Making homemade butter is quick, easy and fun. This simple recipe will have you making your own in minutes.
I recently visited The River Cottage and one of the highlights was making my own butter in the cookery school. It’s something I’ve had on my list to try for a long time, I just hadn’t got around to it (there are a lot of things on my list like that!).
It turns out that making your own butter is really easy, you simply over whip double cream until it has separated, squeeze out the excess liquid, season and pop it into the fridge.
Since I got back and told my son (who’s 5) that I’d been making butter he’s been asking to make it with me. However, he’s not a fan of my (sensible) way of making it. When I told him I’d been making butter he asked how I had done it. He then happily announced that he knew another way – if you put milk (he meant cream) into a jar and run around then it’ll turn to butter. I asked where he’d learnt it expecting it was something they’d shown him at school, only to be told that he’d learnt it from Thomas the Tank Engine!
We haven’t tested out his way yet (it sounds like much harder work than using the mixer) maybe we’ll try it out over half term next week.
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Quick and Easy Homemade Butter
INGREDIENTS
- 300 ml Double cream - you can use as much or as little as you'd like
- A pinch of salt - optional for if you want to make salted butter
- Iced water - optional for if you want to prolong the life of the butter.
INSTRUCTIONS
- Whip the cream on high speed until you form butter (you’ll know this has happened as you’ll see quite a lot of liquid in the bottom of the bowl). Add salt if you wish to make salted butter.
- Using a spatula or a wooden spoon keep mixing by hand to squeeze any excess buttermilk from the butter.
- Remove the butter from the bowl a lump at a time and give it a quick squeeze with your hands, before setting aside.
- If you want to prolong the life of the butter, dip it into a bowl of iced water to rinse of any leftover buttermilk. Pat dry with clean kitchen paper.
- Form the butter into a lump (in whatever shape you fancy) and refrigerate until you want to use it.
NOTES
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
There are loads of uses for the buttermilk squeezed out of the butter. Here’s a few ideas…
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Suitable for Vegetarians
- Gluten-Free
- Egg-Free
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Soya-Free
- Sulphur Dioxide & Sulphite-Free
- Fish-Free
- Crustacean-Free
- Mollusc-Free
- Celery-Free
- Mustard-Free
- Lupin-Free
Dawn says
this is on my to do list for today as I have left over cream from Xmas thankyou for the simple steps and not so involved instructions
Rob says
Just tried this and it was amazing! Thanks for the recipe.
Karen White says
I’ve made cream before (using a Bel cream maker) but have never tried butter. I will rectify that very soon having read your recipe and seen the successful result.
Anne says
Tried this today and it worked well. I rinsed and dried my butter as directed. Any idea how long it will keep fresh in the fridge?
Charlotte Oates says
Just the same as regular butter!
Abdel says
Can you use extra thick double cream?
Charlotte Oates says
It is best to use regular double cream as some extra thick varieties can contain thickening agents. Saying this, I have heard people say that they have had success with extra thick cream but I haven’t tried and tested it myself to be able to confirm.
Cyndy says
Can you use half and half cream (like for coffee)?
Charlotte Oates says
Unfortunately not as the high fat content of heavy cream is what gives you the butter. Half and half won’t contain enough fat to make any reasonable amount of butter.
Brenda says
Brilliant. I actually only make butter when I can get reduced cream, makes it very cheap, good butter. Just bought 6 litres of cream for 60p, so guess what I’ve been doing?
Milky says
Where do you get 6 litres of cream from?
Charlotte Oates says
Any shop with a large enough stock.
I’m not sure where you can bulk buy cream, especially as I’m not sure which country you’re in.
LaLa says
I work at a supermarket and buy the double cream when I reduce it! My mum makes ghee from them. Got like 24 tubs of 300ml the other day for 41p each
Andrew Phillips says
I don’t know how long ago you posted this or if you will reply. I gave it a go and its amazing to watch. I add some salt but didn’t get the deep salted taste. How much do you put in for a country salted (heavy salted) butter please.
Charlotte Oates says
I’m not sure as I prefer lightly salted butter – sorry.
Julie Birch says
I used this recipe at work. I use the buttermilk in my scones. And of course the butter thick on top. Residents love them. Thanks
Mel says
I used to make my own butter but got out of the habit, so thank you for the reminder.
Mel says
I used to make my own butter but got out of the habit, this has given me inspiration to get back to it.
Do you have any buttermilk recipe suggestions to use the buttermilk up please.
Charlotte Oates says
I don’t have many, but you could try my gingerbread cupcakes or some soda bread.
Elybeth says
Can I use this butter to bake things like cookies or cakes?
Charlotte Oates says
Yes
Sally says
I’ve seen it done by putting the cream in a jam jar and shaking….. But, that’s a lot of shaking and tired arms…. Did your little boy ever try it by running around.
Charlotte Oates says
We didn’t try it in the end. It’s still on my list 🙂
I agree about the tired arms, that’s why I use a mixer. I’ve known people try it with a hand whisk before and they were exhausted.
Annette says
This is so good and extremely easy.
tam says
What is double cream?
Charlotte Oates says
It’s similar to heavy cream, which you could use as a substitute.
Steph @MisplacedBrit says
Absolutely brilliant! I’ve never even thought of making my own butter! Pinned right away 🙂 Your pictures are fantastic!
Thanks for linking up to #CookBlogShare
Charlotte Oates says
Definitely give it a try, it’s so quick and easy.
Stephanie says
Wow. I have lists like that, but making butter isn’t on them. Perhaps it should be? If it makes it onto the list I think I prefer the non running around version 😉 #cookblogshare
Charlotte Oates says
It should definitely be on your list. If nothing else it’s a great way to use up leftover double cream.
I’m with you, I’d alway choose the food mixer version, but I think I’m going to have to give in and try the other way with the boys soon. Hopefully it’s not too exhausting!
Maryon Jeane says
Leftover double cream – what’s that? Is it in the same category as those recipes which use “leftover wine”?…!
Seriously, I’ve been making my own butter (from cream from a small herd of properly-reared, named(!) Guernsey cows) for over a year now, using my Thermomix. The butter is not only the most delicious we’ve all ever tasted, it’s actually cheaper than buying equivalent quality butter. Amazing.
The only relatively slow step is getting all the whey out of the butter, so I’m looking into ways of making this step quicker. I think that wooden paddles will help – ?
Honest mum says
Oh wow, amazing! Always wanted to make butter. Thanks for linking up to #tastytuesdays x
Charlotte Oates says
You should definitely try it, it’s so quick and simple. The boys would probably enjoy getting involved too!
Nicoletta @ sugarlovespices says
Wow Charlotte, is it that easy to make your own butter? That is great! I am going to give it a try. Thanks for sharing, it looks fabulous.
Charlotte Oates says
Yes, it’s really that simple, I’m annoyed at myself for not trying it sooner. Let me know how it goes when you try it.
Su {Ethan & Evelyn} says
This sound like fun. Something that my boy and I can do together. 🙂 Thanks for sharing. #TastyTuesday
Charlotte Oates says
I’ve not made it with the boys yet (due to Daniel’s insistence that we do it his way!), but I’m sure they’d enjoy it. I think they’d find watching the cream turn to butter quite fascinating.