Air Fryer Recipes

HOMEMADE BUTTER! Just 1 ingredient


  • Heavy cream (1 pint or as much as you’d like)


  • Stand mixer, hand mixer, or a jar with a tight-fitting lid
  • Cheesecloth or a fine-mesh strainer
  • Bowl
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  1. Pour the Cream:
    • Pour the heavy cream into your mixer bowl. If you’re using a jar, fill it halfway to allow room for shaking.
  2. Start Mixing:
    • If using a mixer, start on medium speed. The cream will first turn into whipped cream, then stiff peaks will form, and eventually, it will separate into butter and buttermilk. This process takes about 5-10 minutes with a mixer.
    • If using a jar, shake vigorously. It will take around 15-20 minutes.
  3. Separate the Butter and Buttermilk:
    • Once the butter has formed, it will look clumpy and the buttermilk will separate out as a liquid. Strain the mixture using cheesecloth or a fine-mesh strainer, collecting the buttermilk in a bowl. You can save the buttermilk for other recipes.
  4. Rinse the Butter:
    • Place the butter under cold running water and knead it with your hands or a spatula to remove any remaining buttermilk. This step is important to extend the shelf life of your butter.
  5. Add Salt (Optional):
    • If you like salted butter, you can knead in a pinch of salt at this stage.
  6. Store the Butter:
    • Shape the butter into a log or pat, wrap it in parchment paper or store it in an airtight container. Keep it refrigerated.


  • Ensure the cream is at room temperature before starting for the best results.
  • You can add herbs or spices to your butter for flavored variations.

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