Homemade Butter

5 from 1 vote

How to make butter at home

Prep Time15

Total Time15

Course: Condiment

Cuisine: Australian

Keyword: homemade butter

Servings: servings

Calories: 86kcal

Pour the 500ml of thickened cream into your stand mixer bowl. Use the whisk attachment plus the plastic cover if you have one.
Whip the cream for about 3-5 minutes. You'll notice the butter separating and leaving behind buttermilk.
Drain out the buttermilk (and keep it – see some ideas below for using it in other cooking).
Flush out the rest of the buttermilk by adding iced water (2–3 cups, adding about ½ cup at a time) and continuing to whip the butter. Remove the liquid (but don't retain, throw this out unlike the first lot of buttermilk you've kept) after adding each time. Keep going until the liquid is mostly clear. But don't overbeat or you'll end up with whipped butter.
Squeeze the remaining liquid from the butter using your spatula.
Add a pinch or two of salt and mix in (if you'd like salted butter) and form it into a rectangular shape using butter paddles or your spatula.
Store your homemade butter in the fridge.