Making your own butter at home is surprisingly simple, especially when you use a KitchenAid mixer. This guide will show you how to turn plain heavy cream into delicious, fresh butter and separate out the buttermilk, all with just a few easy steps and your KitchenAid attachments.
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Gathering What You Need
To make butter at home, you do not need much. You likely have most things in your kitchen already. Here is what you will need to start:
- Heavy cream: You will need cold, liquid heavy cream. Sometimes it is called whipping cream. Make sure it is not ultra-pasteurized if you can help it. About 2 cups of heavy cream will make about 1 cup of butter and 1 cup of buttermilk.
- KitchenAid Stand Mixer: This is key. Your mixer will do all the hard work for you.
- Kitchenaid attachments: You will mainly use the whisk attachment. Some people like to use the paddle attachment later, but the whisk works well for the whole job.
- A large bowl: This bowl should be big enough to catch the liquid from the mixer bowl.
- Ice water: You will need cold water with ice cubes in it for washing the butter.
- A spatula or wooden spoon: For pressing and shaping the butter.
- Optional: Salt, herbs, or other flavors for your butter.
Getting Ready to Make Butter
Making butter is easy, but a little bit of prep helps a lot. Cold is your friend here. Colder cream turns into butter faster. Colder tools help too.
Chill Your Tools
Put your KitchenAid mixer bowl in the fridge or freezer for at least 15-20 minutes. Do the same for your whisk attachment. Cold metal helps the fat in the cream get cold quickly. This speeds up the process.
Chill the Cream
Your heavy cream should be very cold. Take it straight from the fridge when you are ready to start. Do not let it sit out.
The Simple Science of Making Butter
Why does shaking or mixing cream turn it into butter? It is simple science.
Cream has tiny bits of fat floating in liquid. These fat bits are covered in a layer that stops them from sticking together.
When you whip the cream fast, like with a whisk attachment in your KitchenAid, you break that covering. This lets the fat bits bump into each other. They start to stick together.
First, they make whipped cream. Then, as you keep mixing, more and more fat bits stick. They squeeze out the liquid. This liquid is buttermilk. The solid fat bits form a lump. That lump is butter.
It is a simple change. Liquid cream turns into solid butter and liquid buttermilk.
Making Butter Step by Step
Now, let’s make butter! It is exciting to watch the cream change right in front of you.
Step 1: Pour the Cream
Pour your very cold heavy cream into the cold KitchenAid mixer bowl. Do not fill the bowl too full. Cream expands as it whips. Fill it only about halfway.
Step 2: Attach the Whisk
Put the cold whisk attachment on your KitchenAid mixer. Make sure it is locked into place. Lower the bowl and attach it to the mixer stand. Then lift the bowl up into the mixing spot.
Step 3: Start Mixing
Turn the mixer on to a medium-high speed. Speed 8 or 10 is good. Watch the cream closely. It will go through different stages.
Step 4: Watching the Stages
The cream will change like this:
- Liquid: It starts as runny liquid cream.
- Thick: It will get a bit thicker, like a milkshake.
- Soft Peaks: It will start to form soft peaks when you lift the whisk. This is whipped cream! If you want whipped cream, stop here. But we want butter!
- Stiff Peaks: The peaks will get firmer and stand up straight. This is firm whipped cream. Keep going!
- Yellowish and Curdled: The cream will start to look thick and a bit lumpy or curdled. It might look broken. This means the fat is clumping together. It might look a bit yellowish.
- Separating: Suddenly, you will see liquid splashing around the solid lump. The fat has formed butter. The liquid is buttermilk. Turn the mixer speed down when this happens to avoid a mess. Speed 4 or 6 works well now.
This whole mixing process can take anywhere from 5 to 15 minutes, sometimes a bit longer depending on your cream and how cold everything is. This is about how long to make butter. Do not worry if it takes a little while. Just keep watching.
Step 5: Separating Buttermilk
Once the solid butter ball has formed, the liquid buttermilk will splash around in the bowl. Carefully turn off the mixer.
Lift the mixer head. Take the bowl off the stand. The whisk attachment might have some butter stuck to it. Use a spatula to scrape the butter into the bowl.
Now you need to separate the buttermilk from the butter.
Hold the bowl over the large empty bowl you prepared. Tip the mixer bowl carefully. The liquid buttermilk will pour out. Try to get out as much buttermilk as you can. You can hold the solid butter lump back with the spatula or your hand.
Save this buttermilk! It is the real buttermilk and is great for baking, pancakes, or drinking. Put it in a jar and keep it in the fridge.
Step 6: Washing Butter
This is a very important step for homemade butter. It is called washing butter. You need to wash out any leftover buttermilk still trapped inside the butter lump.
