Make Simple, Creamy Homemade Butter With A Stand Mixer
It is incredibly easy to make fresh, delicious creamy butter at home. Using a stand mixer makes the process very easy and it only takes a few minutes to churn the cream into butter & buttermilk.
There is only one thing to be aware of – don’t get distracted! The video below shows you exactly when you should stop the beater.
Remember to keep the buttermilk. It’s wonderful in baking, especially in our Traditional Scones Recipe. Just replace the milk with buttermilk and if you don’t quite have enough, make it up with extra milk.
A little disclosure: some of the links in this post are affiliate links. If you click through and buy something, I earn a tiny commission. As an Amazon Associate I earn from qualifying purchases — it costs you nothing extra, and it helps keep the kettle on and this blog running. I’d never recommend anything I don’t genuinely use myself. Your support is really appreciated.
Watch How Easy It Is To Make Homemade Butter
Newsletter
Sign up for our free email newsletter for simple and vintage recipes as well as inspiration for the garden and home, beautiful handmade projects and seasonal ideas to create a cosy and welcoming home.
How To Make Homemade Butter
You will need:
- A stand mixer with a beater or whisk
- Large mixing bowl
- Wooden butter pats (worth having if you intend to make butter often)
Simple Homemade Butter
Equipment
- 1 Stand Mixer
- 1 Mixing Bowl
- 1 Pair Butter Pats
Ingredients
- 600 ml fresh cold double cream heavy cream
- 1 teaspoon fine sea salt – optional you can leave it unsalted if you prefer
- Lots of very cold water to wash the butter
Instructions
- Pour the cold cream into the bowl of your stand mixer fitted with the beater.
- Turn the mixer to a medium speed and leave it to beat the cream.
- Continue to beat the cream and watch as it gets thicker and thicker.
- Watch it carefully and stop the beater when the butter separates from the liquid buttermilk – watch the video to see exactly when to stop!
- Pour off the buttermilk and keep in the fridge ready to use in baking. Our Traditional Scones recipe is perfect for using the buttermilk. Simply replace the milk in the recipe with buttermilk, adding milk to make up any difference in quantity.
- Pour very cold water in a large mixing bowl and add the butter.
- Squeeze the butter in the water to remove any remaining buttermilk. Pour off the cloudy water and pour over more fresh cold water. Continue to do this until the water remains clear, indicating that the buttermilk has all been removed.
- It is important to wash out the buttermilk from the butter as it is the buttermilk that will spoil very quickly, leading to your butter going off in just a few days. With the buttermilk removed, your butter will last much longer.
- Use your hands to squeeze the water out of the butter. Pat dry with kitchen towel.
- If required, sprinkle over the fine sea salt and mix it well into the butter.
- Shape the butter. Butter pats make this easier and you can also use them to squeeze even more water from the butter.
- Place the butter into a butter dish and keep it in the fridge. It should last for 2-3 weeks if you have removed all of the buttermilk.
- You can also freeze the butter, well wrapped, for around 6 months
Try These Recipes Too…
