How To Make Butter by Whipping

Butter making was very different years ago, when one had to actually churn one's own. It was not easily bought in stores as it is now. Many people still enjoy whipping their own butter, but it is a great deal easier these days!

Step 1  

Purchase a container or more of heavy cream. Try to find plain cream without added sugar. Get a lot of heavy cream because the amount of butter is smaller than the amount of cream used. One gallon of cream will produce approximately three pounds of butter.

Step 2  

Chill your bowl in the refrigerator prior to butter making. Make sure it's a large bowl, since the cream will expand with air before it turns into butter.

Step 3  

Let the cream warm to room temperature.

Step 4  

Pour the cream into your bowl. Whip it (using an electric mixer, if you can) until it gets stiff. Slow down the mixer as you go along. It will go through different stages--the first two are pretty self-explanatory.  

• Frothy Milk Stage
• Whipped Cream Stage 
• Break Stage - This is where the whipped cream appears very dry looking.
• Break Down Stage - Continuous whipping will cause the air cells to collapse into butter. The cream will suddenly turn to butter and buttermilk. Taste the butter and if it doesn't taste like butter but like cream, whip it some more. 

Step 5  

Wash the butter. If any buttermilk remains with the butter, it will spoil very quickly, so this needs to be done unless you eat the butter within 24 hours.  

• Put the butter in a blender with cold water (cold so that the butter doesn't melt and drain with the water).
• Turn on the blender on low speed for about a minute.
• Drain the water out of the blender. If the water isn't clear, add more water and repeat until it is (it may take seven or more washings to get to that point).
• Use your hands and the back of the spoon to press any water remaining in the butter. Another way to "dry" the butter is to put it on a clean cloth and push against it. 

Tips

• This butter can be stored for up to three months in the freezer.
• Don't flavor or salt the butter if you're going to freeze it, or it will taste too strongly when thawed.
• Save the buttermilk and use it in your cooking or baking.
• If you use a stand mixer, like a KitchenAid, use the whisk attachment. Don't use more than a quart of cream. Cover the bowl with plastic wrap or the buttermilk will fly all over your kitchen. The butter is done when the buttermilk starts sloshing and the butter is consolidated on the whisk. With practice, you'll be able to hear the change in the mixer motor when the butter is done.
• Buy cream in bulk for a better value. Places like CostCo may sell it by the quart or half gallon in your area.