How to Make Butter

5 from 9 votes

Learn how to make homemade butter from scratch using only heavy cream and a food processor; it's a simple, delicious and affordable recipe!

This post may contain affiliate links. Please read our disclosure policy.

This is a quick way to make homemade butter in your own kitchen. All you need is heavy cream and a food processor. No old-timey butter churn required.

Butter made from scratch on sourdough bread
Want to save this recipe?
Just type your email below and I’ll send it to you. And as a bonus you’ll get delicious new recipes from me!

HOw to make homemade butter

  1. Freeze the heavy cream first.
  2. Pour the very cold cream into a food processor and start processing.
  3. Keep going until you see the yellowish fat separate from the buttermilk. This will take about about a minute of continuously processing.
  4. Scrape the mixture into a strainer lined with cheesecloth.
  5. Fold the cheesecloth over and press the buttermilk out. To remove more liquid, massage and fold the mixture in between pressings.
  6. Take the butter out of the cheesecloth and refrigerate overnight.
6 image collage to show how to make butter from just heavy cream

The next day your very fresh butter is ready to enjoy.

Bowl of homemade butter

Tips for making butter from scratch

  1. Save the buttermilk to use in baking and other applications. However, please note that since the cream used wasn’t fermented, this buttermilk will not act as an “acid” when mixing with baking soda for leavening.
  2. Find highest quality cream for the best final product – think organic and local cream.
  3. Avoid cream labeled “ultrapasteurized.” It is processed specifically to prevent butter from forming.
  4. Remember to chill the cream. Warmer cream equals overly greasy butter.

Recipes with butter

Frequently asked questions

Can homemade butter be frozen?

Although most delicious when freshly made, just like store-bought, this butter can be frozen. First, make double sure you’ve squeezed all the buttermilk out, then wrap securely so it does not pick up other flavors in the freezer. Use within 4 months.

I like my butter salted. How much should I add?

A little goes a long way. Try just a tiny pinch – about ⅛ to ¼ teaspoon or less.

How can I use the leftover buttermilk?

As stated above homemade buttermilk from uncultured butter does not have the acidity most recipes using buttermilk are looking for. Instead, think about throwing it into a smoothie or as the base for glazing baked goods.

Spreading homemade butter on sourdough toast

Freshly made butter is so delicious. It is a fun family project and the result makes a first-class basis for flavored or compound butters. It’s easy to soften for recipes and really enhances the flavor of baked goods. It’s basically how fine restaurants make their butter and why it’s always so irresistible.


If you find this cooking resource for How to Make Butter helpful or if you try any Feel Good Foodie recipe, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of trying out this tutorial and we would love to hear about your experience. And if you snapped some shots, share it on Instagram so we can repost on Stories!

order MY book

The Feel Good Foodie Cookbook is now available everywhere books are sold!

How to Make Butter

Learn how to make homemade butter from scratch using only heavy cream and a food processor; it's a simple, delicious and affordable recipe!
5 from 9 votes
Servings 8 servings
Calories 204
Prep Time 15 minutes
Total Time 30 minutes
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!


  • 1 Pint heavy cream


  • Place heavy cream in the freezer for 15 minutes.
  • Pour the cream into a food processor and process until you see the yellowish fat separate from the buttermilk, about 45 seconds to a minute.
  • Scrape the mixture into a strainer lined with cheesecloth, fold the cheesecloth over and press the buttermilk out. Massaging or folding the mixture in between pressings will help remove more buttermilk.
  • Remove the butter from the cheesecloth and store in the fridge overnight.


Storage: Homemade butter will keep well in the fridge for 2 to 3 weeks.


Calories: 204kcal, Carbohydrates: 2g, Protein: 1g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 81mg, Sodium: 22mg, Potassium: 44mg, Sugar: 1g, Vitamin A: 869IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Rate and comment

Recipe Rating


  1. ann says:

    I love the simplicity of your recipes, the instructions and pictures are really good and easy to follow. Thankyou.

    1. Yumna Jawad says:

      Thank you so much! I really appreciate it!

  2. Yvonne Michelle Autry says:

    Easy to follow! I did learn quite a lot! Thank you much for sharing!

    1. Yumna Jawad says:

      I love that! Happy to have shared!

  3. Afsaneh says:

    I think Yumna’s recipes are the best in the world. I try them and the results are all amazing .Her recipes are super creative at the same time not difficult to make and they are not time consuming either , easy to prepare , delicious and very healthy . I am a huge fan 💖✨She is a rare Gem 💎

    1. Yumna Jawad says:

      Aww, thank you so much! That makes me so, so happy to hear!

    2. Yvonne Michelle Autry says:


      1. Yumna Jawad says:

        Thank you so much!