Tool

• Mixer or hand whisk

Ingredients

Base Butter

• 1 quart heavy whipping cream Use full‑fat heavy cream with a high fat content — also called double cream.

• Salt (optional)

Optional — Garlic Herb Butter

• 1 whole garlic bulb

• Fresh thyme

• Fresh rosemary

• Fresh parsley

• Salt to taste

Direction

Make the Butter

1. Whip the Cream Pour cold heavy whipping cream into the bowl of a stand mixer, hand mixer, or food processor. Whip on medium speed until it thickens into whipped cream.

2. Continue Mixing Increase speed to high. The cream will thicken further, then turn grainy and slightly yellow.

3. Watch for the Pebble Stage Just before separation, the mixture will look like tiny pebbles. Reduce speed to prevent splashing.

4. Separate the Butter & Buttermilk Keep mixing until solid butter clings to the whisk and the liquid becomes cloudy buttermilk. Remove the whisk and strain off the buttermilk (save it for baking if you like).

5. Rinse the Butter Transfer the butter to a bowl. Rinse with ice‑cold water, pressing and folding to release trapped buttermilk. Drain and repeat until the water runs completely clear.

6. Press Out Moisture Press firmly to remove as much water as possible.

7. Season (Optional) Mix in ¼–½ teaspoon salt, to taste, if making salted butter.

8. Shape & Chill Shape into a log or block using parchment, your hands, or a butter paddle. Wrap and refrigerate until firm.

Optional: Make Garlic Herb Butter

1. Roast the Garlic Slice the top off the garlic bulb to expose the cloves. Drizzle lightly with olive oil and wrap in foil. Roast at 400°F (200°C) for 20 minutes until soft and lightly golden.

2. Prepare the Garlic & Herbs Let garlic cool slightly, then squeeze roasted cloves out of their skins. Remove stems from thyme, rosemary, and parsley. Finely chop the thyme and rosemary. Finely chop parsley, then dab with a paper towel to remove moisture (helps the butter last longer).

3. Mix the Compound Butter Place the butter in a bowl. Add roasted garlic, chopped herbs, and a pinch of salt. Mix gently until evenly combined. Taste and adjust seasoning.

Note

Storage

Homemade butter keeps well for 2 to 3 weeks in the refrigerator as long as it has been fully washed to remove all traces of buttermilk. Any leftover buttermilk can cause the butter to spoil faster, so rinsing until the water runs completely clear is essential.

For longer storage, wrap the butter tightly in parchment and plastic, or place it in an airtight container. Freeze for up to 6 months. The texture and flavor remain excellent when properly sealed.

Nutrition -

(Per 1 Tbsp / 14 g Serving)

Calories: 102 Carbohydrates: 0 g Protein: 0.1 g Fat: 12 g Saturated Fat: 7 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 3 g Trans Fat: 0 g Cholesterol: 31 mg Sodium: 0–2 mg (varies if salted) Potassium: 1 mg Fiber: 0 g Sugar: 0 g Vitamin A: 355 IU Vitamin C: 0 mg Calcium: 3 mg Iron: 0 mg