Ever been to one of those fancy restaurants – like Langdon Hall or Elora Mill – where they bring out that warm sourdough bread basket and a tiny dish of homemade, golden, churned butter? Yeah. I want to die in that butter. Wrap me in it like a silk robe and let me ascend.
But here’s the thing: I got so sick of chasing that dreamy, creamy butter high at home only to be let down by sad grocery store blocks that won’t even melt properly on toast. I’ve tried every option – organic, grass-fed, local-from-a-farm-with-a-name – you name it. And it’s either meh or costs more than a steak dinner. Like $15–$20 for a tiny batch of butter that still doesn’t spread like a dream? No thank you.
So I took matters (and cream) into my own hands.
Because if I can’t find butter worth writing home about, I’ll damn well make it myself – and trust me, once you’ve had the good stuff, there’s no going back to those bland, chalky imposters.
Now, be warned, once you go down this path, you can’t go back. Butter will never taste as good as homemade churned butter and you will be stuck in this cycle. Your husband. Your kids. All your loved ones will be converted, and the world will never be the same.
Just kidding. It’s honestly that good though.
It’s hardly a recipe, just a few steps:
1 Ingredient Churned Butter
Equipment
- Hand Mixer/Stand Mixer/Willpower + a Jar with a lid
Ingredients
- 1 carton whipping cream (or heavy cream)
Instructions
- Source heavy whipping cream (any amount – but I prefer to get one big carton to make a mid-size butter portion).
- You will absolutely need a mixer (hand mixer/stand mixer). You can try the shake jar method but holy smokes it takes forever.
- Dump all your whipping cream into the mixer and simply let it mix on medium speed until the fat separates. I advise wrapping the bowl with some saran wrap or a shield because the water splashes everywhere.
- Once the butter is separated, take it out with clean hands and run it under ice cold water while mushing it. This helps get any leftover liquid out of the air pockets.
- Transfer to any container of choice (keep in mind this butter will go sour if you leave it out for more than 3-4 hours at a time). I love using the butter dome thingy.
- Sprinkle with your choice of salt (I highly recommend Maldon Salt or Truffle Salt). It makes this butter divine.
Best served on warm bread with a sprinkle of salt!
It’s that simple! Just beat your whipping cream until it separates, rinse, and store!
Enjoyyyyyy in abundance!~
