I love this recipe because it’s quick, easy, and incredibly rewarding. Watching cream transform into butter feels like magic, and the flavor is so much better than store-bought. I can leave it plain for everyday use or add my favorite flavors—like garlic, herbs, honey, or citrus—for something special. It’s also a great way to make the most of leftover cream and create buttermilk at the same time, which I can save for pancakes or baking.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
500 g (1.1 lb) Double cream, see notes
Directions
I pour the double cream into the bowl of a stand mixer fitted with a balloon whisk.
I whisk on medium-high speed until the cream separates into solids (butter) and liquid (buttermilk).
I pour the mixture through a sieve, draining off the liquid into a separate bowl—I keep this as buttermilk for later use.
I transfer the solid butter into a large bowl of ice-cold water and use clean hands to gently knead and squeeze it together. This washes away any remaining buttermilk.
I change the water a couple of times, repeating the process until the water runs clear.
If I want salted butter, I add salt to taste at this point and mix it in evenly.
I shape the butter using baking paper, then wrap it tightly and store it in the fridge or freezer until ready to use.
Servings and Timing
This recipe makes enough butter for about 8 servings. It takes 20 minutes in total from start to finish. It’s ideal for spreading on fresh bread, melting over vegetables, or using in baking recipes.
Variations
I love to get creative with my butter. For savory versions, I mix in minced garlic, chopped herbs, or grated cheese. For something sweet, I add honey, vanilla, or a pinch of cinnamon. Citrus zest or chili flakes make wonderful flavored butters for fish or grilled meats. It’s also fun to shape it into small rounds or rolls for serving at dinner parties.
Storage/Reheating
I wrap the butter well in baking parchment or store it in an airtight container. It keeps in the fridge for up to 2 weeks or in the freezer for up to 3 months. I let frozen butter thaw in the fridge overnight before using. I also save the leftover buttermilk—it’s perfect for pancakes, scones, or even as a tenderizer for chicken.
FAQs
Can I make butter without a stand mixer?
Yes, I can use a hand mixer or even shake the cream in a large jar—it just takes a little longer.
What type of cream should I use?
I use double cream (also called heavy or rich cream) with a fat content of around 48%.
Can I make salted butter?
Yes, I simply mix in fine sea salt to taste after washing the butter.
What can I do with the leftover liquid?
That’s buttermilk—it’s great for baking, cooking, or drinking on its own.
Can I flavor the butter?
Absolutely! I love adding garlic, herbs, honey, citrus zest, or spices for different uses.
How do I know when the butter is ready?
When the solids separate completely from the liquid and start to clump together, it’s done.
Can I use single cream instead?
No, single cream doesn’t have enough fat to turn into butter—double or heavy cream works best.
How long does homemade butter last?
It lasts up to 2 weeks in the fridge or 3 months in the freezer when stored properly.
How do I make it extra creamy?
I make sure to knead and wash the butter well—it removes all the buttermilk and gives a smoother texture.
Can I freeze the butter in portions?
Yes, I portion it into small blocks or discs and freeze them individually for easy use.
Conclusion
This Homemade Butter is one of my favorite simple recipes because it’s so easy yet feels so special. The rich, creamy texture and fresh flavor are unbeatable, and I love knowing exactly what’s in it. Whether I’m spreading it on warm bread, using it in baking, or whipping up flavored versions, this butter always feels like a little homemade luxury that’s well worth the few minutes it takes to make
This Homemade Butter recipe transforms double cream into rich, creamy butter in just minutes. It’s fresh, flavorful, and easy to make—perfect for spreading, baking, or cooking, with the bonus of leftover buttermilk for other recipes.
Total Time:20 minutes
Yield:8 servings
Ingredients
500 g (1.1 lb) Double cream (heavy cream)
Optional: Fine sea salt, to taste
Instructions
Pour the double cream into the bowl of a stand mixer fitted with a balloon whisk.
Whisk on medium-high speed until the cream separates into solids (butter) and liquid (buttermilk).
Pour the mixture through a sieve, collecting the liquid (buttermilk) in a separate bowl to save for later use.
Transfer the butter solids into a large bowl of ice-cold water and gently knead with clean hands to remove any remaining buttermilk.
Change the water several times, repeating until the water runs clear.
For salted butter, add fine sea salt to taste and knead until evenly mixed.
Shape the butter into a log or block using baking paper, then wrap tightly and store in the fridge or freezer.
Notes
Use double or heavy cream with at least 48% fat for best results.
Flavor your butter with herbs, garlic, citrus zest, honey, or spices for variety.
Save the leftover buttermilk for pancakes, scones, or baking.
Store in the fridge for up to 2 weeks or freeze for up to 3 months.
Wash the butter thoroughly for a smoother, longer-lasting texture.
