Making homemade butter is easier than you might think, and it doesn’t require fancy equipment. By testing multiple methods, we’ve determined the best ways to turn heavy cream into creamy, delicious butter. Each method uses 2 cups of heavy cream and a scant ½ teaspoon of kosher salt, added at the end. The drained liquid—fresh, salted buttermilk—can be saved for coffee or other recipes.
1. By Hand (Jar Method)
Process:
- Pour cream into a large jar with a tight-fitting lid (fill only halfway).
- Add salt, screw on the lid, and shake vigorously beyond the whipped cream stage until butter solids separate from the liquid.
- Drain the liquid and press the butter into a cheesecloth-lined sieve to remove excess moisture.
Findings: Surprisingly efficient! This method produced dense butter within 10 minutes and was less tiring than expected. It’s a great option if you don’t have kitchen appliances.
2. Blender (Vitamix)
Process:
- Add heavy cream to a blender and process until thick butter separates from the liquid (5–10 minutes).
- Stop occasionally to scrape down the sides.
- Drain liquid, pulse in salt, and press butter into a cheesecloth-lined sieve.
Findings: The blender method was the least reliable. The first trial resulted in overheated cream, and the second attempt produced a soft butter only after scraping and tamping. The blender struggled with this task, frequently overheating.
3. Food Processor
Process:
- Add heavy cream to a food processor and process until thick butter forms (3–4 minutes).
- Drain liquid, pulse in salt, and press butter into a cheesecloth-lined sieve.
Findings: The most efficient method! It was fast, clean, and required no manual effort. If you’re using a machine to make butter, the food processor is the best choice.
4. Stand Mixer
Process:
- Add heavy cream to a stand mixer fitted with the paddle attachment.
- Beat on medium speed until butter forms (8–11 minutes).
- Drain liquid, pulse in salt, and press butter into a cheesecloth-lined sieve.
Findings: Less physical effort than the jar method but very splattery. A damp dish towel over the bowl helps minimize mess. The butter formed unevenly, requiring occasional scraping and remixing.
5. Hand Mixer
Process:
- Add heavy cream to a large bowl and beat on medium speed until butter separates (10–12 minutes).
- Drain liquid, pulse in salt, and press butter into a cheesecloth-lined sieve.
Findings: Similar to the stand mixer but more hands-on. It was the messiest method, so use a large bowl with high sides to control splatter.
Final Verdict
- Best for big batches: Stand mixer (use a towel to control splatter).
- Best for small batches: Jar shaking method—practical and effective.
- Most efficient and least messy: Food processor—fast, tidy, and reliable.
- Best if you lack kitchen gadgets: Jar method—simple and effective with just a little effort.
Whichever method you choose, homemade butter is a rewarding project that yields delicious results. Happy churning!
