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How to Make Butter

Updated: Oct 25, 2023

Butter is a fundamental ingredient in tons of recipes and a staple in any kitchen, especially mine and Marie’s. Have you ever wanted to make your own? It’s easier than you ever imagined and only takes two simple ingredients; heavy cream and salt (optional).


Pour the room-temperature cream into your Kitchen Aid, food processor, or mixing bowl. If it is cold it will eventually separate but it will take a really long time.

Whip the cream using the whisk beater until it gets to a whipped cream consistency.

Keep the beaters on low until it starts to thicken up.

At this point, we switch from the whisk beater to the flat beater. You could continue to mix with the whisk, but it will take longer to separate.

whipped cream consistency

whipped cream consistency

Essentially at this point, it is whipped cream but you want to continue beating it past this stage.

First, the cream will start to lose its fluff. Then, you will start to notice little bits of butter separating. You might be tempted to stop at this point but continue a little while longer.

butter beginning to separate

beginning to separate

Continue mixing until you see yellow buttery solids and a cloudy liquid separate fully. This is the butter and the buttermilk.

butter fully separated

fully separated

After it separates

Once it separates, turn off the mixer and pour the buttermilk into a clean container to be used in one of our fabulous buttermilk recipes. (Layered Buttermilk Rolls are one of my favorites You can transfer the butter into a smaller bowl or use the mixing bowl for the next step.

It’s time to rinse the butter. Pour cold water over the butter and using a spatula knead the butter flushing as many of the pockets of buttermilk out of the butter as you can.

Pour off the rinse water and repeat until your butter rinse is mostly clear and no more buttermilk is coming out of the butter.



Drain out the rinse water. Stir salt or other flavors, if desired, into your soft butter and then store in an airtight container in the refrigerator. Use within 2 weeks or wrap in plastic and freeze for later use.

finished product

finished product

If you have any questions or comments be sure to leave them below.

To learn how to separate cream from milk click this link:

For more helpful videos, follow this link to our YouTube channel:

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