Description
There’s something magical about making your own butter—watching cream transform into something rich, spreadable, and completely fresh. With just one ingredient and a little effort, you can create a kitchen staple that’s better than store-bought. Once you taste it, you won’t go back!
Ingredients
Scale
2 cups heavy cream (preferably not ultra-pasteurized)
Optional: Pinch of salt
Instructions
Pour cream into a stand mixer, blender, or jar with a tight lid.
Whip, blend, or shake vigorously until the cream separates into yellow butter solids and liquid buttermilk.
Strain off the buttermilk and save for baking, if desired.
Rinse the butter with cold water, pressing with a spatula or spoon until water runs clear.
Mix in salt if using.
Store in the fridge in an airtight container.
- Prep Time: 10 minutes
Nutrition
- Calories: 102
- Fat: 12g
- Saturated Fat: 7g
- Protein: 0g