Making butter at home is easier than you think, and it tastes so much better than store-bought. You only need one main ingredient and a little bit of patience.
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Today, I'm showing you how to make three different types: classic salted, sweet honey cinnamon, and savory garlic herb. Each one takes less than 30 minutes of hands-on time.
Once you try homemade butter, you'll never go back. It's creamy, fresh, and you control exactly what goes into it.
Why You'll Love This Recipe
About the Ingredients
2 cups (480 ml) heavy cream
Use heavy cream with at least 36% fat for best results. You can also use whipping cream, but the butter yield will be slightly lower.
1/2 teaspoon salt (for salted butter)
Use fine sea salt or kosher salt. For flavored butters, you can omit the salt or adjust to taste.
2 tablespoons honey (for honey cinnamon butter)
Use pure honey. Maple syrup works as a substitute, but it will change the flavor slightly.
1 teaspoon ground cinnamon (for honey cinnamon butter)
Freshly ground cinnamon is more aromatic. You can also use pumpkin pie spice for a different twist.
2 cloves garlic, minced (for garlic herb butter)
Use fresh garlic for the best flavor. Garlic powder can be used in a pinch, but reduce to 1/2 teaspoon.
1 tablespoon fresh parsley, finely chopped (for garlic herb butter)
Fresh herbs are best. You can substitute with chives, dill, or rosemary depending on your preference.
1 tablespoon fresh chives, finely chopped (for garlic herb butter)
If you don't have chives, use green onions or extra parsley.
Tips & Tricks
- Make sure the cream is cold before starting. This helps the butter form faster and gives a better texture.
- Don't over-churn the butter. Stop when the buttermilk separates and the butter forms a solid mass. Over-churning can make it tough.
- When washing the butter, use ice-cold water to remove all buttermilk. This helps the butter last longer and prevents it from spoiling quickly.
Pro Tips
Step-by-Step Instructions
1. Churn the Cream
Pour the heavy cream into a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to medium-high. Beat for 8-10 minutes until the cream thickens and separates into butter and buttermilk. You'll see yellow clumps and liquid.
2. Separate the Buttermilk
Place a fine-mesh strainer over a bowl. Pour the mixture into the strainer to catch the butter solids. Press with a spatula to extract as much buttermilk as possible. Set the buttermilk aside for other uses.
3. Wash the Butter
Transfer the butter to a bowl of ice water. Using your hands or a spatula, knead and press the butter to release any remaining buttermilk. Change the water if it becomes cloudy. Continue until the water stays clear.
4. Make Salted Butter
Take one-third of the butter (about 1/3 cup) and place it in a small bowl. Sprinkle with 1/2 teaspoon salt and knead until well combined.
5. Make Honey Cinnamon Butter
Take another third of the butter and place it in a bowl. Add 2 tablespoons honey and 1 teaspoon cinnamon. Mix until smooth and creamy.
6. Make Garlic Herb Butter
Take the remaining butter and add minced garlic, parsley, and chives. Mix well to distribute the herbs evenly.
7. Shape and Chill
Place each flavored butter on a sheet of plastic wrap. Roll into a log shape, twisting the ends to seal. Refrigerate for at least 30 minutes to firm up before serving.
Delicious Variations
Sweet Strawberry Butter
Mash 1/4 cup fresh strawberries and mix into plain butter with a touch of powdered sugar.
Spicy Chipotle Butter
Add 1 teaspoon chipotle powder and a squeeze of lime juice to plain butter for a smoky kick.
Maple Pecan Butter
Stir in 2 tablespoons maple syrup and 1/4 cup finely chopped toasted pecans.
How to Store Different Types Of Homemade Butter
Refrigerator
Store in an airtight container or wrapped in plastic for up to 2 weeks.
Freezer
Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before using.
Reheating
Butter doesn't need reheating. Just let it soften at room temperature for 15 minutes before spreading.
Frequently Asked Questions
Q: How long does homemade butter last?
Homemade butter lasts up to 2 weeks in the refrigerator and up to 3 months in the freezer. Because it has no preservatives, it may spoil faster than store-bought, so keep it cold.
Q: Can I use a blender or food processor instead of a stand mixer?
Yes, you can use a blender or food processor. Pulse in short bursts to avoid overheating the cream. It may take a bit longer, but it works just as well.
Q: Why is my butter not forming?
If your cream is too warm or has too low fat content, it may not form butter. Make sure the cream is cold and has at least 36% fat. Keep churning—it can take up to 15 minutes.
Q: What can I do with the leftover buttermilk?
Use it in baking! It's great for pancakes, biscuits, or marinades. You can also drink it or use it in smoothies for extra tang.
Now it's your turn! Try making this homemade butter and tell me which flavor is your favorite. Share your results in the comments below!
Different Types Of Homemade Butter
Learn to make creamy homemade butter with 3 tasty varieties: salted, honey cinnamon, and garlic herb. Fresh, simple, and delicious!
🧂 Ingredients
- 2 cups (480 ml) heavy cream
- 1/2 teaspoon salt (for salted butter)
- 2 tablespoons honey (for honey cinnamon butter)
- 1 teaspoon ground cinnamon (for honey cinnamon butter)
- 2 cloves garlic, minced (for garlic herb butter)
- 1 tablespoon fresh parsley, finely chopped (for garlic herb butter)
- 1 tablespoon fresh chives, finely chopped (for garlic herb butter)
📋 Instructions
- 1Churn the Cream — Pour the heavy cream into a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to medium-high. Beat for 8-10 minutes until the cream thickens and separates into butter and buttermilk. You'll see yellow clumps and liquid.
- 2Separate the Buttermilk — Place a fine-mesh strainer over a bowl. Pour the mixture into the strainer to catch the butter solids. Press with a spatula to extract as much buttermilk as possible. Set the buttermilk aside for other uses.
- 3Wash the Butter — Transfer the butter to a bowl of ice water. Using your hands or a spatula, knead and press the butter to release any remaining buttermilk. Change the water if it becomes cloudy. Continue until the water stays clear.
- 4Make Salted Butter — Take one-third of the butter (about 1/3 cup) and place it in a small bowl. Sprinkle with 1/2 teaspoon salt and knead until well combined.
- 5Make Honey Cinnamon Butter — Take another third of the butter and place it in a bowl. Add 2 tablespoons honey and 1 teaspoon cinnamon. Mix until smooth and creamy.
- 6Make Garlic Herb Butter — Take the remaining butter and add minced garlic, parsley, and chives. Mix well to distribute the herbs evenly.
- 7Shape and Chill — Place each flavored butter on a sheet of plastic wrap. Roll into a log shape, twisting the ends to seal. Refrigerate for at least 30 minutes to firm up before serving.
Maya writes about sustainable living and zero-waste swaps for busy households. She focuses on small, actionable changes that fit into real life, from kitchen composting to low-impact cleaning routines. Her articles are grounded in everyday practicality rather than theory.
