How to Make Fresh Homemade Butter

Learn how to make homemade butter from cream easily using a stand mixer, hand mixer, or mason jar. Making butter at home is simple, satisfying, and yields a fresh, creamy product you’ll love to spread on bread and use in baking.

Many people assume butter requires a churn and lots of elbow grease, but with modern kitchen tools it’s quick and straightforward. The only truly strenuous option is the mason jar method, which is a fun hands-on activity if you want a little workout.

Once you try this homemade butter, you may never go back to store-bought. The flavor and texture are delightful, and you control the salt level and freshness.

How to make homemade butter

There are two main ways to turn heavy cream into butter at home:

• Stand mixer or hand mixer method: Pour the cream into the mixer bowl and let the mixer separate the butterfat from the buttermilk. This is the easiest and least physical method.
• Mason jar method: Shake heavy cream in a jar until the butterfat separates and forms a solid mass. This works well for a small batch and is fun to do with kids, but it requires 10–20 minutes of vigorous shaking.

Ingredients

Both methods use the same simple ingredients:

• 2 cups heavy cream
• ¼–1 teaspoon salt (optional, to make salted butter)
• Ice-cold water for washing the butter (about 2–3 cups)

Step-by-step instructions

Below are clear steps for both the mixer and the mason jar methods, plus tips for washing, salting, and storing your butter.

To make butter using a mixer

Churn the cream: Pour the cream into the bowl of a stand mixer fitted with the whisk attachment, or into a mixing bowl if using a hand mixer. Start on low speed and gradually increase to medium-high as the cream thickens. Place a kitchen towel over the mixer to reduce splatter once you move to higher speed.

After a few minutes you’ll get whipped cream. Continue mixing: the whipped cream will deflate and the butterfat will begin to separate from the buttermilk. The butter will clump and cling to the whisk while the buttermilk remains liquid.

Strain the buttermilk: Use a fine-mesh sieve or cheesecloth to drain off the buttermilk. Reserve the buttermilk for baking if you like — it’s excellent in pancakes, biscuits, and quick breads.

Wash the butter: Transfer the butter to a bowl and add about ½ cup of ice-cold water. Press or knead the butter with a spatula or clean hands to release trapped buttermilk. Drain the cloudy water and repeat with fresh cold water until the rinse water stays clear (usually 3–5 rinses). Finally, squeeze the butter in a clean towel or cheesecloth to remove excess moisture.

Add salt (optional): If you prefer salted butter, knead in ¼ teaspoon of salt to start, then taste and adjust as needed.

Enjoy your butter on toast, biscuits, scones, or use it in any recipe that calls for butter.

How to make butter in a mason jar

1. Fill a mason jar halfway with heavy cream. Screw the lid on tightly.
2. Shake the jar vigorously until the butter separates from the buttermilk and a solid mass forms. This can take 10–20 minutes depending on how vigorously you shake.
3. Pour off the buttermilk, then follow the washing and salting steps described above.

Yield and tips

Two cups of heavy cream will typically yield roughly ½ to 1 cup of butter (about 1–2 sticks) and about 1 cup of buttermilk. Exact amounts depend on the cream’s fat content and how much moisture you remove during washing.

To keep butter longer, make sure it is well rinsed of buttermilk and stored cold. Fresh homemade butter has a clean, rich flavor that is especially nice on simple baked goods like soft and fluffy biscuits, heavy cream biscuits, scones, or toast.

Storage

Store butter in the refrigerator in an airtight container or wrapped in parchment or wax paper. For longer storage, wrap tightly and freeze for up to six months; thaw in the refrigerator overnight before using.

Keep any reserved buttermilk in a sealed container in the refrigerator and use within a few days for pancakes, muffins, or quick breads.

Recipe FAQ

How long does homemade butter last? When stored in an airtight container in the refrigerator, homemade butter will generally last at least a week. The exact time depends on the freshness of the cream and how thoroughly you removed the buttermilk.

Can you freeze homemade butter? Yes. Homemade butter freezes well for up to six months. Wrap it in wax paper and place in a freezer bag; thaw overnight in the refrigerator.

How much butter does 2 cups of cream make? Expect between ½ cup (1 stick) and 1 cup (2 sticks) of butter and about 1 cup of buttermilk from 2 cups of cream.