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Butter made from scratch on sourdough bread
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5 from 9 votes

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!
Course Condiments, Ingredient
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Freezer time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 204kcal
Author Yumna Jawad


  • 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