Why wash it? Buttermilk contains milk sugars and proteins. If these stay in the butter, they can spoil quickly. Washing the butter makes it last much longer in the fridge.
Put the solid butter lump back in the mixer bowl or another clean bowl. Pour some of your ice water over the butter. Use your spatula or your hands to press and squeeze the butter. You will see the water turn cloudy or milky as the buttermilk is squeezed out.
Pour out the cloudy water. Add fresh ice water. Keep pressing and squeezing the butter. The water will get less cloudy each time.
Keep washing like this until the water stays clear when you press the butter. This means you have washed out most of the buttermilk. This might take 3 to 5 changes of water. Make sure the water is always cold!
Step 7: Pressing Out Water
After washing, you need to press out as much water as possible from the butter. This helps it hold its shape and last longer.
Put the butter lump on a clean plate or in a clean bowl. Use your spatula or wooden spoon to press down hard on the butter. You will see more water come out. Pour this water away.
Fold the butter over and press again. Keep doing this until no more water comes out when you press hard. The butter will look smooth and feel firm.
Step 8: Salting the Butter (Optional)
If you want salted butter, now is the time to add salt.
Spread the pressed butter out a little. Sprinkle fine sea salt evenly over the butter. Start with about 1/4 teaspoon per cup of butter. You can add more to taste.
Use your spatula or hands to fold the salt into the butter. Mix it well so the salt is spread all through the butter. Taste a tiny bit to see if it needs more salt.
If you want unsalted butter, skip this step.
Step 9: Shaping and Storing
Your homemade butter is ready! You can shape it now.
Put the butter on wax paper or parchment paper. Use your spatula, hands, or butter molds to shape it into a block, logs, or whatever shape you like. Wrap the shaped butter tightly in wax paper, parchment paper, or plastic wrap.
Store your homemade butter in the fridge. It will last for a couple of weeks if it was washed well. You can also freeze it for longer storage, up to several months.
Choosing Your Cream
The type of heavy cream you use matters.
- Heavy Cream or Heavy Whipping Cream: These work best. They have a high fat content (at least 36%). More fat means more butter.
- Whipping Cream: This has a bit less fat (30-35%). It will still work, but might take a little longer and make slightly less butter.
- Organic Cream: Often has less thickeners added, which can be good.
- Pasteurized vs. Ultra-Pasteurized: Ultra-pasteurized cream is heated very high. This kills more germs but can also make it harder for the fat to clump together. Cream that is just pasteurized is better for making butter if you can find it.
Always use fresh cream. Check the date on the carton.
More Ways to Use Your KitchenAid
While the whisk attachment is great for making butter, you might wonder about other Kitchenaid attachments.
- Paddle Attachment: Some people like to switch to the paddle attachment after the cream separates into butter and buttermilk. They say the paddle is better at bringing the butter together and pushing out the buttermilk. You can try this if you like. It might help gather the butter lump faster in the separating stage. However, the whisk does the initial whipping work needed to break the fat bonds.
- Dough Hook: This is not used for making butter. It is for kneading bread dough.
For making butter, the whisk attachment is necessary for the first part. Using the paddle attachment is optional for the end part of gathering the butter.
Troubleshooting Common Issues
What if your cream is not turning into butter? Do not worry, here are some things to check:
- Is your cream cold enough? This is the most common problem. Make sure the cream, bowl, and whisk are very cold. Warm cream just makes whipped cream and stops there.
- Are you mixing long enough? It can feel like a long time, especially when it stays as stiff whipped cream. Be patient. Keep the mixer running. It will separate if the cream is cold and you keep mixing.
- Is your cream ultra-pasteurized? This type of cream can take much, much longer to turn into butter, or sometimes it might not work well at all. Try to find pasteurized-only cream next time.
- Is your mixer speed high enough? You need medium-high speed (like 8 or 10) to really break those fat coverings at the start. Turn it down only after the butter and buttermilk separate.
Just keep mixing cold cream at a good speed. It will happen.
How Much Butter Will You Get?
The amount of butter you get depends on the fat content of your cream and how well you separate the buttermilk and water.
Usually, 2 cups (1 pint) of heavy cream will make about 1 cup (half a pound, or 8 ounces) of butter. You will also get about 1 cup of fresh buttermilk.
It is a good way to get two things from one ingredient!
Using Your Homemade Butter
Homemade butter tastes so fresh and creamy. You can use it just like store-bought butter.
- Spread it on toast, muffins, or bread.
- Use it for baking.
- Cook with it in a pan.
- Top vegetables or pancakes.
If you added salt, remember it is salted. If you made unsalted butter, you can use it in recipes where you control the salt level.
