Appetizers and Sides/ Recipes

Easy Homemade Butter

easy homemade butter, homemade butter, how to make homemade butter

Have you ever made Homemade Butter? If not, I bet you never realized just how easy it is! All it takes is a one (maybe 2) ingredients to make fresh easy homemade butter that you can flavor however you’d like!

Homemade Butter, easy homemade butter, butter on bread

So how do you make butter from scratch?

Butter is just heavy cream that has been whipped past the point of whipped cream and separated into the butter fats and the butter milk. It’s that simple!

The easiest way to make homemade butter is with a hand mixer or stand mixer. If you have strong arm muscles and about 30 minutes, you can also make this by shaking the cream in a mason jar. My kids (Coco and Ash) thought this was fun for about 5 minutes then gave up and gave the jars back to me LOL.

Can you make butter from milk?

Unfortunately no. Butter has to be made from heavy cream or heavy whipping cream. Milk does not contain enough fat to make butter.

I choose to make butter the easy way – in my stand mixer. If you don’t have a stand mixer, you can add your cream to a bowl and use a hand mixer or even use a blender. To start making the butter, you’ll add your cream to the mixer or bowl and start mixing on medium low and just keep it going.

cream in stand mixer, homemade butter, easy homemade butter

As it thickens (and gets less “splashy”) you can increase the speed to medium high. I’ll take you through the steps the cream will go through so you can make sure you’re on the right track.

As you begin beating the cream, it will first start to thicken and almost look frothy then turn Into a thick whipped cream. If you want to make a really yummy whipped cream, all you have to do is add in a couple tablespoons of sugar and a teaspoon of vanilla extract! But, lets keep going for the butter!

If you’ve gotten to the whipped cream stage, you’re almost done. Just keep beating! In just a few more minutes you’ll have butter! You’ll notice the mixture getting “splashy” again and the liquid start to separate from the solids. The solids are your butter, and the liquid is your buttermilk! butter and buttermilk, homemade butter, easy homemade butter, butter fat

Once your cream has separated like the photo above, you can turn off your mixer. You’ll want to strain the mixture into a bowl. You can reserve the buttermilk for other recipes (like these Caramel Apple Pancakes) or discard if it you won’t be using it. After straining the butter, run the butter under cold water while moving it around with a spoon. This will rinse off all of the excess buttermilk and give you a longer shelf life.

Do you need to refrigerate homemade butter?

Not necessarily. I leave mine on the counter for about a week. If you’d like to leave yours our on the counter, here are a few things you can do to ensure it stays fresh:

  • Make sure to rinse the butter quite a few times before storing to remove every bit of buttermilk.
  • Add salt. Salt helps to preserve the salt and it stays fresh longer than unsalted butter.
  • Make sure your home does not get too warm. If your home tends to get above 75 degrees, I would refrigerate the butter.
  • You could also use a butter bell to store your butter for an air-tight seal for extra freshness. But this is optional.

straining butter, easy homemade butter, buttermilk

If you want to add seasonings or salt to your butter, you can do it at this point. Just mix it in with a fork or spoon and enjoy!

easy homemade butter, homemade butter,

How much butter does cream make?

The cream almost always separates in half. It might vary slightly depending on the fat content of your cream, but if you use 2 cups of cream, you’ll end up with close to 1 cup of butter and 1 cup of buttermilk.

Once your butter is strained and rinsed well, you can store it in an air

What to make with your left over buttermilk:

easy homemade butter, homemade butter, how to make homemade butter
Print Recipe
4.93 from 13 votes

Easy Homemade Butter

Prep Time15 minutes
Course: Side Dish, Snack
Cuisine: American
Servings: 1 cup
Author: Coco and Ash


  • Stand Mixer, hand mixer, or mason jar


  • 2 cups heavy cream
  • 1 teaspoon salt (leave out for unsalted butter)


  • Add your heavy cream to a bowl or the bowl of your stand mixer.
  • Beat on low speed then increase to medium as the cream thickens and makes less of a splash.
  • You'll notice the cream will turn to whipped cream. Keep beating past this step to make butter.
  • The cream will then separate into a liquid and chunky solids. The liquid is your buttermilk. The solids are the butter.
  • Strain the everything over a bowl to catch the buttermilk if you plan on keeping it.
  • While the butter is still in the strainer, rinse it with cold water while stirring it. This will remove any excess buttermilk and give you a longer shelf-life for you butter.
  • You can now add in the salt, or any other seasonings you'd like!

homemade butter

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  • Reply
    Susan Dubose
    February 28, 2021 at 9:09 pm

    Oh my goodness it worked!!! I’m so excited to try it on my homemade bread!

    • Reply
      Coco and Ash
      March 1, 2021 at 12:45 pm


    • Reply
      Martha Savard
      December 18, 2021 at 2:09 pm

      I use the dough hook to beat the water from the butter. Diligence in water removal is required.

  • Reply
    March 12, 2021 at 4:27 am

    A great guide. You shared very wonderful article with us. Thank you for sharing it. Really love this reading.

  • Reply
    King P
    November 6, 2021 at 11:32 am

    Thank you for sharing these directions. I didn’t know butter was so easy and simple to make! I tried it for the first time and, for a first timer, I think it turned out pretty good. Straining the buttermilk out was the hardest part, but its still not bad. 5 stars!

