Homemade Butter Recipe

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Homemade Butter
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  • 1 cup heavy cream (1/2 pint)


  1. Place the bowl and blade of a food processor into the freezer to chill for 4 to 5 hours.
  2. Refit the bowl and blade, turn on the food processor, and pour the cream through the feed tube. Continue to process for about 10 minutes, until the Butter has hardened around the blade, leaving the liquid that has separated from the cream in the bottom of the bowl.
  3. Transfer the Butter to a fine sieve and shake 2 or 3 times over the sink to allow any excess liquid to drain.
  4. Put the butter in a bowl, cover, and chill for at least 1 hour before using.
  5. Store it in the refrigerator, where it has a shelf life of about 1 week.
  6. While holding the ruler, grab the end of the top layer of wax paper and slowly pull it toward you; this will form the Butter into the shape of a log.
  7. Roll the paper around the log and chill.
  8. Serve whole or cut off medallions as needed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 34.5 Kcal (144 kJ)
Calories from fat 33.3 Kcal
% Daily Value*
Total Fat 3.7g 6%
Cholesterol 13.7mg 5%
Sodium 3.8mg 0%
Potassium 7.5mg 0%
Total Carbs 0.3g 0%
Protein 0.2g 0%
Vitamin C 0.1mg 0%
Calcium 6.5mg 1%
Amount Per 100 g
Calories 345 Kcal (1444 kJ)
Calories from fat 333 Kcal
% Daily Value*
Total Fat 37g 6%
Cholesterol 137mg 5%
Sodium 38mg 0%
Potassium 75mg 0%
Total Carbs 3g 0%
Protein 2g 0%
Vitamin C 1mg 0%
Calcium 65mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1
  • 1

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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