Using the Buttermilk You Separated
Do not throw away the liquid you separated! That is real, old-fashioned buttermilk. It is thicker and more tangy than the cultured buttermilk you buy in stores.
Here are ideas for using it:
- Baking: Use it in recipes for biscuits, scones, pancakes, waffles, or cakes. It reacts with baking soda to make things light and fluffy.
- Marinades: The acidity helps tenderize meat.
- Dressings: Makes creamy and tangy salad dressings.
- Drinking: Some people enjoy drinking it plain or flavored.
It will keep in the fridge for about a week to 10 days.
Adding Flavors to Your Butter
Once you have made plain butter, you can easily make flavored butters. This is often called compound butter.
Just mix in other ingredients after you have washed and pressed the butter.
Here are some ideas:
- Herbs: Finely chopped fresh herbs like chives, parsley, thyme, or rosemary. Mix in a tablespoon or two per cup of butter.
- Garlic: Minced fresh garlic or roasted garlic. Great for spreading on bread or cooking steak.
- Honey or Maple Syrup: Sweet butters are lovely on toast or pancakes. Mix in a tablespoon or two of liquid sweetener. Add a pinch of salt to balance.
- Cinnamon and Sugar: Perfect for breakfast items.
- Citrus Zest: Lemon, lime, or orange zest adds brightness.
- Spices: Curry powder, smoked paprika, black pepper.
Just mix your chosen flavors well into the soft butter. Then reshape and store as usual. Flavored butters are wonderful gifts too!
Storing Homemade Butter
Proper storage keeps your butter fresh and safe to eat.
- In the Fridge: Wrapped tightly, homemade butter should last about 2-3 weeks in the refrigerator if it was washed very well. Keep it in an airtight container to stop it from picking up smells from other foods.
- In the Freezer: For longer storage, freeze the butter. Wrap it tightly in plastic wrap, then foil or place in a freezer bag or container. It can be frozen for up to 6 months or even longer. Thaw it in the fridge before using.
If you made a lot, freezing is a great option. Cut it into smaller blocks before freezing so you can thaw only what you need.
Why Make Butter at Home?
Making butter yourself is fun and rewarding.
- Freshness: It tastes incredibly fresh.
- No Additives: You know exactly what is in it – just cream and maybe salt. No colors or extra ingredients.
- Control: You control the salt level and can add any flavors you like.
- Uses for Buttermilk: You get fresh buttermilk as a bonus!
- It’s Easy: With a KitchenAid, the machine does the work.
It’s a simple way to connect with your food and create something delicious from scratch.
Deciphering the Process
Let’s look again at the key steps and why they matter in our homemade butter recipe.
The Start: Cream to Whipped Cream
This is the first stage. The whisk attachment beats air into the cream. It makes the cream light and fluffy. This is what you see when you make whipped cream. The fat particles are starting to link up, but they are still airy. This stage needs high speed.
The Middle: Whipped Cream to Butter Grains
This is the magical stage. As you keep mixing past whipped cream, the fat particles are forced closer and closer. They push out the liquid. You see the texture change from smooth whipped cream to a grainy, then clumpy, then solid mass. The liquid separating is the buttermilk. This is where you might switch to a paddle attachment if you prefer, but the whisk still works. Slowing the mixer down helps here.
The End: Butter Grains to Solid Butter and Washing
You have a lump of butter and a lot of buttermilk. You pour off the buttermilk. But the butter still has buttermilk trapped inside. This is why washing butter is so important. Cold water washes away the last bits of buttermilk. This cleaning step is what makes your butter last longer and taste clean. Pressing removes the wash water.
Each step is simple but necessary to get good, lasting butter.
Comparing Homemade vs. Store-Bought
Homemade butter often has a richer, creamier taste than many store-bought butters. This can be because of the freshness and the lack of additives. Also, the buttermilk you get from homemade butter is different from cultured store-bought buttermilk. The process is simple and lets you use high-quality cream if you choose.
Store-bought butter is convenient and consistent. But making it yourself is a fun project that gives you two useful dairy products.
Quick Look: Supplies and Steps
Here is a simple overview of what you need and what you do.
Supplies
| Item | Why You Need It | Notes |
|---|---|---|
| Heavy Cream | Contains the fat that becomes butter | Must be cold; heavy cream is best |
| KitchenAid Mixer | Provides the power for whipping and separating | Stand mixer recommended |
| KitchenAid Whisk Attachment | Whips the cream to start the process | Chill it for best results |
| Ice Water | Used to wash the butter | Must be very cold |
| Large Empty Bowl | To catch the separated buttermilk | |
| Spatula/Spoon | To scrape butter, press water, and shape | |
| Salt (Optional) | For flavor | Fine grain works well |
Main Steps
- Chill bowl and whisk.
