Homemade Butter

Made with one ingredient and lots of love — creamy, rich, and easier than you think.

Ingredients

• 2 cups (480 ml) heavy cream, cold

Instructions

1. Chill the cream: make sure your heavy cream is cold. This helps it whip up faster.
2. Shake: pour the cream into a clean mason jar (or use a hand mixer or stand mixer). Shake or mix for 5–10 minutes.
3. Watch it change: the cream will whip, thicken, and then separate into butter (solid) and buttermilk (liquid).
4. Drain and rinse: pour off the buttermilk (save it for baking!). Rinse the butter under cold water and knead it gently to remove any remaining liquid.
5. Shape and store: shape your butter into a ball or log. Store in an airtight container in the refrigerator for up to 2 weeks.

Don't skip rinsing — it helps your butter stay fresh longer. Make it yours: add minced garlic, parsley, chives and a pinch of salt for garlic-herb butter; lemon zest and salt for lemon butter; or cinnamon and a little honey for cinnamon-honey butter. Save the buttermilk for pancakes, biscuits, muffins and smoothies.