Homemade butter from liquid cream
Homemade butter from liquid cream is a easy French recipe that serves 4. 717 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 5 min | Cook: 35 min | Total: 50 min
Cost: $2.70 total, $0.68 per serving
Ingredients
- 330 ml Whole liquid cream 30% fat (Use very cold cream)
- 1 pinch Fleur de sel (Optional, for salted butter)
Instructions
Prepare the equipment
Gather the shaker (or Tupperware), the bowl, the mixer, the clean cloth and the strainer. Pour the cream into the chosen container.
Time: PT5M
Shake the cream (shaker option)
Close the shaker and shake vigorously for about 10 minutes. The cream will go from liquid to a grainy texture and then to butter.
Time: PT10M
Whisk the cream with the mixer
Pour the cream into the mixer’s bowl and whisk on medium‑high speed. After reaching whipped‑cream consistency, continue whisking for 12‑15 minutes until the mixture separates into pale yellow butter and liquid buttermilk.
Time: PT15M
Drain and press the butter
Place the cloth over a strainer or a collection bowl. Pour the bowl’s contents into the cloth, let the buttermilk drain, then gently press the butter with your hands or a spatula to extract as much liquid as possible.
Time: PT5M
Shape and season
Transfer the butter to the chosen mold or ring, form a small brick or a ball. Sprinkle the fleur de sel if desired and smooth the surface with the spatula.
Time: PT5M
Nutrition Facts
- Calories
- 717
- Protein
- 0.9 g
- Carbohydrates
- 0.1 g
- Fat
- 81 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑free, low-carb, keto-friendly
Allergens: Milk
Ingredient Substitutions
- Instead of Whole liquid cream 30% fat: 35% fat cream, Thick soy cream (for a vegan version, yields a different butter)
- Instead of Fleur de sel: Sea salt
Equipment Needed
- Shaker or plastic jar (e.g., Tupperware) (optional)
- Electric mixer with whisk
- Mixing bowl
- Clean cloth or cheesecloth
- Strainer
- Silicone spatula (optional)
- Mold or pastry ring to shape the butter (optional)
Critical Steps — Do Not Skip
- Continue whisking the cream until the butter fully separates from the buttermilk.
- Press the butter in the cloth to remove as much buttermilk as possible, otherwise the butter will stay wet.
Chef Tips from the Video
- For extra‑creamy butter, add a teaspoon of ice water during pressing.
- Incorporate lemon zest or spices (Espelette pepper) for tasty variations.
Troubleshooting
Butter does not form, the cream remains as whipped cream.
Continue whisking for an additional 5‑10 minutes. The colder the cream, the faster the separation.
Butter is grainy and still releases buttermilk.
Press further in the cloth and rinse quickly under cold water to remove remaining buttermilk.
Butter has a bitter taste.
Check that the cream is not expired and rinse the butter one last time with cold water.
Storage
Refrigerator: Store in an airtight container 1‑2 weeks.
Freezer: Package in portions and freeze up to 3 months.
Room temperature: At room temperature, unsalted butter keeps for a maximum of 1 day.
Make-Ahead Tips
- Homemade butter stores very well; make it ahead for your pastries.
- Form small individual portions to make dosing in recipes easier.
Last updated: August 21, 2026
