Homemade Butter

Homemade Butter

DD123 0

"We have made this recipe a Thanksgiving Day tradition in our family since my son was in kindergarten. Open the container and -- voila! -- you have homemade butter. Pour off the buttermilk (or drink it if you like)and place the butter in a serving dish. Great on dinner rolls. The little ones will be proud to have helped prepare the meal."

Ingredients 10 m {{adjustedServings}} servings 51 cals

Serving size has been adjusted!

Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Fill airtight containers approximately half full with heavy cream. Securely cover containers and shake until thickened.
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Reviews 47

  1. 50 Ratings


I went the lazy route here, and used my Kitchen Aid mixer. The butter tastes great! Also try adding Strawberry Preserves, or Cinnamon & Sugar. They make a yummy butter, and go great over toast or bisquits. For those of you who have never made homemade butter, it takes some time. You will first get whipping cream, and then the cream will start to form chunks. Beat until the butter forms one large chunk, and the butter turns a light yellow. There will be leftover buttermilk, which you can save for later use. IMPORTANT** After draining excess buttermilk off of the butter, rinse the butter in cold water. Get as much of the excess buttermilk off as you can. If you don't do this, the butter will spoil in the fridge.


I have used the jar method before, but I find that if you pour the cream in a deep bowl, you can use your mixer to beat. I would start out on slow and increase as it thickens. When it goes to whipped cream, I take some out for toppings. When it starts turns into buttermilk, I save it to use on pancakes. Then keep beating until it turns to butter draining all the liquid. Make sure you start out slowly or else it will splash all over. This way is a lot easier and less tiring. Thanks for posting this DD.


I've been making this since I was a kid. If you drop something solid into the container like a clothespin, the solids stick to it and it reduce the shaking time. I sometimes add different spices or fruits like applesauce for over french toast or put it in butter moulds to make it fancy.