Make Homemade Butter: 1-Ingredient Recipe in 20 Minutes

You can make fresh, creamy homemade butter in under 20 minutes using just heavy cream and a jar—no special equipment required. This simple method yields additive-free butter that's 30% cheaper than store-bought versions and customizable with herbs or spices.

Why Homemade Butter Beats Store-Bought Every Time

Forget processed spreads with hidden additives. Real homemade butter contains only one essential ingredient: heavy cream. When you make homemade butter from scratch, you control exactly what goes into it—no preservatives, stabilizers, or mystery oils. Plus, you'll save money: a pint of heavy cream ($3.50) yields 8 ounces of butter, while premium store butter costs $5+ for the same amount.

Fresh homemade butter in mason jar with wooden spoon

Your Essential Butter-Making Toolkit

Gather these simple items before starting your easy homemade butter recipe:

1 pint (2 cups) heavy cream (35-40% fat content)
Airtight glass jar with tight lid (1-quart size)
Cold water for rinsing
Wooden spoon or spatula
Fine-mesh strainer

Cream Type	Butter Yield	Best For
Heavy whipping cream	8 oz butter + 1 cup buttermilk	Classic butter
Raw cream	8.5 oz butter	Richer flavor
Cultured cream	7.5 oz butter	European-style

Step-by-Step: The Foolproof Jar Method

This no churn butter method works in 4 phases. Total time: 15-20 minutes.

Phase 1: The Transformation (5-8 minutes)

Pour cold heavy cream into your jar, filling no more than halfway
Shake vigorously using an overhand motion (like a tennis serve)
After 3-4 minutes, cream thickens to whipped stage
Continue shaking—suddenly it separates into butter solids and buttermilk

Shaking heavy cream in mason jar during butter making process

Phase 2: Washing Away Buttermilk (Critical Step!)

Unwashed butter turns rancid quickly. Here's how to do it right:

Drain buttermilk into a container (save for baking!)
Add 1/2 cup ice water to jar with butter solids
Gently shake 10 seconds, then drain cloudy water
Repeat until water runs completely clear (3-4 times)

Phase 3: Flavoring & Shaping

Now customize your homemade butter without mixer:

Add 1/4 tsp salt per 4 oz butter (optional)
Mix in fresh herbs, honey, or garlic
Press butter through strainer to remove water pockets
Shape into log using parchment paper

Troubleshooting Common Butter-Making Issues

Even beginners can avoid these pitfalls:

Problem: Butter won't form

Solution: Cream was too warm or low-fat. Use cream straight from fridge (40°F) with 35%+ fat content. Shake longer—it takes 8+ minutes sometimes.

Problem: Grainy texture

Solution: Incomplete washing. Drain buttermilk thoroughly and wash until water is crystal clear. Press butter firmly to expel moisture.

3 Creative Variations to Try Immediately

Elevate your simple butter making for beginners with these pro twists:

Lemon-Herb Butter: Mix in 1 tbsp chopped dill, 1 tsp lemon zest, and black pepper
Maple-Cinnamon Butter: Blend 2 tbsp pure maple syrup and 1/2 tsp cinnamon
Garlic Compound Butter: Fold in 2 minced garlic cloves and 1/2 tsp smoked paprika

Three variations of homemade herb butter on wooden board

Storage Secrets for Maximum Freshness

Unlike store butter with preservatives, homemade needs proper care:

Refrigerate in airtight container: 2-3 weeks
Freeze in parchment-wrapped logs: 6 months
Always use clean utensils to prevent spoilage
Store in water bath (like French method) for 1-week fridge life

Frequently Asked Questions

How long does homemade butter last in the refrigerator?

Properly washed and stored in an airtight container, homemade butter stays fresh for 2-3 weeks. Always use clean utensils when handling to prevent contamination. For longer storage, freeze in parchment-wrapped logs for up to 6 months.

Can I use ultra-pasteurized cream for making butter?

Yes, but regular pasteurized cream yields better flavor and texture. Ultra-pasteurized cream may take 2-3 minutes longer to separate and produces slightly less butterfat. Avoid ultra-filtered cream as it won't form proper butter solids.

Why did my butter turn out too soft?

Soft butter usually means incomplete washing—residual buttermilk prevents proper firming. Ensure you wash until water runs completely clear. Also, use cold water during washing and chill the finished butter for 1 hour before serving for optimal texture.

Is homemade butter actually cheaper than store-bought?

Absolutely. A $3.50 pint of heavy cream yields 8 ounces of butter and 1 cup of buttermilk. Premium store butter costs $5-7 for 8 ounces. You'll save 30-50% while getting fresher, additive-free butter with bonus buttermilk for baking.