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Homemade butter in a small glass jar.

How to Make Homemade Butter

Homemade butter is easy to make with heavy cream. Learn how to make sweet butter, salted butter and cultured butter with this easy recipe!
Prep Time5 mins
Processing Time5 mins
Total Time10 mins
Servings: 8
Calories: 105kcal
Author: Amy Duska

Equipment Needed

  • Food Processor
  • Bowl
  • Spatula
  • Glass jar with tight lid


  • 1 cup (240 g) heavy cream
  • ¼ teaspoon (2 g) fine sea salt (optional)
  • 1 tablespoon (15 g) cultured buttermilk (optional)


Cultured Butter (optional)

  • Combine 1 cup of heavy cream with 1 tablespoon cultured buttermilk. Cover and let ferment at room temperature 24-48 hours before proceeding.

Homemade Butter

  • Pour 1 cup of heavy cream into a food processor. Process for 3-5 minutes or until the fat separates from the liquid.
  • Pour off the liquid (buttermilk) into a separate container to save for other recipes.
  • Put the butter into a bowl and cover it with cold water. Use a spatula to press the butter into the side of the bowl to extract any remaining buttermilk. Repeat this process with fresh water until it remains clear after pressing.
  • Pour off the water and press the butter until the water is extracted. Remove any remaining water from the bowl with a towel.
  • Add ¼ teaspoon of salt and mix thoroughly. (Omit salt for unsalted butter)
  • Store in a container with a lid or wrap in wax paper. Refrigerate for up to 2 weeks or leave at room temperature for up to 1 week.


  • If you are making cultured butter with buttermilk, make sure that the label on the buttermilk says "cultured buttermilk" which contains live bacteria needed for the fermentation process.
  • Store in the fridge for up to two weeks.


Serving: 1tablespoon | Calories: 105kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 110mg | Potassium: 23mg | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 22mg