Make Real Homemade Butter Without a Churn: Simple Method

Making butter at home is more than a kitchen experiment — it yields a clean, rich flavor that elevates every slice of bread. With just heavy cream and a mixer, you can produce fresh butter that often tastes better than store-bought. For best results, use a mixer rather than trying to do this by hand; it takes far less time and energy. Here’s a clear, step-by-step guide to making butter at home.

Homemade butter does take more time than grabbing a stick at the store, but it’s worth trying at least once. You may find you love the fresh flavor and start making it regularly, or you might enjoy both homemade and store-bought — either way, it’s a delicious option.

Ingredients and Tools You’ll Need

As you whisk cream beyond the whipped stage, fat globules clump together, separating from the liquid (buttermilk). Cream temperature matters: too cold and the process takes much longer; too warm and the butter can become greasy. Let the cream come to room temperature before starting.

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If you want to double or triple this recipe, adjust the quantities in the recipe card below.

Equipment

• Hand or stand mixer (a stand mixer is easiest; a hand mixer also works)
• Whisk
• Large spoon
• Cheesecloth
• Fine mesh sieve
• Large bowls (high-sided to reduce splatter)
• Measuring cups and spoons

Ingredients

• 2 cups heavy cream (room temperature; at least 36% fat; avoid ultra‑pasteurized if possible)
• ½–1 teaspoon sea salt (adjust to taste)

How to Make Homemade Butter

A thorough rinse is essential. Any remaining buttermilk will shorten the butter’s shelf life, so rinse until the water runs clear.

Step One: Whisk

Add the cream to a large bowl or the bowl of a stand mixer. Whisk on low for about 10–12 minutes, until the cream thickens and becomes whipped cream.

Step Two: Beat

Switch to the beater attachment on a hand mixer, or continue with the whisk on a stand mixer. Beat at medium-high speed. After about 20 minutes the whipped cream will form small clumps; by 25 minutes it will begin to turn pale yellow as the fat separates.

Step Three: Reduce Speed

About 30 minutes in, liquid (buttermilk) will separate from the solid butter clumps. Reduce the mixer speed to avoid splattering. By around 35 minutes the butter clumps should be clearly separated from the whitish buttermilk.

Step Four: Separate

Line a fine mesh sieve with cheesecloth and place it over a bowl. Pour the mixture onto the cheesecloth and let the buttermilk drain into the bowl below. Use the back of a large spoon to press the butter clumps and extract as much buttermilk as possible. Save the buttermilk for baking if desired.

Step Five: Rinse

Rinse the butter with cold water for 3–5 minutes while gently pressing to remove remaining buttermilk. Continue until the rinse water runs clear. After rinsing, gather the butter in the cheesecloth and squeeze out excess liquid.

Step Six: Add Salt

Place the butter in a bowl and add ½ teaspoon sea salt. Mix thoroughly and taste, adding up to another ½ teaspoon if you prefer it saltier.

Serving & Storing Your Homemade Butter

Store butter wrapped tightly in the refrigerator for up to 3 weeks, or freeze for up to 3 months. Keep it well wrapped to prevent it from absorbing other flavors. Bring to room temperature before serving for the best spreadability.

Serve on any warm bread, biscuits, or toast.

• Spread on a soft slice of buttermilk sandwich bread.
• Top a warm cream biscuit for breakfast.
• Enjoy on a slice of cinnamon raisin or sourdough bread.

Make It Your Own

Customize your butter by adding flavors during the final mixing:

• Chopped fresh herbs for a compound butter
• Use cultured cream for a tangier profile
• Roasted garlic for a savory spread
• Different salts, like smoked salt, for varied flavor
• Reserve the buttermilk to bake pancakes, waffles, or bread

Printable Recipe