Never try to impress an eleven year old.  Trust me on this one.  Chances are they will just look at you like the “old” person you are and cleverly come up with a response that in fact only proves your ‘old’ age.  For instance, when I started baking no-knead bread in our home years ago my daughter wasn’t impressed.  So then I tried impressing her with homemade butter.  Do you think that impressed her?  Did she say “okay mom, now that is cool” when I showed her?   No.

Perhaps she would be more impressed had her teacher not beat me to it.  Earlier in the year Mrs. Telstad and her class baked bread in class.  Then they actually made homemade butter to slather on top of each warm slice using a jar and muscle power.  By filling up a mason jar with heavy cream and tightly securing the lid, each student took one minute turns shaking the jar until curds of butter formed.  They then only needed to squeeze the excess buttermilk out before putting the butter to very good use.  When Mimi told me about it I was the one that was impressed.

Although shaking a jar for 30 minutes sounds like a great way to tone my biceps, I prefer a quicker method to making homemade butter.  By pouring cream into a food processor and essentially waiting about 7 minutes before butter curds form, making homemade butter has never been easier. I should note the same results can be done with a stand mixer with a few more additional minutes.

Sweet, fresh butter made from heavy cream and a pinch of salt is ridiculously easy – just not enough to impress Mimi.  To impress Mimi, you better up your game plan and bake bread in a homemade wood fire oven.  Sounds like I might have a summer project to work on.



Pour the cream into a food processor.


The cream will look like heavy whipped cream first as you process it.  Continue to let it processor running.


After 5 to 6 minutes, butter curds will form and separate from the liquid butter milk.  After squeezing out the buttermilk, you can gently knead the butter with a pinch of salt before using and storing in the refrigerator.

Need a great homemade bread recipe? Here is a great video on how to make artisan no-knead bread at home.

Recipe: How to Make Homemade Butter

  • Prep Time: 10 min(s)
  • Total Time: 10 min(s)
  • Servings: 3/4 cup

Making homemade better has never been this easy. With the help of a food processor or stand mixer, all you need is heavy cream and a pinch of salt to make fresh homemade butter.


    1 pint Heavy Cream

    pinch of sea salt or kosher salt


    Add the heavy cream to a food processor.  Process for 6-7 minutes, scraping down the bowl half way through.

    The cream will separate into tiny balls of pale-yellow butter curds and liquid butter milk.

    Transfer the butter over a strainer and gently rinse with water. Strain the butter through the strainer.

    Add a small pinch of salt and knead the butter by hand until creamy.

    Transfer the butter to an airtight container and refrigerate.  Use within two weeks.

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20 Responses to “How to Make Butter”

  1. Susan Riddle

    what type of blade would you use with the food processor and what speed would you use?

    • Alice Currah Alice

      Hi Susan, I would use the chopper blade. My food processor only has one speed but I would use the fastest speed you can choose. Hope that helps.

  2. Phil Blank

    Buy butter on sale and freeze it.
    Lot less wofk and less mess to clean up.

    • pf3

      I think you’re missing the point, some people enjoy making things even if it takes a lot of wofk.

  3. Robyn McIntyre

    Great educational experience. My elementary school did that following a field trip to a commercial baker’s plant. Decades ago, but I’ve never forgotten.

  4. Pasionaria Argüello

    Would I be able to do it using my KitchenAid Mixer?

    • Dan Gracia

      Yes, I just did. Have to stop about 1/2 way through to push the residue down from the side back down into the bottom of the bowl, but works well. I tried two different heads – the mixer head and the paddle head. Both work but the paddle head makes a bigger mess when the butter separates from the buttermilk. The mixer head is tougher to get the butter out of, but I won’t be using the paddle head again for butter.

  5. Karen Stoll

    One of the few things I remember from kindergarten is sitting in a circle passing around the jar and eating the freshly made butter on saltine crackers. I was 4 and i was impressed.

    • Jamie Saling Weedman

      I have that same memory! I even have the folded card with instructions. I can still remember how tasty the “real” butter was on a saltine. And the disappointment that the store bought butter at home on a cracker just tasted awful compared with the real thing. But being 5-6 yrs there wasn’t much I could do about the butter situation at home. But now 40+ yrs later I plan on making butter as gifts.

  6. raygungirl

    What about us poor people who only have blenders? (Heh. But seriously.) Would that work?

  7. TheDaleks

    I’m just afraid that letting the food processor run for 5-6 minutes will damage the motor.

  8. Anita Randall-Packer

    I thought everyone knew that if you whipped cream to long it turned into butter. That’s not a big deal, and certainly not a “recipe”.

  9. Scott Draper

    Salting the cream before whipping might be easier than trying to coerce salt into the butter.

    • Momma IsLearning

      The salt stays with the liquid, not in the oil/fat. You would just end up with salty ‘buttermilk’

      • Dan Gracia

        LOL…I did exactly that. Good news was I made two batches so now I have 16-oz of “slightly salty” buttermilk. I’m sure it will be fine in pancakes or biscuits.