Homemade butter in the blender wasn’t exactly the plan… but here we are. For whatever reason, when the weather starts getting warm, I crave salted butter with fresh French bread. I don’t know if it’s the Dutch side of me (my mom is Dutch… so I guess I’m claiming it), but there’s just something about simple bread and butter that feels like a full experience.
I wanted to make this in my food processor—but of course, it decided not to cooperate. So I tried the blender instead… and let me tell you, this was a labor of love.
What This Recipe Is (And Why It’s Worth It)
This is a simple homemade salted butter made using just heavy cream and salt—but done in a blender. It’s:
- Rich, creamy, and incredibly fresh
- Surprisingly simple… but not easy
- Perfect for bread, breakfast, or entertaining
Fair warning: this is NOT a quick recipe. It takes time, patience, and a little trial and error. But once it comes together? It’s so worth it.
Ingredients
- 2 cups heavy whipping cream (VERY cold)
- ½ tsp salt (or to taste)
- Ice (optional, if needed to keep things cold)
Step-by-Step Instructions
1. Add cold cream to your blender
Make sure it’s straight from the fridge. Cold is everything here.
2. Blend on medium-high speed
It will go through stages: whipped cream → thick → separating.
3. Watch for separation
Eventually, the butter solids will separate from the liquid (buttermilk).
4. Drain the buttermilk
Pour off the liquid and keep the butter solids.
5. Rinse the butter (important!)
Add cold water and gently mix, then drain. Repeat until water runs clear.
6. Add salt and mix
Mix in salt to taste.
7. Store and enjoy
Transfer to a container and refrigerate.
Pro Tips (From Experience)
- Cold is EVERYTHING
If your blender gets warm, stop immediately. Put it in the fridge or freezer for a few minutes. - Be patient
This takes longer than you think. Don’t rush it. - If it’s not separating… it’s too warm
That’s usually the issue. - Food processor > blender (usually)
I wanted to use mine, but it didn’t cooperate. If yours works—use it. - It WILL feel like it’s not working… until it suddenly does
FAQ
Can I make butter in a blender?
Yes! It works, but you need to keep everything very cold and be patient.
Why didn’t my butter form?
Most likely, your mixture got too warm. Chill everything and try again.
What do I do with the leftover liquid?
That’s buttermilk! You can save it for baking or cooking.
How long does homemade butter last?
About 1–2 weeks in the fridge when stored properly.
You May Also Like
Check out my No-Knead Baguette for the perfect bread to go with this butter
Try my Purple Cabbage Pickle Slaw for a fresh, crunchy side
If you love simple recipes, don’t miss my Hot Honey Eggs
🎥 Watch How to Make It
Homemade Butter in the Blender
Ingredients
- 2 cups heavy whipping cream cold
- ½ tsp salt
Instructions
Add cold heavy cream to your blender
- Make sure the cream is very cold, straight from the fridge. This is key for the butter to form properly.
Blend on medium-high speed
- The cream will first turn into whipped cream. Keep blending past this stage.
Continue blending until separation happens
- After several minutes, the mixture will suddenly break into butter solids and liquid (buttermilk).
Stop immediately and drain the buttermilk
- Pour off the liquid and reserve it if desired. This is fresh buttermilk.
Rinse the butter with cold water
- Add cold water to the butter and gently mix, then drain. Repeat 2–3 times until the water runs clear. This helps the butter last longer.
Add salt and mix
- Add salt to taste and mix it evenly into the butter.
Shape and store
- Transfer the butter to a container and refrigerate. You can also shape it using parchment paper if desired.
Notes
- Cold is everything — if your blender heats up, stop and chill it before continuing
- If butter isn’t forming, it’s likely too warm
- This takes time — don’t rush it, it can take 10–20 minutes depending on your blender
- You’ll feel like it’s not working… until suddenly it does
- A food processor is usually easier, but a blender works with patience
