How to make butter at home (just 5 simple steps)

Why make your own butter?

Making butter from cream is surprisingly simple, and the payoff is huge. You start with cream, watch it thicken, then separate. And just like that, you’ve got fresh butter.

The flavour is clean and full, without anything extra added in. It’s rich, creamy, and completely customisable. You choose how much salt to use or whether to stir in fresh herbs, a little honey, or even crushed pepper. It’s butter exactly how you want it.

It’s also practical. No extra preservatives, no weird fillers – just pure butter and a side of buttermilk for pancakes, scones, or whatever else you feel like making.

And it changes how you see food. Butter isn’t just something you buy. Slather it on warm toast or serve it proudly at a dinner with friends. It’s a small thing that makes food feel special.

Quick tips to make homemade butter

Four ways to make the process easier

• Use the right tool for the job. A stand mixer or food processor will get you there faster than you can say “fresh-buttered scones”.

• Don’t stop too soon. When the cream looks over-whipped and starts clumping, keep going – separation happens fast.

• Rinse and knead it well. Wash the butter with cold water until it runs clear, then press out any leftover buttermilk. This helps it last longer.

• Room temp cream works best. Cold cream takes longer and might not separate as well. Let it sit out for 30 minutes first.

Best cream to use (and what to avoid)

Go for full-fat thickened cream. The fewer additives, the better – just cream and maybe a little stabiliser is ideal.

Avoid ultra-pasteurised cream. It can struggle to separate properly and sometimes has a slight cooked flavour. For extra depth, try cultured cream. Mix a spoonful of yoghurt into your cream and leave it overnight before churning. It adds a rich, tangy flavour.

Flavour add-ins to try

1. For everyday use – A pinch of flaky sea salt makes all the difference.

2. For cooking – Mix in roasted garlic, fresh thyme, or cracked black pepper.

3. For breakfast – Try honey, cinnamon, or a little orange zest for a sweet twist.

4. For a spicy kick – Chilli flakes, smoked paprika, or even a dash of hot sauce work well.

Recipe: How to make butter

• Makes: 1 cup butter, or 16 1-tablespoon servings

• Prep time: 30 minutes

Ingredients

• 2 cups heavy whipping cream, room temperature

• ½ tsp salt

Special equipment

• KitchenAid® stand mixer

• KitchenAid® Whisk Accessory

• Pouring Shield

• Kitchen towel or plastic wrap

• Wire mesh strainer

• Extra mixing bowl

Method

1. In the Stand Mixer bowl fitted with your Whisk Accessory, add heavy whipping cream and salt. Secure Pouring Shield over bowl. Turn the mixer on to speed 1 and slowly increase to speed 10. Keep a towel or plastic wrap handy for splatters.

2. As the cream whips, initially, whipped cream will form. Then, it will gradually break down into clumps of yellowish fat separated from the white buttermilk. This should take 8-10minutes.

3. When the butterfat has separated from the buttermilk, turn the mixer off and remove the pouring shield. Strain butter from buttermilk (save buttermilk for another baking purpose).

4. Return butter to Stand Mixer bowl and rinse with cold water. Strain and rinse butter with fresh cold water until water is clear. This process helps remove buttermilk to keep the homemade butter fresh.

5. Press butter into a glass container. Serve butter with fresh bread, pasta, or use in compound butter recipes. Store in the refrigerator for up to 1 week.

Did you know? Salted butter lasts longer because salt is a natural preservative. It slows down bacterial growth. This is why butter was traditionally salted before refrigeration existed – to keep it fresh for longer. Food safety guidelines still recommend storing salted butter in the fridge.

Now pair your butter with the best bread you’ve ever tasted

And there it is. You have clean homemade butter that tastes better than anything you can buy in a shop. Now for the magic combo – make your own hearty bread, ready to slather with delicious butter fresh from the oven.

What to do with the leftover buttermilk

Leftover buttermilk isn’t just a by-product. Put it to good use, and it’ll become your secret weapon in the kitchen.

• Make fluffier pancakes and scones. Buttermilk makes them soft, tender, and just a little tangy in the best way.

• Bake better bread and muffins. Swap it in for regular milk to create a softer crumb and better rise.

• Cook juicier, more tender meat. A buttermilk soak works wonders for chicken, lamb, or even schnitzels before cooking.

• Enjoy a rich, tangy salad dressing. Mix it with mayo or sour cream, garlic, lemon juice, and fresh herbs for a creamy drizzle.

• Use as a secret ingredient for soups and mashed potatoes. Just a splash adds creaminess and a little sharpness without making dishes heavy.

And if you’re not using it straight away? Freeze it in small portions so it’s ready when you need it. Once you start cooking with buttermilk, you’ll never stop.

FAQ

How can I make butter at home?

Pour full-fat thickened cream into a stand mixer or food processor. Whip until it separates into butter and buttermilk – this happens after the cream looks over-whipped. Strain out the buttermilk, rinse the butter with cold water until clear, and knead out any leftover liquid. Add salt or flavourings if you like. That’s it. You’ve got fresh, homemade butter.

How much butter does 500ml of cream make?

From 500ml of cream, you’ll get roughly 200-250g of butter and about 250ml of buttermilk. The exact amount depends on the fat content of the cream. Higher-fat cream tends to yield more butter.

How much butter can I make from 1 litre of cream?

One litre of cream makes around 400-500g of butter, plus about 500ml of buttermilk. The yield can vary slightly depending on the type of cream you use.

Is it cheaper to make butter from scratch?

It depends on the price of cream. If you’re buying standard cream at supermarket prices, homemade butter can cost the same or slightly more than store-bought. However, if you find discounted cream or buy in bulk, it can be cheaper. And remember, you also get fresh buttermilk as a bonus.

How long does DIY butter last?

Homemade butter lasts about a week in the fridge if you rinse and knead it well to remove buttermilk. You can also freeze it for up to six months.

Keeping butter at room temperature is common too – especially if you have European roots. You can store butter this way in Australia, but you need to be careful. According to food scientist Dr Vincent Candrawinata, butter’s high-fat content and pasteurisation make it relatively safe to leave out (especially if it’s salted, since salt slows bacterial growth).

But things change once the heat kicks in. If your kitchen is regularly above 25°C, butter can become greasy and eventually rancid. Dairy Food Safety Victoria recommends keeping butter in the fridge in warmer climates.

A butter bell can help if you love soft, spreadable butter. It works by sealing butter under a layer of water, protecting it from air and slowing spoilage. But even Dr Candrawinata warns that warm temperatures can speed up butter breakdown inside the butter bell.

The water can heat up if your kitchen is warm, making the butter melt or turn funky faster. If you’re set on keeping butter out, change the water every couple of days and keep the crock somewhere cool. Otherwise, the safest bet is to store it in the fridge and take out just enough to soften when needed.