How To Make Butter (just 1 ingredient)

Step 1

Pour cream into stand mixer and beat at high speed. It will turn into whipped cream after a short while, but keep going! Drape a dish cloth over the mixer so that the buttermilk doesn’t splash out when the butter splits. Run the mixer on high speed for 5+ minutes. Keep going until you hear something different. It will happen, just keep going!

Step 2

When you hear something sloshing around, you know that there’s now butter and buttermilk in the mixer. This is what you want! When you clearly have butter bits and buttermilk, turn off mixer. Pour off the buttermilk and save this in a jar for other baking needs like pancakes or muffins. You can freeze the buttermilk or store in the fridge for a few days.

Step 3

Take the butter bits and form into a ball, then place into a large bowl of water with ice in it. Wash the buttermilk off the butter by squeezing the ball of butter. This will help to lengthen the lifespan of the butter. Try to get all of the buttermilk out of the butter.

Step 4

Put the butter on parchment paper and work several pinches of unrefined salt into it. This is salting to your taste. Work quickly, so the butter stays cold.

Step 5

Wrap the butter in a piece of unbleached parchment paper into the shape you want or use a butter mold.

Note

If using raw cream, try to reserve this special butter for spreading on sourdough bread or sourdough English muffins so that you preserve the nutrients found in raw cream. Heating will destroy enzymes and good bacteria.

Storage Tip

Store butter in the freezer to ensure freshness and thaw in the fridge when ready to use. Butter lasts for a few days to weeks in the fridge (depending on how much buttermilk remains in the butter).