Homemade Butter Recipe: A Step-by-Step Guide to Making Creamy Butter from Whipping Cream

Believe it or not, creating homemade butter is a simple process that many people may not have even considered. While the factory production of butter might be complicated, making it at home only requires the separation of the fat from liquid milk. Since milk contains less than 3% fat, it's necessary to use a dairy product that's much thicker and has a higher fat content to make butter, such as whipping cream.

As a baker, you're probably familiar with the transformation that whipping cream goes through during the whipping process – from being runny and thick to becoming light and fluffy. To make butter, you need to continue whipping the cream beyond the point where it forms stiff peaks. After a bit more whipping, you'll notice the fat starting to separate, and – voila! – you've got yourself a batch of homemade butter. Over-whipping cream, which can be a nuisance in baking recipes, is actually a good thing when making butter. It indicates that the butter is almost ready to be served.

It's important to note that making homemade butter isn't a cost-effective idea, at least not in countries like the US and EU, where butter is relatively cheap. One liter of whipping cream with 35% fat produces about 350-400 grams of butter, with the remaining buttermilk being discarded. Homemade butter is roughly the same price as butter bought from the store. The reason to make it at home, then, is simply for the joy of trying something new with ingredients you've got on hand, like leftover whipping cream that's about to expire, or accidentally over-whipped cream.

Homemade butter has a unique taste and texture, as well as a lovely aroma that fills your kitchen. Note that the fat percentage in homemade butter can vary, so it's best to use caution when using it in baking dishes since you can't be sure how much fat it contains (store-bought butter generally has a fixed amount of 80-82% fat). Despite this, homemade butter can be used in many dishes, including garlic bread, pancakes, and fried chicken.

To make homemade butter, you'll need 240 ml (1 cup) of whipping cream with a minimum of 30% fat, a large mixing bowl, a hand mixer, and ice-cold water. Be sure to use high-quality whipping cream and avoid topping cream or top whip. The quality of the whipping cream affects the quality of the butter you'll make. During the butter-making process, it's crucial to keep both the cream and the bowl cold to ensure a smooth and quick separation of the fat. Be mindful that the cream will heat up as you whip it at high speed.

Try your hand at making homemade butter – it's an easy and rewarding project that you'll enjoy taking on!

To make butter from whipping cream, there are various methods to use, such as a hand or stand mixer, and even a blender or food processor. The key is to use a machine with a higher speed as it produces better results. Machines with less than a 300W power output may take a longer amount of time to whip the cream.

For detailed instructions on how to make butter using whipping cream, check out the Savoury Days YouTube channel. You can access a printable recipe on their site. The recipe uses a simple technique where you start by preparing a bowl of iced cold water and placing the mixing bowl into it. Alternatively, you can also place the mixing bowl in the fridge or freezer for 30 minutes before the mixing process.

Next, pour the cream into the mixing bowl and beat it at high speed until it thickens and starts to split. When you notice the cream curdling, reduce the speed to medium, and continue to beat it until the fat starts separating from the buttermilk. Once you see the buttermilk start splattering, change to a low speed and keep beating until the fat forms a solid piece.

After that, strain the mixture, keep the buttermilk, and place the butter in a clean bowl. Get rid of any remaining liquid by pressing the butter with a spoon. The buttermilk can be used as an ingredient for cooking or baking.

To increase shelf life, pour iced cold water into the bowl of butter and gently press it with your hand to remove any leftover buttermilk. Keep changing the water until it's transparent, which usually requires two or three times. Wrap the butter in plastic and store it in the fridge for up to a week or in the freezer for two months. You can also add salt, garlic, or any other herbs and flavors to make your butter spread more flavorful.

The recipe and photos were done by Linh Trang, while the written content was composed by Phương Nguyễn and edited by Thảo Đan. Check out the related posts for more butter-making tips and tricks.