Homemade Butter Recipe

Here’s how I make it with my KitchenAid mixer:

1. Pour cream into the bowl (I used three of the little cartons).

2. Attach the whisk and mix on medium-high until the cream begins to thicken.

3. Switch to the flat beater—this makes it easier to remove the butter without it getting stuck in the whisk.

4. Continue mixing until the cream separates into a golden butter and buttermilk.

5. Pour off the buttermilk (save it for baking or pancakes).

6. Rinse the butter under cool water, gently kneading and squeezing until the water runs clear.

7. Store in a container with a lid. Add salt if you’d like, which helps both flavor and preservation.

Enjoy on fresh bread, warm rolls, pancakes, or whatever else your heart desires!

My husband loves butter, he puts it on just about everything, so this was a welcome change for him. While making homemade butter may not save money compared to the bargain tubs of margarine, I believe it’s an investment in our family’s long-term health. Bonus, the taste is simply unbeatable.

I’ll be honest: halfway through the process, I had one of those moments where I felt like I had failed. I actually cried, convinced it wasn’t going to work. But before long, the cream thickened, the buttermilk sloshed in the bowl, and suddenly… we had butter! My husband heard it before I did and encouraged me to keep going. I’m so grateful for his patience and support, sometimes homemaking takes a little faith and a lot of perseverance.

So if you’re curious, give it a try. It’s simple, satisfying, and a sweet reminder that the work of our hands, even in the kitchen, can bless our families.