Unsalted Butter (Homemade from Cream)
A recipe from From Scratch.
From ScratchUnsaltedButterFromScratchHomemadeChurnedCreamPure
Nutrition (per serving)
720Calories
1 gProtein
0 gCarbs
80 gFat
0 gSugar
0 mgSalt
Ingredients
- 500 ml (cold) Heavy whipping cream (high-fat, 35–40%)
- for washing Ice water
Method
- Pour cold heavy cream into stand mixer bowl with whisk attachment (or large bowl for hand mixer).
- Whip on medium-high speed 5–10 minutes → cream will go through whipped stages → then break into butter solids and buttermilk.
- When butter forms and liquid separates, pour into fine mesh sieve or cheesecloth → drain buttermilk (save for recipes).
- Knead butter under cold running water or in ice water 2–3 minutes → squeeze and wash thoroughly to remove buttermilk.
- Pat dry with clean towel → no salt added.
- Shape into log or block → wrap in parchment → refrigerate or freeze.
- Makes ≈200–250 g — pure, fresh homemade unsalted butter.
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