I love my homemade honey butter. Using fresh heavy cream, a pinch of salt and a splash of ice cold water, I create a whipped, artisan butter that rivals any store-bought version. Its rich, velvety texture is bound to have everyone talking about how exceptional this butter truly is.

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Ever wondered how to make butter that tastes way better than store bought? I recently tried making butter with my trusty stand mixer and it surprised me.

I used 2 cups heavy cream (make sure its fresh as heck) and 1/4 teaspoon salt (or add more if you feel like it) to start the magic. After churning, i rinsed the butter with about 1/2 cup ice cold water to clean off the buttermilk.

The result is a whipped cream butter that’s rich, smooth and so good you might wanna eat it on its own. I’ve always been into making homemade condiments, and this recipe reminded me of classic flavored butter recipes that put a twist on the mundane.

If you’re up for experimenting in the kitchen, this butter recipe will definitely become a favorite, offering a delightful experience that beats all store brands. Give it a shot and you’ll see that traditional butter recipes are just a stepping stone to what homemade flavors can be.

Why I Like this Recipe

I really love this recipe cuz it makes me feel like a genius in the kitchen. First off, I like that it’s super simple and easy to follow—just a few ingredients and a mixer, and i’ve got my very own butter. Secondly, i dig how I can change the salt if i feel like it, so it’s always exactly how i want it. Also, watchin the cream slowly turn into a solid butter right before my eyes is kinda magical and makes the whole process fun and rewarding. Lastly, it actually tastes way better than store bought butter and gives me that homemade vibe every time i spread it on toast.

Ingredients

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Tasty heavy cream is rich in saturated fats and little protein, giving a smooth base.
It contains minimal carbs, which helps in forming that perfect, creamy texture.
Fresh cream brings natural flavor that makes your butter taste real homemade.
Heavy cream offers essential fat calories needed for dish richness.
Salt enhances flavor but be cautious about excess sodium in your diet.
A pinch boosts taste without extra unwanted additives in the mix.
Ice cold water rinses out buttermilk, leaving pure, firm butter behind.
Ice water maintains cool temperature keeping butter firm and fresh.
Salt is crucial for flavor balancing in every butter batch you make.

Ingredient Quantities

2 cups heavy cream (make sure its fresh as heck)

1/4 teaspoon salt (or add more if you feel like it)

About 1/2 cup ice cold water for rinsing and cleaning the butter off the buttermilk

How to Make this

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1. Pour the heavy cream into your stand mixer bowl and add the 1/4 teaspoon salt right away.

2. Start whipping the cream on medium-high speed using the paddle attachment until it thickens, about 5 to 7 minutes.

3. Keep mixing until the cream separates into a thick butter mass and a watery buttermilk that looks a bit like can’t-believe-it’s-not-butter.

4. Carefully pour off the buttermilk, or use a strainer to remove it from the mix.

5. Scrape out the butter with a spatula into a bowl and get ready for the next step.

6. Add about 1/2 cup of ice cold water to the bowl with your butter, then gently knead it in using the spatula or your hands to wash away any extra buttermilk.

7. Drain off the water and repeat the kneading with a bit more water if you think it still has too much buttermilk.

8. Once you’re happy with the texture, taste it and add a pinch more salt if you feel like it.

9. Form the butter into a ball or shape it the way you like it.

10. Chill your butter in the fridge for a bit then enjoy it spread on your favorite toast or even just by itself.

Equipment Needed

1. Stand mixer with its bowl and paddle attachment
2. Spatula
3. Strainer (if needed for draining the buttermilk)
4. Additional mixing bowl for scraping and rinsing the butter
5. Refrigerator for chilling the butter
6. Your hands (for kneading the butter, if you prefer)

FAQ

Q: Do i really need a stand mixer?

A: Not technically, but it makes the process quicker and less messy than doing it by hand.

Q: What kind of cream should i use for the best butter?

A: Use fresh heavy cream, it's the richest and works best to give you a great texture.

Q: How can i tell when the butter has separated from the buttermilk?

A: The butter should clump together and separate into solid pieces leaving a watery buttermilk behind.

Q: Is salt necessary or can i skip it?

A: Salt is totally optional, and you can always add more later if you want that extra kick.

Q: What is the purpose of the ice cold water?

A: The cold water helps rinse the butter, washing off any leftover buttermilk so your butter stays fresh.

How To Make Butter With Stand Mixer Recipe Substitutions and Variations

If you dont have heavy cream, you can use full fat coconut milk or a mix of whole milk and a little melted butter. It might change the flavor a bit though
If you cant find 1/4 teaspoon salt, try using kosher salt or sea salt instead. Adjust the amount to your liking
If you dont have ice cold water, chill some tap water with ice cubes in a pinch and then strain it. Works just fine

Pro Tips

1. When you’re whipping that cream, keep an eye on it and don’t overdo it. You want to stop it right when it starts separating into butter and buttermilk otherwise it’s gonna be too crumbly.
2. Make sure the water you use to wash the butter is ice cold. This helps firm up the butter and gets rid of any leftover buttermilk, giving you a better texture and longer shelf life.
3. Taste your butter along the way and don’t be shy about adding a pinch more salt if needed. Every batch is a bit different so adjusting the seasoning can really make it pop.
4. If you’re into customizing things, try kneading in a tiny bit of herbs or garlic after it’s mostly cleaned. It gives your butter a cool twist and it’s really simple to do.

How To Make Butter With Stand Mixer Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

200

kcal

Equipment: 1. Stand mixer with its bowl and paddle attachment
2. Spatula
3. Strainer (if needed for draining the buttermilk)
4. Additional mixing bowl for scraping and rinsing the butter
5. Refrigerator for chilling the butter
6. Your hands (for kneading the butter, if you prefer)

Ingredients

2 cups heavy cream (make sure its fresh as heck)
1/4 teaspoon salt (or add more if you feel like it)
About 1/2 cup ice cold water for rinsing and cleaning the butter off the buttermilk

Directions

Pour the heavy cream into your stand mixer bowl and add the 1/4 teaspoon salt right away.
Start whipping the cream on medium-high speed using the paddle attachment until it thickens, about 5 to 7 minutes.
Keep mixing until the cream separates into a thick butter mass and a watery buttermilk that looks a bit like can’t-believe-it’s-not-butter.
Carefully pour off the buttermilk, or use a strainer to remove it from the mix.
Scrape out the butter with a spatula into a bowl and get ready for the next step.
Add about 1/2 cup of ice cold water to the bowl with your butter, then gently knead it in using the spatula or your hands to wash away any extra buttermilk.
Drain off the water and repeat the kneading with a bit more water if you think it still has too much buttermilk.
Once you’re happy with the texture, taste it and add a pinch more salt if you feel like it.
Form the butter into a ball or shape it the way you like it.
Chill your butter in the fridge for a bit then enjoy it spread on your favorite toast or even just by itself.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.