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READY IN 10 mins

Homemade Butter

Read Reviews (44)

"We have made this recipe a Thanksgiving Day tradition in our family since my son was in kindergarten. Open the container and -- voila! -- you have homemade butter. Pour off the buttermilk (or drink it if you like)and place the butter in a serving dish. Great on dinner rolls. The little ones will be proud to have helped prepare the meal." — DD123

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All about Cream

Original recipe makes 32 servings Change Servings

1 pint heavy cream

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Directions

Fill airtight containers approximately half full with heavy cream. Securely cover containers and shake until thickened.

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PREP 10 mins
READY IN 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 16, 2005

I went the lazy route here, and used my Kitchen Aid mixer. The butter tastes great! Also try adding Strawberry Preserves, or Cinnamon & Sugar. They make a yummy butter, and go great over toast or bisquits. For those of you who have never made homemade butter, it takes some time. You will first get whipping cream, and then the cream will start to form chunks. Beat until the butter forms one large chunk, and the butter turns a light yellow. There will be leftover buttermilk, which you can save for later use. IMPORTANT** After draining excess buttermilk off of the butter, rinse the butter in cold water. Get as much of the excess buttermilk off as you can. If you don't do this, the butter will spoil in the fridge.

—HOLLY D

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Most Helpful Critical Review

Oct 22, 2003

this did not turn out like butter at all. all i ended up with was whipped cream. since there are so many good reviews, this maybe my fault.

—Bam!

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46 Ratings

Jun 21, 2005

I have used the jar method before, but I find that if you pour the cream in a deep bowl, you can use your mixer to beat. I would start out on slow and increase as it thickens. When it goes to whipped cream, I take some out for toppings. When it starts turns into buttermilk, I save it to use on pancakes. Then keep beating until it turns to butter draining all the liquid. Make sure you start out slowly or else it will splash all over. This way is a lot easier and less tiring. Thanks for posting this DD.

—AIRAMA

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Sep 11, 2003

I've been making this since I was a kid. If you drop something solid into the container like a clothespin, the solids stick to it and it reduce the shaking time. I sometimes add different spices or fruits like applesauce for over french toast or put it in butter moulds to make it fancy.

—ALETA14

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Jun 02, 2010

I think the recipe should have mentioned that after you make the butter, you need to "wash" it to remove all of the butter milk, or it will spoil. My mom taught me to wash butter by draining off the milk liquids, then running COLD water into the jar and pressing the butter with the back of a spoon to release pockets of butter milk trapped inside of the butter. It takes several washings to get it completely clean. If you are eating all of the butter within a short amount of time, washing is not so crucial.

—kris

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Mar 29, 2005

I remember making this as a kid in my second grade class. It is so fun for kids. I remember adding salt like some of the others have said. Also, since it is so hard to shake it that long, here are some tips: If you are using a plastic container, add a marble or two and the process will be a lot faster. If you are using a glass container you can use a marble if you are really careful, but it can break the glass. I have used about 5 clean paperclips instead and it works well in a glass container. Just remember to fish out the marble/paperclips when you have your butter!!!

—CakeJunkie

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Jul 23, 2003

I'm actually amazed that this worked. I shook it for about 20 minutes, while my husband just stared at me as if I were strange ;) It tasted just like unsalted butter, now I know where to turn if I'm ever in a bind! Thanks DD!!

—I'm nuts too...

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Jun 06, 2004

Boy did my arms get tired! I gave up and finished it in the Kitchenaid -- I had butter in about 30 seconds! I added a bit of salt and served it with freshly baked biscuits. A great way to use up leftover heavy cream. The kids enjoyed watching it turn from "milk" to butter. I can't believe how it even turns yellow.

—IMP70

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Nutrition

Calories
51 kcal
3%

Carbohydrates
0.4 g
< 1%

Cholesterol
20 mg
7%

Fat
5.5 g
8%

Fiber
0 g
0%

Protein
0.3 g
< 1%

Sodium
6 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Homemade Butter

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 51
Calories from Fat: 50

% Daily Value *
Total Fat 5.5g 8 %
Saturated Fat 3.4g 17 %
Cholesterol 20mg 7 %
Sodium 6mg < 1 %
Potassium 11mg < 1 %
Total Carbohydrates 0.4g < 1 %
Dietary Fiber 0g 0 %
Protein 0.3g < 1 %
Sugars 0g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 1 %
Iron < 1 %
Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.