It's time to make easy homemade butter y'all!

It's so easy to make homemade butter - just one ingredient and about 5 minutes of your time |
*This post contains affiliate links for your convenience.  If you decide to make a purchase through one of these links, I will make a commission at no additional cost to you.  See my full disclosure policy to learn more. 

I totally think butter should be it's own food group.

It's so easy to make homemade butter  that the first time I did it, it was an accident.  I was actually trying to whip some cream for a dessert topping.  A little too much whipping, and my cream turned into butter.  It was awesome!

easy homemade butter in a white ramekin and wrapped homemade butter in parchment with baker's twine

So now I make homemade butter on purpose.  I like to make homemade butter for myself and to give as gifts.

How Do You Make Homemade Butter?

Here's what you need to make homemade butter:

Homemade Butter - just one ingredient and about 5 minutes of your time |

That's right- just cream and a food processor or a blender.


Pour the cream into your food processor, then turn it on.  In less than 5 minutes, you'll have butter.

making homemade butter in a food processor
First, the cream will get to the consistency of whipped cream - perfect for topping your favorite dessert.  Then, the cream will start to look a little lumpy.  Finally, the cream will completely separate and you'll end up with butter and buttermilk.

Place a medium meshed sieve over a bowl to strain the butter.  You want to press as much liquid out of the butter as you can.  Make sure you reserve all that wonderful buttermilk for something else.  I made buttermilk pancakes šŸ™‚

Homemade Butter - just one ingredient and about 5 minutes of your time |

Place the butter back into your food processor with a tablespoon of ice water.  Pulse for a few seconds, and you'll end up with a super creamy butter.  Transfer your butter to a container or wrap in plastic wrap or parchment paper.  I like to wrap mine in parchment in half cup rolls.

Now, you could stop there and enjoy your butter as is, or take it one step further.  I like to make compound butter while I'm at it.  Before I remove my butter from the food processor, I'll add other ingredients. This time I decided to make a cinnamon sugar butter and a dill butter.

Homemade Butter - just one ingredient and about 5 minutes of your time |

For the cinnamon sugar butter, I added 1 tablespoon of sugar and 2 teaspoons of cinnamon to half a cup of butter.

For the dill butter, I added 2 teaspoons of chopped fresh dill and 1/2 teaspoon of salt to half a cup of butter. This is crazy good on salmon.

By the way, did you know you can get parchment paper and baker's twine at Dollar Tree?  It kills me how much I love that place.

And, I'm lucky enough to have a store right near me that frequently puts  pints of cream on sale 3 for $.99.  Since butter lasts so much longer than cream, I'll go buy a whole bunch and make as much butter as I can - I like to make a lot of cookies šŸ™‚

Can you believe making butter is that easy?  For the majority of the time I was making my last batch of butter, I was holding my 2 month old with one hand while pulsing with the other.  But of course you learn to do everything one handed with a newborn, right?

Next time, I'm going to try to get more creative with my compound butter - I'm thinking lavender. What would you put in your compound butter?

Homemade Butter - just one ingredient and about 5 minutes of your time |

36 comments on “Homemade Butter”

  1. Thank you for sharing this! It's definitely a keeper. I like your ideas for compound butter (especially the cinnamon.) This would be good too making garlic butter with fresh minced (or finely chopped) garlic and Italian seasoning to put on garlic bread or buttered noodles.

  2. So this may be a stupid question, but growing up everything was "butter" margarine and the like, it was all "butter" lol. So my question is…is this real butter or margarine? Question #2 how much salt would you add to make this salted butter?

    I am thinking add some honey, and have honey butter…now I NEED a new food processor šŸ™‚

  3. Don't worry, that's not a stupid question! But this is as "butter" as butter gets – no margarine in sight, LOL. For me the perfect amount of salt is 1 teaspoon per cup of butter. And I will definitely have to add some honey next time I make a batch šŸ™‚

    • I did this with one cup of heavy cream today and got about 1/2 cup of butter and 1/2 cup buttermilk šŸ‘šŸ»

  4. Thank you for sharing! I just made 2 cups of heavy cream and I got a beautiful homemade butter and 1 cup of buttermilk that I will use tomorrow mornings for pancakes.

  5. I'm actually not sure – we use it up so quickly. I've had mine in the refrigerator for up to 2 weeks and it was still perfectly good. Hope that helps!

    • Heavy or whipping cream – they’re the same thing just different name depending on where you live. Make sure it’s whipping cream NOT whipped cream, the whipping cream is heavy cream, a liquid; whereas whipped cream has already been whipped with sugar and/or vanilla to make it a topping. You could make this with other creams or milk but it will take a lot longer to get butter and won’t be as creamy.

      • I had no idea those were the same thing!! Thanks for the education and the awesome tutorial. I’m making butter first thing tomorrow!

  6. Why is your butter yellow? I just made this today and it’s delicious but my butter is white as snow! I added a dash of Himalayan pink salt. Also, my food processor took closer to 10 minutes to get that butter consistency, I also squeezed it through a cheesecloth to get as much of the liquid out as possible.

  7. Are u talking of store bought cream??
    Can I use fresh cream which floats on milk after boiling instead??

    • I am referring to store bought cream. But fresh cream sounds even more delicious šŸ™‚ I don’t have experience with that though

      • Yes, you certainly can use fresh cream after milking your cow. Just strain your cows MILK using cheese cloth or teatowel cloth or a unused diaper cloth to stain your fresh milk. Then let your milk sit for about 20-30 minutes to allow heavy cream to settle at the top or your milk.
        Now scoop heavy cream off top of milk. There you have fresh heavy cream to make fresh butter.
        My mommy would make our butter from the cows MILK.
        Molly was the best milking cow we had.
        There were 7 of us with plenty mouths to feed.
        Baked bread, ice cream, butter,much more.
        Rachel Cargill
        Event Planner/Entertainer.
        Somerset, CA 95684

  8. Can i use half and half to do this? I have a 1/2 gallon of expired unopened half and half. Would love to be able to use it instead of throw it.

  9. Thanks Jordan, I enjoyed reading this! Been meaning to do this for a while and today, as they say, is the day. I finished curing my own ham last week so will make some bread followed by the butter, and will serve with the piccalilli I made last month. Can’t wait. I’m in the UK and to be fair we don’t really get the deals you guys tend to, but this goes beyond saving money, it’s just the simple pleasure of knowing you made something yourself and knowing you’ve shown your kids a different way than just arbitrarily buying it from the shops šŸ˜€
    In terms of what to add to the butter, based on where I live, it’s a no brainer. Wild Garlic will be starting to shoot any time now, and I always make pestos & butters out of it (as well as eat it raw and cooked). Like you, I roll it into a cylinder shape, cover it in clingfilm and then freeze it. Any time i need some over the next few months,i take it out and either cut a small disk to fry something or take loads for garlic bread and such like. Thanks again, and have a great day.

  10. Can you can the better afterwards? It would require melting it down and doing water bath method??

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.