Homemade butter

Total 15 min
Plus chilling time
Makes 1 cup



2 cups
35% cream


  • WHISK cream in a stand mixer on high until it becomes pale yellow and the buttermilk separates from the butter, about 15 min. Transfer to a strainer set over a large bowl and drain, reserving buttermilk for another use. Rinse butter well under cold water. Using a spatula, press remaining liquid out of butter until no more remains. Pat dry with kitchen towel and shape in to a brick. Use right away or cover with plastic wrap and refrigerate up to 2 weeks.

Kitchen tip: To make spreadable butter, wipe out mixer bowl then return rinsed and drained butter. Whisk on high with 1/3 cup canola oil and 1/2 tsp sea salt until fluffy and smooth, 2 min. Transfer to a mason jar. Cover and refrigerate for up to a week.

Three ways to soften butter in a hurry:
1. Grate it.
2. Shave it with a vegetable peeler.
3. Dice it into tiny cubes.

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