HOMEMADE BUTTER [Vegetarian, Gluten Free]

May 2019 | The Honest Spoon





No one ever told me!! I feel like I missed out on years of butter opportunities and I am not happy!

Here is the scene: it’s a Tuesday night. I’m making dinner and my chicken and potatoes are roasting in the oven. I decided to make some butter.

All you need is 15 minutes, a stand mixer, and some silicon molds. I bought these rectangle molds from Amazon and they arrived the NEXT DAY all for less than $8.00!! Say whaaaaat???

To make this butter, you will need:

one quart of heavy whipping cream

stand mixer

silicon mold

If you decide to buy the same mold, note that 1 quart of heavy cream will make 6 rectangles. To make 9 butter rectangles you will need 1 quart + 1 pint or 3 pints of Heavy Whipping Cream. It just so happened that the quart of heavy cream I had was organic and on sale for $2.79 READ:. I made a ton of organic butter and 2 cups of organic buttermilk for under $3. I was feeling like a BALLER!! I love a good deal!

When making homemade butter, there are really three stages to the actual butter making process:

whipped cream'

overly whipped cream


If you have 15 minutes, you have time to make butter. I suggest you make it once, unsalted. Then, start to experiment with other variations. I like salted butter, cinnamon butter, and garlic herb butter. Really, the possibilities are endless!!

I do have a couple PRO TIPS:

  1. Once your are past the whipped stage and Into the over whipped stage- watch your butter! It will come together quickly and will get very S P L A S H Y. No one told me and my kitchen looked like it had a fight with the buttermilk. Beware my friends! Once you get to the over whipped stage I suggest you turn down the speed and watch it closely.

  2. You will know your butter is done when it’s fully clumped in the whisk.

  3. The left over milk is true butter milk. Store it in an airtight container and use it in pancakes or waffles.




  • 1 quart heavy Whipping Cream

  • add ins as preferred (see suggestions below)


1. In a stand mixer, using a whisk attachment, add 1 quart heavy whipping cream and whisk on highest speed. You will whip for about 8 minutes or until you have reached “whipped cream” stage.

2. Continue whipping until it is over whipped and a butter-like consistency is starting to build up along the sides of the bowl- about 3-5 minutes more. Scrape down bowl.

3. Turn down speed and watch closely at this stage. Butter will begin to form and fully clump inside the whisk. It’s done! Notes: see above comment! This can get very splashy! Hence why I suggest you turn down the speed a bit and watch closely here.

4. Remove butter from whisk and form into a ball. Place in ice bath. Remove buttermilk from bowl and store in an airtight container,. Tip: Note the expiration date of your heavy cream and mark your container!

5.  Remove the butter from the ice bath and squeeze out any excess liquid.NOTE: If you want to add in herbs or spices now is the time! See below for suggestions.

6. Divide equally and push into individual mold until full. Wipe down edges of mold and place in the refrigerator for at least 30 minutes,

7. Remove from the refrigerator and wrap individually in parchment. Store in an airtight container. Tip: Note the expiration date of your heavy cream and mark your container!

MIX IN Ideas:

Flaked Sea Salt

Rosemary/ Garlic (great for roasted potatoes, beef, toasted bread)

Thyme/ Parsley/ Garlic (great for roasted potatoes, beef, chicken, garlic bread)

Lemon zest/ parsley (grilled fish)

Lemon zest/ dill (grilled salmon)

Cinnamon (on toast, or a slice or warm Apple Cake or Banana Bread)

Cinnamon/ Nutmeg/ Ginger ( or Pumpkin pie spice- on pumpkin bread)


As always, please let me know what you think! I love to hear your comments and feedback!