Homemade salted butter is the second episode in my “Skip the Store” series. This recipe is rich and creamy, and only needs two ingredients and a little patience.
Info and tips for homemade salted butter
When making butter use “heavy cream” or it can also be known as “whipping cream”. This cream is usually around a 35% fat content. Make sure your cream is chilled when you start the butter making process. Chilled cream makes the separating process faster and smoother.
It’s also really important to rinse the butter under cold water and squeeze out as much buttermilk as you can. Removing the excess buttermilk helps it last longer and taste fresher. You can freeze the butter if you made a big batch, otherwise it stores in the fridge for 1-2 weeks.
You can add anything you want to your butter! Salt is basic, but fresh herbs, garlic, or honey are all fun options!
Equipment
I used my Kitchenaid Stand Mixer to make the butter.
Ingredients for homemade salted butter
- 2 cups heavy cream
- 1/4 tsp salt (optional, for salted butter)
Instructions
- Pour the heavy cream into a stand mixer bowl or a large mixing bowl if using a hand mixer.
- Beat the cream on medium-high speed. It will first turn into whipped cream, then start to clump and separate. Keep going while scraping the edges down occasionally.
- After about 20 minutes, you’ll see yellow butter solids separate from the buttermilk. At this point you can stop mixing.
- Pour off the buttermilk (save it for my buttermilk pancakes recipe if you’d like).
- Squeeze the butter under ice water, pressing gently with clean hands to wash out the remaining buttermilk.
- Place the butter on a clean flat surface and knead in salt if desired.
- Shape the butter into a ball, log, or pack into a container. Store in the fridge for up to 1-2 weeks.
- Enjoy the butter on a warm slice of my no knead Artisan Bread Recipe!
See below for a video tutorial!
If you liked this recipe be sure to try out these:
Homemade salted butter is rich and creamy, and only needs two ingredients and a little patience. Pour the heavy cream into a stand mixer bowl or a large mixing bowl if using a hand mixer. Beat the cream on medium-high speed. It will first turn into whipped cream, then start to clump and separate. Keep going while scraping the edges down occasionally. After about 20 minutes, you’ll see yellow butter solids separate from the buttermilk. At this point you can stop mixing. Pour off the buttermilk (save it for my buttermilk pancakes recipe if you’d like). Squeeze the butter under ice water, pressing gently with clean hands to wash out the remaining buttermilk. Place the butter on a clean flat surface and knead in salt if desired. Shape the butter into a ball, log, or pack into a container. Store in the fridge for up to 1-2 weeks. Enjoy the butter on a warm slice of my no knead Artisan Bread Recipe!Homemade Salted Butter
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