How to make Butter
- Monica Bugno
- Jul 5
- 1 min read
Ingredients & Equipment
Tub of thickened cream: (well-chilled).
Salt: (optional).
Ice Water: (for rinsing).
Equipment: Stand mixer with a whisk attachment
Instructions
1. Whip the Cream
Pour the cold cream into your stand mixer or food processor. Start on medium speed until the cream thickens into whipped cream. Increase the speed to high.
2. Watch for Separation
After a few more minutes, the cream will look over-whipped and start to break. The yellow butterfat will separate from the cloudy liquid (buttermilk). Keep the mixer going until the butter fully clumps around the whisk and the liquid sloshes freely
3. Drain and Save the Buttermilk
Turn off your mixer. Pour the contents through a fine-mesh sieve or cheesecloth into a bowl. The cloudy liquid is fresh buttermilk—save it in the fridge for baking or marinades (see below for more ideas)
4. Wash the Butter
Pour your ice-cold water over the butter and gently knead it. This helps the remaining buttermilk separate and prevents your butter from spoiling quickly. Squeeze the butter using your hands, clean cheesecloth, or the back of a spoon to extract every drop of liquid. Drain the milky water, and repeat the rinsing process until the water runs completely clear.
5. Season and Store
If you want salted butter, work your salt into the butter at this stage. Shape it into a block or log, wrap it tightly in parchment paper or plastic wrap, and store it in the fridge.
Other things to do with the Buttermilk and making compound butter
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