Making my own butter has been on my mind for a few months now. I wonder why I waited so long to make my own butter. I knew it only contained one ingredient – heavy whipping cream – yet, I dragged my feet for MONTHS before finally trying to make my own. Surprisingly, this recipe was SUPER EASY and came out perfectly on my first try. Now, I don’t know if my family will ever allow me to switch back to store-bought butter. They are so spoiled with my creamy homemade version that they are completely used to my butter. I can’t complain – it’s WAY creamier than any butter I have ever bought at a store.
It goes great smothered on toast, Corn Bread, Buttermilk Pumpkin Biscuits, Corn Soufflé, Mashed Potato Casserole, and Jalapeño Popper Crescent Rolls!
If you really want to impress your guests, serve this Homemade Butter with rolls at a holiday party or dinner, or bring it to a potluck, party, or get together along with a baguette! Everyone will ask what kind of butter you brought and you can let them in on the secret of how to make your own Homemade Butter! If you like this recipe, then you’ll love my easy and insanely delicious Homemade Ranch Dressing and Homemade Buttermilk recipes!
Why you should make Homemade Butter
If you have kids around, have them help make it and let them learn how liquids can transform into solids. It’s not only fun for kids to see, but as an adult having bought butter for decades, and now, making it myself, is pretty amazing. It’s interesting to watch the chemical transformation process. I never realized how much tastier homemade butter was until I made it myself. At least once in your life, you must try making it! It’s shockingly EASY (and fun to watch!).
History of Butter
Butter is as old as western civilization, according to the Butter Journal’s article. In ancient days, butter was used as a medicine to treat coughs as well as spread over aching joints. Butter was even mentioned in the Bible, when Abraham and Sarah offered the visiting angels meat, milk, and the creamy yellow spread.
Although butter may have been invented accidentally, the earliest records report that people in the Mediterranean have used butter for years. In fact, butter was the choice of fat for tribes in northern Europe so much that a famous poet referred to the barbarians as “butter eaters.” By the 12th century, the butter business exploded all over northern Europe and statistics reveal that Scandinavian merchants exported numerous quantities annually, making butter a focal point of their economy. By this time, butter was so essential to life in Norway that the king demanded a bucket of butter every year as a tax.
Fast forward to today and the world still loves butter as much as it did in the 12th century. Butter has become even more favored as margarine was found to cause cardiovascular problems. Butter is a necessity with many meals, especially holiday meals – so much that a local gourmet store here in Utah sells butter shaped as turkeys for Thanksgiving!
Ingredients in Homemade Butter
Heavy whipping cream. Heavy whipping cream, also known as heavy cream, is the main ingredient in this recipe.
Salt. Salt is an optional ingredient.
How to make the best Homemade Butter
STEP 1: Pour the cream into a food processor or blender. Mix on high until the butter separates from the liquid, about 9-10 minutes.
STEP 2: Strain the liquid from the butter. Use a spoon to add the butter to a Mason jar or airtight container.
STEP 3: If desired, season with salt.
STEP 4: If you make this recipe, don’t forget to leave a rating and comment!
More EASY recipes you’ll love!
Final Thoughts
Finally, if you make this Homemade Butter, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Homemade Butter
Equipment
Ingredients
- 2 c heavy whipping cream or heavy cream
- salt optional
Instructions
- Pour the cream into a food processor or blender. Mix on high until the butter separates from the liquid, about 9-10 minutes.
- Strain the liquid from the butter. Use a spoon to add the butter to a Mason jar or airtight container.
- If desired, season with salt.
- Don’t forget to leave a rating after you make this recipe!
Notes
Nutrition (per serving)
Share this recipe!
Elise’s Kitchen Favorites
