Add your heavy cream to a bowl or the bowl of your stand mixer.
Beat on low speed then increase to medium as the cream thickens and makes less of a splash.
You'll notice the cream will turn to whipped cream. Keep beating past this step to make butter.
The cream will then separate into a liquid and chunky solids. The liquid is your buttermilk. The solids are the butter.
Strain the everything over a bowl to catch the buttermilk if you plan on keeping it.
While the butter is still in the strainer, rinse it with cold water while stirring it. This will remove any excess buttermilk and give you a longer shelf-life for you butter.
You can now add in the salt, or any other seasonings you'd like!
Reviews
Delores watson on 2025-08-23 (5 stars): Omy goodness! I ran out of butter, and looked up how to make it. Came across your recipe wow! I bake and use alot of butter, so of course I had the heavy cream. It was great, turned my back for a sec and butter milk was everywhere! LOL I've looking to see if it was cheaper to make, but looked like the same except you get butter milk... Thank you great recipe.
Kim on 2024-03-08 (5 stars): Such an easy recipe! I split it in two, blended half with smoked salt and half with honey and cinnamon :-) So good!!
musicyo on 2024-02-04 (5 stars): Best tutorial ever! You have my heart! I made butter!
Teresa Bienssz on 2023-03-21 (5 stars): Best tutorial ever! You have my heart! I made butter!
Ingrid Freeborn on 2023-01-03 (5 stars): why is it that when u make it in a jar by shaking you dont need to rinse it?
How are these 2 processes different?
thanks!
