A: 583IU, Vitamin C: 0.2mg, Calcium: 26mg, Iron: 0.04mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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