Homemade Butter: 2-Ingredient Recipe in 15 Minutes

You can make fresh, creamy homemade butter in just 15 minutes using only heavy cream and salt—no special equipment required. This simple method yields pure, preservative-free butter perfect for spreading, baking, or flavoring with herbs.

Why Homemade Butter Beats Store-Bought

Making butter at home transforms ordinary heavy cream into a rich, customizable staple. Unlike commercial butter with additives, your version contains only:

• 100% pure dairy fat
• No preservatives or stabilizers
• Zero hidden sugars
• Full control over salt content

Plus, you'll capture the sweet, tangy buttermilk byproduct—ideal for pancakes or biscuits. This easy homemade butter recipe costs 40% less than premium store brands while delivering superior freshness.

What You'll Need: Minimal Equipment

Essential Items	Optional Upgrades
1 pint heavy cream (35%+ fat)	Wooden butter paddle
Pinch of sea salt (optional)	Cheesecloth for washing
Stand mixer OR mason jar with lid	Butter mold for shaping

Step-by-Step: Churn Butter in 5 Minutes

Pro tip: Chill all equipment first—cold temperatures speed separation. Here's the no-churn homemade butter method using either tool:

Using a Stand Mixer (Fastest Method)

1. Pour chilled cream into mixer bowl
2. Whip on medium-high speed for 8-12 minutes
3. Watch for stages: whipped cream → over-whipped → sudden separation into butterfat globules and buttermilk
4. Stop immediately when yellow curds form

Using a Mason Jar (Zero Equipment Method)

1. Fill jar ⅓ full with cream
2. Shake vigorously for 10-15 minutes
3. Pause every 2 minutes to check progress
4. Continue until liquid (buttermilk) separates from solid butter

Critical Washing Step Most Skip

Skipping this causes rancidity! To extend shelf life:

• Drain buttermilk into a container (save for baking!)
• Rinse butter under cold water while pressing with spatula
• Repeat until water runs clear (3-4 rinses)
• Squeeze out excess liquid using cheesecloth

This removes residual buttermilk that spoils butter. Your how long to make butter by hand time now pays off with 2-week freshness.

Flavor Variations: Beyond Plain Butter

Elevate your simple butter making at home with these chef-inspired twists:

Garlic-Herb Butter

Mix 2 tbsp minced herbs + 1 crushed garlic clove per cup of butter

Honey-Cinnamon Butter

Blend 1 tbsp honey + ½ tsp cinnamon into softened butter

Lemon-Pepper Butter

Stir in 1 tsp lemon zest + ¼ tsp cracked pepper

Storage Guide: Keep It Fresh Longer

Unlike store-bought with preservatives, homemade butter needs proper storage:

• Refrigerated: Wrap tightly in parchment paper (not plastic) for 2 weeks
• Freezer: Portion into ice cube trays, freeze solid, then transfer to bags for 6 months
• Room temperature: Only keep salted butter out for 1-2 days in a butter bell

Troubleshooting Common Issues

Even with this easy homemade butter recipe, problems happen. Fix them fast:

• Cream won't separate: Too warm! Chill bowl and restart
• Butter tastes sour: Incomplete washing—rinse 2 more times
• Grainy texture: Over-churned; gently knead with cold water

Why This Method Works Every Time

Commercial butter uses centrifugal separators, but our how to make butter from cream technique leverages physics anyone can replicate. Agitation breaks fat membranes, allowing globules to clump. The magic happens at 8-12 minutes because:

• Cold cream maintains fat structure longer
• Buttermilk acidity preserves freshness
• No emulsifiers prevent recombination

This isn't just nostalgia—it's food science made accessible. Now you control quality from cow to kitchen.

Frequently Asked Questions

Can I use pasteurized cream instead of raw?

Yes! Pasteurized heavy cream works perfectly. Ultra-pasteurized may take 2-3 minutes longer to separate but yields identical results. Avoid light cream—it lacks sufficient fat content.

How do I know when butter is fully washed?

Squeeze a small portion—if water runs completely clear with no milky cloudiness, it's done. Properly washed butter won't develop off-flavors for 10-14 days in the fridge.

Why does my butter taste slightly sweet?

This indicates residual buttermilk. Rinse 1-2 more times with ice water while kneading. Sweetness means faster spoilage—proper washing removes lactose that causes souring.

Can I make butter with non-dairy cream?

No—butter requires dairy fat. Coconut cream creates a spreadable oil, not true butter. For vegan alternatives, seek dedicated plant-based butter recipes using different techniques.