Homemade butter is super easy. I guess it is something that I have always known how to do, at least to some extent, but didn’t actually do it until recently. I am sure you have been warned by cookbooks and probably your mom not to over whip your cream when you make whipped cream, or it will turn into butter. And, they were right. It will definitely turn from whipped cream to butter, but there is a little more to it than that. I few years ago, I had a friend tell me about the rest of making butter. After the whipped cream starts looking like butter, you have to keep whipping it until water separates out of it. Then, you have to strain the butter and kind of knead it together to get all of the liquid out and then keep rinsing it and pressing it until the water runs clear. It probably takes less time than going to the store to buy butter, and it is lots of fun. Kids love to do this!
I used one pint of organic cream to make the butter in the photos. It is just a little less than a cup (about 7 ounces). I used this butter to make Honey Rose Compound Butter to go on my Meyer Lemon Olive Oil Muffins on From Calculus to Cupcakes. If you scroll down, I have a photo of that butter too.
- 1 pint heavy whipping cream (preferably organic)
- Whip cream on high in an electric mixer, scraping down occasionally.
- Keep whipping past the whipped cream phase. The cream will begin to deflate and start to look like butter, but you are not quite finished.
- Keep whipping until water separates out of it. See the photo below.
- Strain the butter with a fine mesh sieve.
- Squeeze and knead the butter to remove all of the water. Then rinse and re-knead the butter several times until any water that comes out of it is clear.
- Continue kneading until all of the clear water has been removed.