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Homemade Butter in the Blender

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes

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