Homemade butter has been a kitchen staple in American households since the 19th century, when dairy farms supplied fresh cream to families. Making butter at home allowed people to control flavor and freshness before industrial margarine became common.

In the Southern United States, butter is often salted and sometimes mixed with herbs. In New England, cultured butter made from fermented cream is popular, giving a tangy flavor. Midwestern farms traditionally produce sweet, unsalted butter from high‑fat cream.

Fresh butter is typically served softened at the table with bread, rolls, or biscuits. It can also be melted over corn on the cob, used in pan‑frying, or incorporated into baked goods for a richer texture.

Homemade butter is often featured at harvest festivals, farm‑to‑table events, and during Thanksgiving when families showcase farm‑fresh products. It also appears in holiday gift baskets as a rustic, artisanal treat.

Fresh butter pairs beautifully with cornbread, biscuits, pancakes, and grilled corn. It also enhances the flavor of mashed potatoes, sautéed greens, and baked fish.

The authentic ingredient is high‑fat (35% or higher) heavy cream. Acceptable substitutes include cultured cream for a tangy butter or half‑and‑half, though the yield will be lower. Whole milk can be used only if a much larger volume is processed.

Common mistakes include using low‑fat cream, stopping the mixer too early before the butter separates, and not washing the butter enough, which can cause it to turn rancid quickly.

An electric hand mixer allows you to control speed easily and works well in a standard kitchen bowl. A stand mixer can be used, but the hand mixer is more accessible for most home cooks and matches the video’s demonstration.

Yes, you can make butter ahead. Store it in an airtight container in the refrigerator for up to two weeks or freeze it for up to six months. Keep the buttermilk collected in a separate jar for later recipes.

The butter should be a solid, pale‑yellow mass that holds together when pressed. The water used for washing should become clear, indicating most buttermilk has been removed.

The YouTube channel Brooke Ervin focuses on simple, beginner‑friendly cooking tutorials that emphasize fundamental techniques, kitchen hacks, and making everyday ingredients from scratch.

Brooke Ervin emphasizes minimal equipment, clear step‑by‑step narration, and practical tips like washing butter to prevent rancidity, making dairy projects approachable for home cooks without professional tools.