Easy Homemade Butter
Learn how to make rich, creamy homemade butter with just one ingredient. Easy, fresh, and perfect for spreading, cooking, and baking.
Servings: 0.75 cup
Calories: 2158kcal
Ingredients
- 2 cups cream (whole, whipping or heavy cream, with at least 30% fat content)
Instructions
- Chill the mixing bowl for 30-60 minutes, remove from the fridge, add the cream and beat until stiff peaks appear, scrape the bowl every few minutes, continue to beat until the fats have completely separated from the liquids and the cream. Now the butter has turned yellow and the butter (fats) stick to the beaters.
- Turn off the mixer and pour the mixture through a sieve into a clean bowl. The mixture in the bowl is buttermilk, do not discard. Transfer the butter in the sieve to a bowl of very cold water, take the butter in your hands and squeeze out as much moisture as possible. This is very important as it will help the butter last longer and keep it from going rancid and oxidizing. Shape the butter into any shape. Enjoy!
Notes
Homemade butter is absolutely amazing, I can't get unsalted butter where I am in Italy so this was perfect.
Store it in an airtight container and refrigerate. It will last up to a month in the fridge or store in the freezer.
Placing the butter in the cold water removes leftover buttermilk trapped in the fat, which keeps it from spoiling.
I have a delicious buttermilk lemon cake I will be sharing.
Nutrition
Calories: 2158kcal | Carbohydrates: 18g | Protein: 18g | Fat: 229g | Saturated Fat: 146g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 58g | Cholesterol: 717mg | Sodium: 171mg | Potassium: 603mg | Sugar: 19g | Vitamin A: 9330IU | Vitamin C: 4mg | Calcium: 419mg | Iron: 1mg | Phosphorus: 368mg