Homemade Butter (10-Minute Method)

 

Here’s a quick and easy 10-minute homemade butter recipe — perfect if you have heavy cream and want fresh, delicious butter without any special equipment!

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🧈 Homemade Butter (10-Minute Method)

Yields: ~1 cup butter (plus buttermilk)
Total Time: 10 minutes
Difficulty: Easy
Tools: Electric hand mixer, stand mixer, or jar with lid

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🧂 Ingredients:

• 2 cups heavy cream (cold or room temperature)
• 1/4 teaspoon salt (optional, for salted butter)
• Ice water (for rinsing the butter)

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⚡ Method 1: Mixer Method (Fastest)

1. Pour cream into a bowl:
   Add the heavy cream to your mixing bowl.

2. Whip the cream:
   Beat on medium-high speed. First, it’ll turn into whipped cream (about 3–4 minutes).

3. Keep whipping:
   Continue beating past the whipped cream stage. You’ll see the fat separate from the liquid (buttermilk). It’ll look grainy, then clump together.

4. Drain the buttermilk:
   Pour off the liquid (save it for pancakes, biscuits, or baking).

5. Rinse the butter:
   Pour in cold water and gently knead or press the butter to remove remaining buttermilk. Repeat with fresh cold water until the water runs clear.

6. Add salt (optional):
   Mix in salt for flavor.

7. Store:
   Shape and refrigerate in an airtight container. Lasts 1–2 weeks refrigerated, or up to 3 months frozen.

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🫙 Method 2: Jar Shake Method (No Mixer)

1. Pour 1 cup of heavy cream into a mason jar (fill only halfway).
2. Screw the lid on tightly and shake vigorously for 5–10 minutes.
   • It’ll turn into whipped cream around minute 3.
   • Keep shaking until you feel a solid lump form.
3. Drain, rinse, and salt as in the steps above.

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💡 Tips:

• Use high-fat, fresh cream for the best flavor.
• For flavored butter, mix in herbs, honey, garlic, or cinnamon after rinsing.
• Unsalted butter is best for baking; salted for spreading.

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Would you like me to include flavored butter variations (like honey-cinnamon or garlic-herb)?