“Homemade Butter Recipe
“Homemade Butter Recipe 🧈 is a easy American recipe that serves 8. 102 calories per serving. Recipe by Brooke Ervin on YouTube.
Prep: 6 min | Cook: 20 min | Total: 30 min
Cost: $4.05 total, $0.51 per serving
Ingredients
- 1 liter Heavy Cream (cold, 35% fat for best yield)
- 1 teaspoon Salt (optional, for salted butter)
- 2 cups Cold Water (for washing the butter)
Instructions
Gather Ingredients and Equipment
Measure out 1 liter of cold heavy cream, 1 tsp salt (optional), and 2 cups cold water. Set out a mixing bowl, electric hand mixer, spatula, jar, and a basin for washing.
Time: PT5M
Add Cream to Bowl
Pour the heavy cream into the mixing bowl.
Time: PT1M
Whip the Cream
Using the electric hand mixer on high speed, beat the cream continuously. After about 8‑10 minutes it will become thick whipped cream, then continue beating until the mixture separates into yellow butter solids and a milky liquid (buttermilk). This usually takes 12‑15 minutes total.
Time: PT15M
Separate Butter and Buttermilk
Stop the mixer. Using the spatula, scoop the butter solids into a clean bowl and pour the remaining liquid (buttermilk) into the prepared jar for later use.
Time: PT2M
Wash the Butter
Place the butter in a bowl of cold water. Gently knead and press the butter with your hands or spatula, changing the water as it becomes cloudy. Repeat with fresh cold water until the water runs clear, indicating most buttermilk has been removed.
Time: PT5M
Dry and Season
Pat the washed butter dry with paper towels. Shape it into a block or log. If you like salted butter, sprinkle the optional salt evenly over the surface and knead it in.
Time: PT2M
Store the Butter
Transfer the finished butter to an airtight container and refrigerate. It will keep for up to two weeks. For longer storage, wrap tightly and freeze for up to six months.
Time: PT1M
Nutrition Facts
- Calories
- 102
- Protein
- 0.1 g
- Carbohydrates
- 0 g
- Fat
- 11.5 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-Free, Keto-friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of Heavy Cream: Half-and-half (will yield less butter), Whole milk (requires larger volume)
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Mixing Bowl
- Electric Hand Mixer
- Spatula
- Jar with Lid
- Fine Mesh Sieve (optional)
- Cold Water Basin (optional)
Critical Steps — Do Not Skip
- Whipping the cream until butter separates from buttermilk.
- Washing the butter thoroughly in cold water to remove residual buttermilk.
Chef Tips from the Video
- Chill the mixing bowl and beaters before starting; cold equipment helps the butter form faster.
- For a richer flavor, use cultured heavy cream instead of regular heavy cream.
- If you prefer a softer spread, add a tablespoon of melted water (clarified butter) after washing.
Troubleshooting
Butter does not separate after 15 minutes of mixing.
Make sure the cream is at least 35% fat and the mixer is on high speed. Warm the cream slightly (to about 20 °C) and continue mixing.
Butter feels watery or crumbly after washing.
Continue rinsing with fresh cold water until the water runs clear, then pat the butter dry thoroughly before shaping.
Buttermilk is too thick to pour into a jar.
Strain the buttermilk through a fine mesh sieve or cheesecloth to remove any remaining butter particles.
Storage
Refrigerator: Up to 2 weeks in an airtight container.
Freezer: Up to 6 months, wrapped tightly.
Room temperature: Not recommended; butter may spoil within a day.
Make-Ahead Tips
- Store the collected buttermilk in the fridge for up to 5 days; great for baking.
- Shape butter into small pats for quick portioning.
Frequently Asked Questions
What is the cultural significance and history of homemade butter in American cooking?
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.
What traditional regional variations of butter exist in American cuisine?
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.
How is homemade butter traditionally served in American households?
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.
What occasions or celebrations is homemade butter associated with in American culture?
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.
What other American dishes pair well with homemade butter?
Fresh butter pairs beautifully with cornbread, biscuits, pancakes, and grilled corn. It also enhances the flavor of mashed potatoes, sautéed greens, and baked fish.
What are the authentic traditional ingredients for homemade butter versus acceptable substitutes?
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.
What are the most common mistakes to avoid when making homemade butter?
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.
Why does this homemade butter recipe use an electric hand mixer instead of a stand mixer?
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.
Can I make homemade butter ahead of time and how should I store it?
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.
What texture and appearance should I look for when making homemade butter?
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.
What does the YouTube channel Brooke Ervin specialize in?
The YouTube channel Brooke Ervin focuses on simple, beginner‑friendly cooking tutorials that emphasize fundamental techniques, kitchen hacks, and making everyday ingredients from scratch.
How does the YouTube channel Brooke Ervin's approach to dairy cooking differ from other cooking channels?
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.
Last updated: August 25, 2026
