I started making my own homemade butter when I learned about the preservatives, like diacetyl, in store-bought butter. Diacetyl, according to the CDC, has been linked to severe lung diseases. That was enough to make me switch to making my own! Plus, it’s surprisingly easy—just organic heavy whipping cream, a stand mixer, and you’ve got butter. Now, don’t get me wrong, as a working mom, I still grab store-bought sometimes. But when I do, I read the labels carefully to avoid harmful preservatives.

Making homemade butter is simple, and you can use it in everything—from spreading it on toast to whipping up a flavorful garlic bread. It’s fresh, free from preservatives, and absolutely delicious!

What You’ll Need To Make Butter

• Equipment: Stand mixer, whisk attachment, rubber spatula, strainer, clean towel, storage containers
• Ingredients: Heavy whipping cream, cold water (and optionally, avocado or olive oil)

How to Make Homemade Butter:

1. Start whipping: Add heavy whipping cream to your mixer, cover with a dish towel to prevent splatters, and slowly increase the speed. It’ll go through stages—liquid, whipped cream, and then, suddenly, butter will separate from the buttermilk.
2. Strain the buttermilk: Pour the mixture through a strainer to separate the butter. Squeeze out as much buttermilk as you can using a spoon or cheesecloth. Save that buttermilk—it’s great for pancakes or baking!
3. Wash the butter: This step helps your butter last longer. Add a bit of cold water to the butter and mix on low speed. Pour out the milky water and repeat until the water runs clear.
4. Store it: I like using silicone butter molds for easy measuring, but you can store it however you like.

Why Homemade Butter Rocks:

Homemade butter is like a blank canvas, perfect for adding flavors to suit your taste. Here are some flavor-boosting ideas:

• Herb-Infused: Add fresh rosemary, thyme, basil, or chives for a savory kick.
• Citrus Zest: Try lemon, lime, or orange zest for a bright, tangy flavor.
• Spiced: Add cinnamon, nutmeg, or cardamom for a warming touch.
• Savory Blends: Garlic, sun-dried tomatoes, parmesan, or black pepper work wonders.
• Sweet Twists: Mix in honey, maple syrup, or vanilla for a dessert-worthy spread.
• Smoked: Paprika, chipotle peppers, or a hint of smoke essence can add bold flavor.
• Fruity: Blend in strawberries, blueberries, or even a bit of pineapple for something different.
• Spicy: Jalapeños, habanero, or chipotle if you like a little heat

Quick Healthy Snack Idea: Cinnamon Toast with Homemade Butter

Here’s a snack you’ll love—whole grain toast with a sweet twist. I use Dave’s Killer Bread because it’s organic and packed with good stuff. Butter a slice of toasted bread, sprinkle a little cinnamon, and a pinch of maple sugar. Simple, healthy, and oh-so-good!

Pro Tip:

Mix in some avocado or olive oil to keep your butter soft and spreadable straight from the fridge!

Homemade butter isn’t just easy to make—it’s healthier, tastier, and fun to customize. Whether you’re making garlic butter, sweetened butter for toast, or using it in recipes, you’re going to love the fresh, clean taste!

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Homemade Butter (and Buttermilk) Recipe

Avoid preservatives in commercially produced butter and make your own. Its super easy and you can use it in any recipe that calls for butter, to butter toast or make a delightful garlic bread.

5 from 1 vote

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Prep Time 10 minutes mins

Whisking 25 minutes mins

Total Time 30 minutes mins

Course Sauce

Cuisine American

Servings 36 tablespoons

Calories

Equipment

• Stand Mixer
• Stand Mixer Whisk Attachment
• Rubber spatula
• Colander to catch your buttermilk
• Clean kitchen towel to prevent splashes
• Container to store your butter in
• Container to store the buttermilk

Ingredients

  

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• 4 cups Heavy Whipping Cream
• Cold water
• extra-virgin olive oil

Instructions

 

• Use the whisk attachment on your Kitchaid Stand Mixer. Add heavy whipping cream. Cover with a clean dish towel to prevent splatters. Starting on low and one speed up at a time, whip the cream until you are on high and continue whipping. Whip it good! (Sorry, this might not be the place.)
• As you whip Heavy Whipping Cream, it will go through a few stages: First Liquid form, second Whipped cream consistency and thrid Butter will seperate from the buttermilk. Getting to step 3 takes around 15-20 minutes of whipping on high speed. When you get to this stage, stop the mixer.
• Using a strainer over a bowl to catch the buttermilk, pour the milk and butter in. Using a wooden spoon, press out as much of the milk from the butter as you can. Alternatively, you could use a cheesecloth to squeeze out the butter. Either method works, but make sure to catch the buttermilk in the bowl. You can save it in the fridge for up to 2 weeks or freeze it for up to 6 months. I personally pour the buttermilk back into the heavy whipping cream container. Pro tip: When meal planning the next couple of weeks, encorporate a recipe that will use your buttermilk, like these delicious Hearty 6-Grain Pancakes, so you waste less of it.
• Clean your kitcheaid mixer bowl well and add your butter. Fit your Kitchenaid mixer with the paddle attachment.
• Now comes the tedious part. We have to wash the remainder of the cream from the butter so that your fresh butter lasts longer (3 months vs 2 weeks). Place a quarter of a cup of cold water into the bowl and mix for about 15 seconds on medium to low speed. Pour the milky water from the bowl down the drain and return the bowl to the mixer. Repeat the process until the water runs clear.
• From here, you can store your fresh butter in the fridge. I used to use a bowl, but since this butter isn’t soft I find it much easier to measure for recipes if I store it in a silicone butter stick mold. You can find them on Amazon. The one I have has measuring marks to make measuring a Tablespoon at a time super easy.
• Alternate step: Mix in some Avocado Oil or Olive Oil into your butter to make fridge soft butter.

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