My Recipe Box

Homemade Butter


Yields 8 oz.

It’s a crime to serve a loaf of warm cinnamon raisin bread without butter. For a special treat, try making your own.

more about:
  • 2 cups heavy cream
  • 1/4 tsp. Kosher salt or sea salt

In a stand mixer fitted with the whisk attachment, whip 2 cups of heavy cream on medium speed until medium peaks form, about 3 minutes. Put a splatter guard on the bowl or drape a kitchen towel over the mixer and the bowl. Increase the speed to high and continue whipping until the solids separate from the buttermilk (you will hear sloshing), about 8 minutes.

Gather the butter into a ball and put it in a strainer. Rinse under cold water, squeezing with your hands, until the water runs clear, about 1 minute. Knead in 1/4 tsp. sea or kosher salt and shape the butter as you like. Pat it dry with a paper towel, wrap in plastic, and refrigerate for up to a month.

nutrition information (per serving):
Size : per 1 Tbs., Calories (kcal): 100, Fat (kcal): 11, Fat Calories (g): 100, Saturated Fat (g): 7, Protein (g): 1, Monounsaturated Fat (g): 3, Carbohydrates (mg): 1, Polyunsaturated Fat (mg): 0, Sodium (g): 30, Cholesterol (g): 40, Fiber (g): 0,

Photo: Scott Phillips

As a kid growing up on a North Dakota farm we never had store bought butter, only homemade. This is the way I made it as a teenager. Be sure to wash the butter well to remove all the buttermilk. This can be frozen, we always froze some in the summer time, when we had an abundance of fresh cream, for use in the winter time.

Homemade butter is amazing. It is easy to make and so delicious. If you can find fresh heavy cream that is NOT ultra-pasteurized, you will have a better result in taste. If anyone lives near a Wegmans, they carry fresh cream.

This is one of those simple little extra touches that ups the wow factor at any table. It was fresh and delicious and couldn't be easier to make. Definitely heed the advice of using a towel over the mixer, though. I did not, and it was quite a mess. Blogged about it here:

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