It’s almost hard to believe how easy, simple, and absolutely delicious it is to make your own butter at home and once you try it, there’s kinda no going back. A freshly made butter has a way more intense, rich, and creamy taste than anything you’ll find at the store, making this a perfect preparation for a fancy dinner or a leisurely weekend brunch.
The base is simple… whisk heavy cream until the fat separates from the liquid, and that’s really it, drain, season to your taste and you’re ready to go! I’ll give some great ideas and insights on how to make use a good homemade butter at the notes below. Let’s check the recipe!
How to Make Real Homemade Butter from Heavy Cream
Yeah i'm bringing back some of my old recipes, the recipes are all great, just the photos are a bit old, but trust me you can take the result to the bank! The... butter bank! HA! ;D
Ingredients
- Heavy Cream – 2 Packs (400ml/13.5 fl oz/1.7 cups)
- Salt – A Pinch
Directions
- You can use a wire whisk and whisk by hand, but unless you’re training for something, it’s best to use your hand blender with its base so you can just let it whisk, pour the heavy cream into a bowl, and set the mixer to maximum speed.
- In my case, it took 28 minutes for the fat to start separating. You can easily see it change from a liquid to grainy pieces of fat.
- Drain the mixture into a bowl. The watery whitish liquid is buttermilk, which you can save for later use. What remains in the strainer is butter. Let it drain for about 5 minutes.
- Then remove the butter to a bowl and add a little salt, stir a little until well mixed, and it’s ready to use!
- Store the butter in the refrigerator. I found that after a few hours in the refrigerator, the flavor improved and became more refined and creamy, enjoy!
Look for heavy whipping cream with the highest fat content available, ideally 40% fat or more. Many commercial creams contain stabilizers to prevent them from turning into butter too quickly (great for whipped cream, not so great for this recipe). If yours takes longer than 30 minutes, that’s why, just keep going, it will eventually separate!
Wash your butter (optional but recommended). After draining, knead the butter under cold running water until the water runs clear. This removes any remaining buttermilk, which extends the shelf life of your butter significantly.
Save the buttermilk! The leftover liquid is real buttermilk and is fantastic in pancakes, biscuits, or cakes. Store it in a sealed jar in the fridge for up to a week.
Get creative with flavors. Once you have your base butter, you can mix in fresh herbs (thyme, rosemary, chives), finely minced garlic, lemon zest, or even a drizzle of honey. Roll the flavored butter in plastic wrap to form a log and freeze it, perfect for melting over steaks or roasted vegetables.
It’s also perfect for a fancy dinner or brunch. Served at room temperature on a small dish with good bread, homemade butter is one of those little touches that makes everything feel special. Guests will be impressed with how your butter just tastes soooo much better! Tell them it took hours!!! ;D
This recipe for How to Make Real Homemade Butter from Heavy Cream was originally created on BakeAfter.com. Esta receita de Como Fazer Manteiga em Casa foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 340 calories; 35 g fat; 3 g carbohydrates; 2.3 g protein.Did you try this recipe?
Let me know how it turned out for you! You can leave a comment below ;D
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