Homemade butter



15 min


1 cup

* PLUS chilling time
Homemade butter

Homemade butter. (Photo, Erik Putz.)

Channel your inner pioneer and whip up your own butter in the mixer. Or make spreadable butter by mixing in a touch of oil (brilliant for slathering on toast on chilly mornings). Delicious and just plain fun.


  • 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.