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butter on a butchers block

Homemade Butter

  • Author: Mila Clarke
  • Total Time: 15 minutes
  • Yield: 1 lb of butter, 2 cups buttermilk 1x


I will walk you through the steps of making butter in a stand mixer with one ingredient. It’s easy and fun, and you will love the fresh taste of homemade butter!


Units Scale
  • 32 ounces pasteurized, grade A heavy whipping cream


  1. Pour heavy cream into the bowl of a stand mixer.
  2. Turn the mixer on to medium speed and beat the cream until it thickens and forms peaks.
  3. Continue mixing on high speed until the mixture turns from whipped cream to butter.
  4. Butter will form clumps and start to separate from the buttermilk.
  5. Strain the buttermilk from the butter, and put the buttermilk into an airtight container – it will stay good for about a week.
  6. Rinse the butter in ice-cold water until it runs clear. Then strain your butter through a cheesecloth, or a sturdy paper towel to be sure you’ve gotten rid of all of the moisture (additional moisture can cause mold).
  7. At this point, you can add salt or other flavors to taste.


  • Butter can be stored in the refrigerator for up to one month in an airtight container.
  • It’s wise to have a towel around for this step of the process to cover your mixer. Once the fat starts to separate, things get a little messy.
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Category: Condiments and Sauces
  • Method: Mixing
  • Cuisine: American


  • Serving Size: 1 tablespoon
  • Calories: 100
  • Sugar: 0.9g
  • Sodium: 8mg
  • Fat: 10.8g
  • Saturated Fat: 6.9g
  • Carbohydrates: 0.8g
  • Cholesterol: 33.7mg

Keywords: Butter, how to make butter, fresh homemade butter, butter at home

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