I find joy in making food from scratch, so I was excited to learn that I could use my blender to make homemade butter! Now this recipe is not 100% from scratch…I don’t have access to fresh cream from cows milk, but this is the best I can do for now.
I love to serve this butter atop my Sourdough Drop Biscuits, Red Lobster Biscuits, and Sourdough Pancakes or Waffles. It also works extremely well within recipes such as my Sourdough Peanut Butter Crepes, Naturally Sweetened Monster Cookies, or my Honey Sweetened Mug Brownie.
Learn everything you need to know about making homemade butter in the blender! Made with minimal and inexpensive ingredients that are easily found at the grocery store. The best part is that there are no questionable ingredients found within this recipe! It works just as well in baking recipes as any ole’ butter, so no worries there! Enjoy this unique homemade butter recipe with this evening’s meal! You’ll find even more from-scratch recipes at the very end of this post.
How to Make Homemade Blender Butter
What You’ll Need
- 16 oz of heavy whipping cream
- Salt (optional)
- 2-3 cups of water (I usually have mine chilling in the freezer as I blend the cream)
- Blender (I have a Ninja)
- Two medium size mixing bowls
- A spatula
- Two containers (I like to use two pint size Mason Jars)
- Pour all 16 oz. of the heavy whipping cream into the blender.
- Blend the cream. I like to use the low setting on my Ninja blender. The blending process takes about 10 minutes. Make sure to check the progress every 2 minutes or so
- Separate the buttermilk from your butter. I like to pour the buttermilk right out of the blender and into my Mason Jar. I use a spatula to keep any butter from pouring out.
- Transfer the butter from the blender to a mixing bowl. I do this step after I have poured as much of the buttermilk out of the blender as I can.
- Press remaining buttermilk from the butter. I’ve found that the best way to do this is by using a spatula to press the butter against the side of a mixing bowl.
- Pour any remaining buttermilk into the buttermilk Mason Jar.
- Pour about 1/2 cup of cold water from the freezer onto the butter. Then press the butter to remove the water. The water you poured over the butter can be poured right down the drain.
- Repeat this step 3-4 times.
- Salt to taste! This step is optional if you want unsalted butter.
- Transfer butter to an empty Mason Jar.
- Your cream will go through this progression of consistency. Liquid…whipped cream…and finally, butter!
- As previously stated, I try to have my water chilling in the freezer while the cream is blending. Just don’t get sidetracked from this task and forget the water for 2-3 hours….an ice-block isn’t what we want here. Yes, this advice was learned from experience.
- I’ve found that 16 oz. of heavy whipping cream yields about 1/2 pint of butter, so I almost always double this recipe.
- If doubling, you can still add all 32 oz of cream to blend at the same time. At least this is the case with the Ninja blender.
If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!
How to Store It
Store the butter in an airtight container in the fridge for up to 2 weeks.
Can I Make it Without a Blender?
Yes! Though I will say that a blender makes the work much less taxing. You can also achieve this recipe by continuously shaking the buttermilk in a glass container until it forms into the right consistency. I encourage you to search the internet for alternative butter-making recipes that don’t call for a blender. I’m sure someone has an effective method!