Everything’s bettah with buttah. And the creamiest, best-tasting butter is the kind you make for yourself, right in your own kitchen! It’s easy enough to do. All you need is some heavy cream, a food processor, and 8 minutes of time. Just for fun, I filmed the step-by-step recipe for you:
And how shall we use this comforting condiment? Well, as I mentioned in the video, you can use it for baking or for fresh eating. I, personally, like to slather it thickly on this quick-and-delicious Irish Soda Sandwich Bread (recipe here).
Think you’ll whip up a batch of this beautiful buttah? You can let me know by posting a comment below. Your words are the sunshine of my day. And frankly, I could use some sunshine right about now. We’re due for another snow storm!
xKevin
(No printable recipe, because homemade butter contains only one necessary ingredient!)
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Jan says
I used to make butter when I taught pre-K Sunday school. Just a cup or so of cream in a mason jar that everyone got to shake. They loved it.
Susan says
Thanks for the butter how-to. I always made it in a jar but this method is great too! I add nasturtium flowers to my butter in summer, then make molds of it to give away to family and friends. I just use chocolate molds.
Betsy says
I can’t believe you made butter! Can’t wait to try it. And now I won’t have to buy that expensive french stuff at Guido’s. Thanks!
Margaret says
Thank you for the delightful video. I have tried making butter several times, but the butter would get moldy in a few days no matter how much I squeezed out the liquid. Any tips on keeping the butter from getting moldy besides using it up quickly?
Is there a reason not to add the salt while processing the cream? Seems like it would be easier.
phyllis says
I will definitely make the butter and add the dried herbs from last year’s garden. How long will the butter keep in the refrig? Thank you again for all your fabulous recipes and I love, love your cookbook!!!
Kate says
Hi Kevin, Thanks for another wonderful recipe and easy instructions. I don’t own a food processor. Will this work in a blender? xx
Susan says
Sure, I’ll try it. Looks great and simple, too. Thanks, Kevin. In my whole life, I’ve never made butter! Now I will.
Dot says
Kevin, thank you so much for all of your expertise, cooking tips and creativity in the kitchen! You inspire us to try new and different things we would never have thought about attempting without your inspiration! I love it!
Also, how is your kitchen remodeling coming? Have you given any further thought about considering double door ovens with hinged doors rather than the regular doors that flip down?
Anne-Marie says
This looks great, thanks! I will try this (and plan to use the buttermilk that is left over, to make the soda bread!!)
🙂
Debbie says
Indeed I have made butter – never used the machine… nor did I rinse it … but will give all that a shot next time 🙂
Mary Lou reslock says
Made butter at my grandmother’s house during summer vacations at her farm. We used a gallon jar with a paddle with a crank on top of the lid. Cream directly from the milk house from pastured cows, no antibiotics, hormones or other “ unknown” additives. Took advantage of summer milk supply to stock the freeze for winter. Delicious
Sherry in Willow Grove says
I can’t wait to do this. We did this in Girl Scouts so many years ago, I forgot about it. More recently I have used the food processor add garlic, herbs, honey, or leftover cranberry sauce to butter I purchase from the store. How much better to make my own butter and then make the additions! Thanks for the recipe and video. I liked seeing the various stages it goes through…I wonder too about how long it will keep?
Donna Wollam says
I’m looking forward to making it. It looks easy and delicious!
Gina Bruehl says
I’ve never made homemade butter before! Can’t wait! (And I have the exact same food processor as yours! I love mine.) Thanks for this video!!!
Linda A says
Great video, Kevin. Thanks!
Since you’re removing the buttermilk fats, would this be like clarified butter?
Or would I need to take the normal steps for clarified butter (heating it, etc)?
Michelle says
Kevin! Thank you for this quick tutorial on making butter. It literally took me 15 minutes, start to finish. This included collecting some rosemary from the garden, grinding it, and the entire cleanup on into the dw. Done! I only wish I had grass-fed cream available at our local corner market.
A reminder of how taking just an extra moment or two makes things just that much more beautiful and delicious.
Lori Savoie says
Will try this today as I have some leftover heavy cream. Didn’t realize how simple it is to make.
Ellie Bullock says
I now know how to make really good butter. Thank you!!!
The idea to use herbs from the garden had given me lots of ideas for this summer.
This is only the beginning.
christine says
I would also like to know if adding the salt to the heavy cream while blending would work rather than at the end and having to knead it in. Also how about using a stand mixer. Would I use the paddle or whisk attachment? Thanks, love this recipe (easy peasy!)
Kevin Lee Jacobs says
Hi Christine – Better to add salt at the end so it isn’t rinsed away. I’ve never tried to make butter in a stand mixer, but if you do, let me know how the process works out for you!
Ellen says
Used to, used to and now, will again. Thanks for pushing me!
Please respond to Margaret’s #4 comment about how long it will keep and how to prevent mold. Is the mold of the penicillin strain? if so, is it harmless to eat if it happens to be ingested???
Kevin Lee Jacobs says
Hi Michelle – So glad you tried — and liked — the butter. Rosemary addition sounds divine!
Hi Margaret and Ellen — Speaking from experience, if you knead a little salt into the butter (as I did in the video), the butter will keep for at least 7 days. Just be sure to cover and refrigerate it! For longer storage, freeze the butter.
Venessa Allegretto says
I never would have imagined butter would be easy to make ,or so delicious. We had company coming for dinner last evening,so I decided to make some butter to go along with my warm homemade dinner rolls. I added some honey also. It was fabulous . Thank you again for yet another great idea.
Kevin Lee Jacobs says
Hi Venessa – I’m so glad the butter worked out well for you. Warm homemade dinner rolls: YUM.
Julie R says
I never knew you could make “buttah” so easily and quickly in a food processor. So much great info in this video, thanks Kevin. I want to make some yummy herb butter, and also cinnamon and sugar butter.
Cary says
Our Sunday morning starts with, “Did you read ‘Garden for the House’?” And then we discuss and plan to try the ideas. LOVE the butter recipe!!! With butter $4.00 a pound, it’s almost an economy!
Kevin Lee Jacobs says
Hi Julie – Glad you liked the video. Homemade butter is addicting!
Hi Cary – So happy you’ve found useful information on this blog. Enjoy the buttah!
Peg says
Kevin, can you use ultra pasteurized heavy cream? Love your blog. Thanks
Cathy says
Kevin, can I use a blender to make butter in place of a processor?
Cathy