Step-By-Step Recipe to Make Buttermilk & Fresh Butter In 10 Minutes (1 Ingredient) Sauces/Condiments Cooking Tips Budget Recipes Low Sodium Recipes Low Sugar Recipes Bread/Muffins Gluten-free

My Thanksgiving was spent in sunny California with my daughter, who loves to cook like her mom. She decided to make homemade butter and buttermilk to use in the jalapeno cornbread recipe she was making for Thanksgiving. What? Yes, it was a proud mama moment!

While she prepared the fresh butter and fresh buttermilk, I snapped photos and took notes so I could share it with everyone. The whole process took her about 10 minutes, and you only need one ingredient. Here is your incredibly short shopping list: heavy cream. If you prefer salted butter, grab the salt shaker, too.

The heavy cream (make sure it's cold) is simply poured into a stand mixer and whipped until butter forms and the buttermilk separates from the solids. The buttermilk is strained, and the butter formed into a ball, rinsed, squeezed of moisture and then packed into an airtight container.

You can add flavorings to the butter, too! My daughter made a cinnamon butter to spread on the amazing jalapeno cornbread muffins. Once you make homemade butter and buttermilk, you may never buy sticks or tubs of butter again. Spread the fresh butter on bread, crackers, toast or anything you like butter on, or use it in recipes. Keep the buttermilk in the fridge to use in recipes or sip on with breakfast. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 30

Ingredients

• 2 pints (4 cups) heavy cream

Optional

• salt, to taste

Recipe Notes

• If you have a splash guard for your stand mixer, use it. You'll know when the butter is ready when the buttermilk starts splashing.

• You could cut the recipe in half and use one pint of heavy cream.

• If using salt or any other flavorings, stir it in before refrigerating when the butter is easier to mix.

• Store the butter in an airtight container in the fridge.

• Store the buttermilk in a mason jar or airtight container in the fridge.

Here's how to make it: 

1. Pour the heavy cream into the bowl of a stand mixer.
2. Turn the mixer on low and let it go for about 30 seconds, then increase the speed to medium.
3. Let the mixer do its thing, which is to whip air bubbles into the cream.
4. Once the butter forms, the buttermilk will separate and begin to splash in the bowl. Turn the mixer off.
5. Pour the buttermilk through a mesh strainer into an airtight container or mason jar.
6. Shake the butter off the mixer attachment and into the bowl.
7. Form the butter into a ball and place it into a bowl of ice-cold water to rinse it off.
8. Put the ball of butter into a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can.
9. If adding salt or any flavorings, stir it in now. Store the butter in an airtight container.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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