Creamy Homemade Butter ( Just 2 Ingredients)
Prep time
Cook time
Total time
  • Good quality HEAVY CREAM ( 1 QT)
  • Salt to taste
  1. Get your hands any good quality heavy cream and we want it cold. If it's not cold, I would suggest letting it sit in refrigerator overnight.
  2. We started with little more than half quart ( little over 16 fl oz / 423 ml) cold heavy cream in our blender jar attached with paddle attachment. Turn it on for 30-45 seconds. It should start to come together kind of whipped cream stage. If it's not at this stage yet, blend some more.
  3. After few minutes, it will start to come together. You can see solids separate from fats which is butter.
  4. It will take few minutes, and the amount of time it takes will depend on a lot of factors - if there is enough heavy cream in your blender jar for the blade to work on (so if you feel blade is kind of running empty and heavy cream or solids are settled at bottom, add some more heavy cream), if your heavy cream was super chilled (MUST! NO SKIPPING THIS STEP!).You will see whey (liquid part) separate from solids which is your butter but we now need to run this through water so we get it cleaned and then making sure almost all the water is out from butter.
  5. Make sure you have a sturdy strainer/sieve. I prefer plastic strainer over metal strainer. Make sure to gently but carefully empty the contents of blender into strainer. You will see liquid come out first and then your butter will come.
  6. Carefully run it under cold tap water. Keep running for a minute or two until water becomes almost clear. Place it back in blender and blend again for 30-45 seconds to squeeze out all the excess water.
  7. Gently press the butter with your hands by folding it and pressing again to squeeze out any excess water. Now last time place it back in blender and add desired level of salt. Blend for a quick few seconds and that's about it! YOU MADE YOUR FIRST HOMEMADE BUTTER!!! BRAVO!
Recipe by Naive Cook Cooks at