Homemade Butter. Never throw out unused whipping cream because it has reached it’s sell-by date. A pinch of salt and a few minutes later, voila, homemade butter.
Spouse was recently cleaning out the fridge and came upon a full, unopened pint of 35% MK Whipping cream. Its sell-by date was the day before. My quick intervention saved it from heading down the kitchen sink. Everyone knows I hate to waste anything!
It sometimes happens in our house when we are making desserts like Strawberry Black Forest Cake or Chocolate Cherry Cheesecake Trifle, I tend to overbuy whipping cream for fear of running out or pf over-whipping it accidentally. But this little trick means I never waste it.
Sometimes, when having guests for brunch if I am serving my Buttermilk Biscuits and Honey Butter, I use whipping cream to make homemade butter for the Honey Butter. It’s a little touch that makes the occasion just a little more special.
Years ago, when my son was about 8 or 9, he was fascinated to hear that you could turn whipping cream into butter, just by shaking it in a jar. To demonstrate, I added a cup or so to a mason jar with a pinch of salt and handed it to him.
“Now go shake the Dickens out of it…and go get your sister, you’ll need help!” Between the two of them it must have taken 20 minutes for the cream to separate and turn into butter, but they managed it, and were delighted when a ball of butter plopped into the lined sieve.
You can forgo the elbow grease to make you own butter; let your electric mixer do the work. There’s really nothing to it.
Like this idea?
If you liked this idea, you’ll want to check out how to make your own Clotted Cream for tea and scones. It’s a simple process in your oven that longer but is just as effortless and easy. Find out how here, or by clicking the photo below.
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Homemade Butter. Never throw out unused whipping cream because it has reached it's sell by date. A pinch of salt and a few minutes later, voila, homemade butter.
- 2 cups whipping cream
- 2 pinches salt
- Add the whipping cream and salt to the bowl of an electric mixer.
- Beat at medium speed for one minute, then on high for about 8 or 9 minutes.
- Scrape the sides of the bowl, every couple of minutes.
- The butter is ready when liquid buttermilk is easily seen separate from the butter in the bowl.
- Drain the buttermilk from the butter using a paper coffee filter lined sieve or colander.
- Let drain in the fridge for about and hour.
- Using the coffee filters to help you form the shape compress the butter into a ball. I like to run my hands under cold water a couple of times while doing this so as not to warm and melt the butter at the surface of the ball.
- Store in n airtight container in the fridge and use within a week.
Serving Size1 Tbsp
Amount Per Serving Calories 102Total Fat 15gSaturated Fat 9gUnsaturated Fat 0gCholesterol 54mgSodium 64mgCarbohydrates 1gSugar 1gProtein 1g