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Block of fresh butter sliced on wooden cutting board against blue table

How to Make Butter From Cream

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  • Author: Kay Keene
  • Total Time: 30 minutes
  • Yield: 200 g 1x


Units Scale
  • 600 ml double cream
  • A bowl of iced water
  • Salt
  • A jar with a tight-fitting lid, blender, hand mixer, or stand mixer


  1. Pour the double cream into a jar or your desired machine. First, set the speed to low, then turn it up to medium speed. If you are using a jar, shake vigorously. You will begin to feel it get thicker and separate. If you are using a mixer, the butter will cling to the machine. It will take about 5 to 10 minutes.
  2. Once the butter has hardened, pour the remaining buttermilk into a cup and use it to make a dip. Take the butter out and put it in a bowl. Pour the ice water over the butter and press the remaining buttermilk out of the butter. Continue to pour the ice water over it and squeeze the butter until the water is clear. Next, add some salt and mix. It will last for up to a week in the fridge.
  • Prep Time: 30 minutes


  • Calories: 475
  • Sugar: 20 g
  • Fat: 40 g
  • Saturated Fat: 25 g
  • Carbohydrates: 20 g
  • Fiber: 0 g
  • Protein: 1 g