Tuesday, April 21, 2015

Tuesday Tips: How to Make Homemade Butter


Happy Tuesday! Have you ever made your own homemade butter?  If you are like many of us, we simply go to the store and buy it.  I'm guilty of doing that for years.  Then after making butter, I realized how utterly simple it really is to make at home and how amazing it tastes when it's freshly made.  This butter only requires one ingredient for unsalted butter and two if you want to add salt.  

I made this butter with my kids in less than 15 minutes and you would have thought I was a magician when they saw the end result.  They could not believe the stuff I buy at the store could be made at home so fast.     They were also pretty amazed at the cool buttermilk I made with the butter.  Nothing went to waste with this recipe.

Now I used the stand mixer method to make things fast and easy.  It may not be the 1800's... but nothing beats some fresh homemade butter slathered on some crusty bread.  YUM!!

1 pint or 2 cups heavy whipping cream
1/4 tsp salt (or more to taste)  ** salt is optional
2 cups ice water

Special Equipment:  Stand Mixer with Whisk Attachment

 Place heaving whipping cream into stand mixer with whisk attachment.  Mix on high.

 At the 3-4 minute mark you will start forming whipped cream.  Mix again for another 7-9 minutes until you see the butter solids separate from the buttermilk.    Strain the buttermilk from the butter solids.  Place the butter solids back into the stand mixer. 

Note:  Save that buttermilk.  It's perfect for baking or pancakes. 

Now comes the messy part..... 
Measure 2 cups of ice cold water. Place half the ice water (no ice cubes) with the butter solids.  Mix on high until the butter starts to get clumped and hard.  Then strain the butter in a fine mess strainer.  Repeat this process twice. 
Note:  You want to cover your entire stand mixer with a towel during this part or you will make a real mess with the ice water.

Once you have strained the butter for the final time, place it back into the mixer with the salt and and mix well.   Now you have your own homemade butter.   Pack butter into a airtight container and refrigerate up to a week.  Enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.


  1. Interesting! For us, it would probably be a challenge to finish in a week!

  2. I adore homemade butter. You end up consuming more too!

  3. When I was a kid I use to help my grandmother make butter from fresh cream from her cows. As a result, I've never been able to eat margarine. Your butter looks perfect Ramona and definitely would discourage the use of margarine.

  4. I have to try this! I always thought it was harder than this.

  5. I have to try this! I always thought it was harder than this.

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