  • Reply
    December 3, 2021 at 11:14 am

    Gonna try it today or tomorrow. Thanks for the tips. Does the salt have to wait until the end?

    • Reply
      Coco and Ash
      December 4, 2021 at 5:32 pm

      I would wait until the end and adjust for taste as needed πŸ™‚

      • Reply
        December 4, 2021 at 5:48 pm

        Tried it today. Kept the salt until the end. It’s seems like nothing is ever going to happen and then the changes come fast. Going to make another batch Monday.

  • Reply
    December 19, 2021 at 3:01 pm

    Super easy – I had almost 4 cups of whipping cream that I was able to save! Thanks for a great explanation and easy recipe.
    I was able to make mine in a food processor.

  • Reply
    February 4, 2022 at 8:14 am

    We did the shake-it method in Girl Scouts about 30 years ago. Because there were so about 10ish of us, we only had 2 (jars? cartons? don’t remember what the troop leaders put it in, and I’m not sure they believed it would work) and passed them around.

    Pro tip: definitely a great way to keep your kid entertained on a snow day, when quarantined, pr from general boredom.

  • Reply
    February 11, 2022 at 1:33 am

    You mention extending the shelf life but I don’t see mention of what the shelf life is, how long is it good for?

    • Reply
      Coco and Ash
      February 11, 2022 at 10:11 am

      Your butter should be good for about 3-4 weeks if you rinse it well πŸ™‚

  • Reply
    April 1, 2022 at 11:51 am

    No one mention the TASTE – does it taste good?

    • Reply
      May 31, 2022 at 6:03 pm

      I made it when I happened to have whipping cream but no butter. It tastes like good, fresh butter! So good on homemade bread!

    • Reply
      Mary W.
      August 12, 2022 at 1:01 pm

      Will straining and squeezing the butter through a cheesecloth help remove some of the milk and help form it into a shape you’d like or will that make a mess of the butter?

      • Reply
        Coco and Ash
        August 12, 2022 at 1:04 pm

        You don’t need to squeeze it THROUGH a cheesecloth. Just strain and rinse πŸ™‚

  • Reply
    April 5, 2022 at 10:17 am

    Does it have to be refrigerated or can it be left on the counter?

  • Reply
    June 6, 2022 at 4:43 pm

    So mine never really separated. Did I not mix it long enough?

    • Reply
      Coco and Ash
      June 6, 2022 at 4:48 pm

      Most likely that’s the problem. It will look like it’s turned to just whipped cream but you have to keep going for it to actually separate. Hope that helps!

  • Reply
    brian k patton
    June 13, 2022 at 11:30 am

    does it have to be refridgerated or can it be left out

    • Reply
      Coco and Ash
      June 16, 2022 at 12:54 pm

      I like to leave my butter on the counter for about 1 week. However, you have to make sure you rinse this extremely well. The excess buttermilk is what can make it go rancid.

  • Reply
    Kent S
    July 29, 2022 at 2:09 pm

    has anyone done more than 2 cups per batch. How about doubling ?

  • Reply
    Kent S
    July 29, 2022 at 2:11 pm

    How can you tell if you have rinsed the butter well?

    • Reply
      July 30, 2022 at 1:47 am

      I am old fashioned and shake it in a jar like the kids. What a great full body workout. I find if I buy the right whipping cream and leave it out at room temperature it takes kess time. My family loves homemade butter and may never go back.

  • Reply
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  • Reply
    October 5, 2022 at 10:00 am

    I am excited to try this. How do you store the butter milk and how long will it last?

  • Reply
    October 24, 2022 at 10:26 am

    Can you freeze this butter, want to use to bake cookies during the holiday…thanks great receipe

    • Reply
      Coco and Ash
      October 24, 2022 at 10:33 am

      Yes! You can freeze it up to 9 months πŸ™‚

  • Reply
    November 1, 2022 at 11:50 am

    Didn’t know making butter was so easy an better tasting. Thank you so much for the recipe.

  • Reply
    Ingrid Freeborn
    January 3, 2023 at 10:42 am

    why is it that when u make it in a jar by shaking you dont need to rinse it?
    How are these 2 processes different?

    • Reply
      Coco and Ash
      January 3, 2023 at 10:46 am

      You would still have to take it out of the jar and rinse it once the butter forms. πŸ™‚

  • Reply
    January 17, 2023 at 5:41 pm

    Q: can this be frozen to preserve for later?

  • Reply
    Bethany Peake
    February 13, 2023 at 2:15 pm

    OMG this makes me think back to when my Mom was growing up and she helped my grandma and probably great-grandma make homemade butter back in the day!! But 1,000,000 times easier! πŸ™‚ I can’t wait to try this! I will definitely save both because buttermilk makes any baked/cooked flour product 10x tastier. Thank you for the awesome recipe

  • Reply
    February 22, 2023 at 10:15 am

    Can you use hole milk or donyou have to use heavy cream

    • Reply
      Coco and Ash
      February 22, 2023 at 10:19 am

      You have to use heavy cream πŸ™‚

  • Reply
    Teresa Bienssz
    March 21, 2023 at 8:10 pm

    Best tutorial ever! You have my heart! I made butter!

  • Reply
    March 22, 2023 at 12:24 pm

    How do I store the buttermilk and when I use do I need to add vinegar or lemon juice to activate it??

  • Reply
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    I haven’t tried this yet, can I add fresh herbs?

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