- Pour cold cream into the bowl.
- Attach whisk.
- Mix on medium-high speed until cream turns to butter and buttermilk separates (watch the stages!).
- Turn off mixer, separate buttermilk from butter.
- Wash butter in ice water until water is clear.
- Press out excess water.
- Mix in salt or other flavors (optional).
- Shape and store the butter.
This simple homemade butter recipe is easy to follow.
How Long Does It Really Take?
The mixing time is the most variable part of how long to make butter. It depends on:
- How cold your cream and equipment are.
- The fat content of the cream.
- The size of your batch.
- The age of the cream (fresher can be faster).
- Your mixer’s power.
Generally, mixing takes 5 to 15 minutes from liquid cream to separated butter and buttermilk.
The washing and pressing can take another 5-10 minutes. Salting and shaping is quick.
So, from start to finish, you can have fresh homemade butter in about 15 to 30 minutes. Most of that time is just letting the mixer run.
Ideas for Buttermilk Use
Having a cup of fresh buttermilk after making butter is a great bonus. Here are a few more specific ideas for your homemade buttermilk:
- Pancakes/Waffles: Replace regular milk with buttermilk for extra fluffy results.
- Buttermilk Fried Chicken: A classic use for tenderizing and adding tang.
- Buttermilk Ranch Dressing: Creamy, flavorful dressing for salads or dips.
- Soda Bread: Traditional quick bread using buttermilk and baking soda.
- Smoothies: Adds a creamy, tangy base to fruit smoothies.
- Biscuits: Creates flaky, tender biscuits.
Fresh buttermilk is different from cultured buttermilk. It might be thinner or less tangy depending on the cream. Taste it and see how you like it! You might need to use a little less liquid in some recipes compared to store-bought cultured buttermilk.
Thinking About Yield
Getting about 1 cup of butter from 2 cups of heavy cream is a good estimate. If you use cream with higher fat content, you might get a little more butter. If you do not wash the butter well, the butter lump might be heavier, but it will still contain buttermilk, not pure butterfat. Washing makes sure you have mostly fat, which is what butter is.
The yield of buttermilk is also about 1 cup from 2 cups of cream. So, you get roughly equal amounts of butter and buttermilk by volume.
Making larger batches is possible with a KitchenAid mixer, but do not fill the bowl too full (not more than half). You might need to increase mixing and washing times slightly for larger amounts.
The Joy of Homemade
There is a simple joy in making something yourself. Making butter is a great example. It feels a bit like magic to see liquid cream turn into solid butter. Plus, you get to enjoy the freshest butter possible. It is a simple activity that can make you feel more connected to the food you eat every day.
This easy homemade butter recipe is perfect for beginners and those who love using their KitchenAid mixer for new things. Give it a try!
Frequently Asked Questions
Here are some common questions about making butter at home.
Is homemade butter healthy?
Homemade butter is essentially the same as store-bought butter in terms of basic nutrition. It is mostly fat. The benefit is knowing exactly what is in it – just cream, possibly salt, and any flavors you add. No artificial colors or preservatives.
Can I use light cream or half-and-half?
No, these do not have enough fat to turn into butter. You need heavy cream or whipping cream with at least 30-35% fat content. Heavy cream (36%+) works best and fastest.
My cream whipped into stiff peaks but won’t separate. What’s wrong?
Usually, this means the cream is not cold enough or it is ultra-pasteurized. Ultra-pasteurized cream is much harder to turn into butter. Make sure your cream, bowl, and whisk are very cold and keep mixing. It might take longer with ultra-pasteurized cream.
How do I know when the butter is washed enough?
The water you use for washing should be clear after you squeeze and press the butter. If the water is still milky or cloudy, there is still buttermilk in the butter, and you need to wash it more.
How long will homemade butter last?
If washed well to remove most of the buttermilk, salted homemade butter lasts about 2-3 weeks in the fridge. Unsalted might last slightly less, maybe 1-2 weeks. Freezing butter lets you keep it for several months. Store it well-wrapped in an airtight container.
Can I make butter by hand?
Yes, you can! It takes a lot of shaking or stirring. Using a jar to shake cream or a whisk in a bowl works, but it takes much longer and is more work than using a KitchenAid mixer.
Can I use room temperature cream?
No, absolutely not. Cream must be very cold to turn into butter properly. Room temperature cream will just whip into soft peaks and then likely break down into a greasy liquid, but the fat won’t come together to form a solid butter lump. Always start with cold cream and cold tools.
Making butter with your KitchenAid mixer is a fun and easy project. Enjoy your fresh, homemade butter!