How to Make Homemade Butter With Just 1-Ingredient (In Just 20 Minutes!)

There’s something magical about making your own butter. With just heavy cream, a whisk, and five minutes, you can turn a kitchen staple into something rich, fresh, and entirely homemade. Beyond the satisfying process, the results are far superior to store-bought butter—freshly churned and bursting with creamy flavor.

What Is Homemade Butter?

This recipe transforms whipped cream into luscious, golden butter. The process dates back centuries to when butter was churned by hand on farms and in kitchens. While it’s a rarity in today’s world of prepackaged convenience, making butter at home is a nod to traditional cooking techniques.

The beauty lies in its simplicity: whisk the cream until the fat separates from the liquid, forming butter solids. The leftover liquid, buttermilk, is a bonus ingredient perfect for baking pancakes or cakes. With no preservatives or additives, homemade butter offers a purer, fresher taste than its store-bought counterpart.

Why Everyone Will Love Homemade Butter

Making butter at home isn’t just about the flavor; it’s an experience. It’s perfect for those who enjoy DIY projects, food lovers who appreciate artisanal touches, or anyone seeking a fun, hands-on activity for the kitchen.

Homemade butter is versatile—it can be salted, infused with herbs, or whipped into a fluffy spread. Its taste is creamier and richer, elevating simple dishes like toast or baked goods to new heights. Plus, it’s incredibly satisfying to know that you made it yourself in mere minutes.

Tips for Perfect Homemade Butter

• Use heavy cream or whipping cream straight from the fridge for the best results.
• The cream will go through stages—whipped cream, stiff peaks, and then separation into butter solids and buttermilk. Keep going until the solids fully form.
• Strain and store the buttermilk for baking or cooking; it’s a delicious byproduct.
• Rinse your butter under cold water to remove any leftover buttermilk, which helps extend its shelf life.

FAQs 

What Kind of Cream Should I Use?

Use heavy cream or whipping cream with at least 35% fat content. Avoid ultra-pasteurized cream if possible, as it can affect the flavor and consistency.

Do I Need Any Special Equipment?

A hand whisk, stand mixer, or even a food processor works well. A whisk will take longer, but it’s a fun, hands-on approach.

Can I Add Flavor to my Butter?

Yes! Once the butter is rinsed, you can mix in salt, honey, garlic, or herbs to create custom flavors.

How Much Butter Does This Recipe Yield?

500 ml (about 2 cups) of cream yields approximately 1 cup of butter and about 1 cup of buttermilk.

How to Store Homemade Butter

Homemade butter should be stored in an airtight container or wrapped tightly in plastic wrap. Keep it in the refrigerator for up to a week. If you’ve made a large batch, freeze portions in airtight bags or containers—it’ll keep for several months this way. Always label and date your butter for easy use later.

How to Make Homemade Butter With 1-Ingredient