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Did you know that making Homemade Butter is SO simple? If you have leftover cream, here’s a quick guide to making your very own deliciously creamy, fresh butter.

A wooden chopping board with a slab of homemade butter, half of it sliced, with a knife to the side and a layer of baking parchment paper underneath.

It can be quite surprising when you learn how to make butter at home – and that it simply involves whipping the cream, separating the solid part from the liquid part, making it cold and squeezing it into a block.

Whaaaat?!

What’s the point of a DIY butter recipe when it’s something we just buy all the time, I hear you ask? 

Hear me out: Are there times when you have an excess of double cream in your fridge and you know it’s going to go out of date before you’ve had a chance to use it? (Christmas, I’m looking at you.)

Butter is the answer!


The bonus of buttermilk

Butter is double cream that’s been whipped into a solid and becomes separated from the liquid. 

This liquid is traditional buttermilk.

This is not to be confused with the buttermilk found in supermarkets, which is cultured and is the kind usually used in baking (and more common in the US).

You can use it as a drink or still use it in home baking though (pancakes, cakes etc) – it’s delicious. It’s also great in soups, salad dressings or as a coating for chicken.

Homemade butter slathered thickly onto a slice of brown bread, on a white plate with a knife to the side.

Homemade Butter FAQs

What kind of cream is best to use for making butter?

It’s best to use double cream for this – or if you’re outside of the UK, heavy cream or rich cream.

This type has a higher fat content than thinner creams and gets the right kind of results we need. 

The better quality cream you buy, the better the results will be for your butter.

Can I use single cream to make butter?

No, it doesn’t have a high enough fat content.

Can you freeze homemade butter?

Yes! This is great to freeze and another reason why it’s so resourceful to use your cream up this way. 

Package it up really well in baking paper and again in another layer (cling film or foil), label it up and freeze for up to 3 months.

Defrost it in the fridge when you want to use it again. If you need it quicker, you can grate it.

How long does homemade butter last?

Make sure you rinse the buttermilk out really well for it to stay fresher for longer.

It will have a shorter shelf life than shop bought butter, but it should still last about 2-3 weeks.

You can smell when it’s not okay to eat, so give it a good sniff.

Salted vs sea salt homemade butter

The amount of salt you use, or don’t use, is down to personal preference. 

If in doubt, you can always add salt to use once it’s ready to use, so you can customise it accordingly (such as baking vs spreading it onto toast, for example).

But if you’d prefer to mix it in before it sets, go for it. 

Regular salt will be more subtle. Sea salt will be more savoury and sharp. I love to use flaky sea salt, for that crunch! 


How to make Butter at Home

Churned up butter in a metal whisking bowl for step 1 in the recipe for Homemade Butter.

1. Put your cream into a mixer with a balloon whisk attachment. Whisk until it’s thick and separated.

Churned butter in a sieve, with buttermilk underneath in a bowl, for step 2 in the recipe for homemade butter.

2. Drain off the liquid in a sieve into a bowl.

A glass bowl with ice in, with two hands showing how to form butter.

3. Put the solids into a large bowl of ice water and squeeze it with both hands. Change the water and repeat.

Two hands from above wrapping a small parcel of homemade butter in baking paper.

4. Press the butter into shape using baking paper, and wrap it up well to store.


Homemade Butter Flavour Variations

You can get as inventive as you like with your own butter! For example…

➡️ Add garlic to make homemade garlic bread

➡️ Add herbs for a savoury accompaniment to a main dish, or as it’s own starter

➡️ Add chopped chillies for a kick

➡️ Add parmesan for a cheesy hint

➡️ Honey, citrus fruit and spices all work too!

HOW TO STORE HOMEMADE BUTTER

Wrap it well in baking parchment or an airtight container and refrigerate or freeze.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 1 vote

Homemade Butter {Easy & Delicious}

Make your own deliciously creamy Homemade Butter using this simple method with double cream. Add your favourite flavours or leave it plain for baking. Store it in the freezer or fridge. Enjoy!
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8

Ingredients 

  • 500 g Double cream , See notes

Instructions 

  • Put your cream into a mixer with a balloon whisk.
  • Whisk until the solid and liquid separates.
  • Drain off the liquid into a bowl with a sieve.
  • Put the solids into a large bowl of ice water, and using clean hands, squeeze it together to wash the butter. Change the water and repeat.
  • Add any salt you'd like to at this point.
  • Press the solid butter into shape using baking paper, wrap well and store.

Notes

Cream: It doesn’t matter how much cream you use – use what you have! Double cream is also known as rich cream or heavy cream
Salt: Add salt to taste or add it in after. Use regular table salt or sea salt
Flavourings: Customise with your preferred flavours – garlic, cheese, herbs, citrus, honey or chillies all work well
Leftover liquid: This is buttermilk so keep it to use in baking or cooking, or just drink it as it is. It’s delicious! 
Storing: Wrap it well in baking parchment or an airtight container and refrigerate or freeze

Nutrition

Calories: 213kcalCarbohydrates: 2gProtein: 2gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 71mgSodium: 17mgPotassium: 59mgSugar: 2gVitamin A: 919IUVitamin C: 0.4mgCalcium: 41mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Family Food
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Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

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1 Comment

  1. 5 stars
    I never realised it was so simple! It really works and is so delicious. I have batches now of plain butter and herby butter ready for Christmas – thanks Sarah.