Butter Recipe

Prepare equipment

Chill a glass or metal mixing bowl and the whisk or beaters in the refrigerator for 10–15 minutes. This helps cream stay cool while you whip and reduces melting of the butter.

Pour 2 cups of chilled heavy cream into the chilled bowl. Using a stand mixer fitted with the whisk attachment or a hand mixer on medium speed, begin whipping the cream. Start at medium speed to avoid splatter, then increase to medium‑high after about 1 minute.

Continue whipping. The cream will go through stages: soft peaks, firm peaks, then it will begin to look grainy and start to separate. After roughly 6–10 minutes total (times vary by mixer and cream temperature), the mixture will break: the solids (butterfat) will clump and separate from the pale yellow liquid (buttermilk). Stop whipping as soon as you see distinct lumps and a milky liquid; do not overheat the butter by running the mixer excessively.

Place a fine-mesh sieve over a bowl and pour off the liquid buttermilk. Reserve the buttermilk for baking or drinking if you like; it yields about 1/2 to 3/4 cup.

Transfer the butter solids into a bowl and begin rinsing: add 1/2 cup cold whole milk or ice water, then press and fold the butter with a spatula or wooden spoon to wash out remaining buttermilk (this prevents the butter from turning rancid quickly). Pour off the cloudy water and repeat 2–3 times until the rinse liquid runs clear.

Continue pressing and kneading the butter in the bowl to expel as much liquid as possible. Use a spatula, wooden spoon, or butter paddle. You can also squeeze it in a clean cheesecloth or muslin to remove excess moisture.

If making salted butter, sprinkle 1/2 teaspoon of fine sea salt over the butter and fold it in thoroughly. Taste and adjust—add up to 3/4 teaspoon if you prefer a more pronounced saltiness. For flavored butter, fold in minced herbs (about 1 tablespoon) or 1 teaspoon honey or lemon zest until evenly distributed.

Spoon the butter onto a piece of plastic wrap or parchment paper. Shape into a log, block, or press into a small ramekin. Tightly wrap the butter or cover the container.

Chill in the refrigerator for at least 1 hour to firm up. For immediate use at a brunch buffet, remove from the refrigerator 15 minutes before serving to soften slightly for spreading.

Store homemade butter in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Label with the date and type (salted, herb, honey).