This is to illustrate that butter can be made with supermarket cream as long as it is labeled “heavy” whipping cream.

I used the Thermomix instead of my electric churn because I am using only one quart of cream.
-There are several Thermomix butter postings on the internet and I used those suggested times as a guide.

You can also use a regular stand mixer, beating the cream until it breaks with the whip/whisk and then using the paddle for rinsing in the three or more changes of ice water.
It takes a bit longer for the whipped cream to “break” but it is still much faster than using a churn. Electric churns are now available from Amazon – the Kilner Butter Churn is around $40.00 but if you have a stand mixer, that’s all you really need.

Start with a clean and dry bowl:

I had set the cream out on the counter last night so it was at room temp.

The butter pats (for extracting water and shaping the finished butter) are soaking in ice water. This keeps the butter from sticking – also the butter board (a wood cutting board) is wetted with iced water. These are available from Amazon.

This is the salt I will use in the butter.

The Thermomix “Butterfly” is in place and the cream is in the bowl.

Timer set for 4 minutes – churning in the Thermomix can vary from 1 1/2 minutes to 4 minutes. It is easy to hear the change in the cream when the whipped cream “breaks” and the liquid separates and sloshes around in the bowl.

I stopped it at this point and checked the butter – not quite done.

At this point I stopped the TMX.

The butterfly is removed.

The buttermilk has been drained off (and saved) and water has been added to “rinse” the residual milk out of the butter.
First rinse.

After the first batch of rinse water has been drained off, fresh water added and another rinse cycle. (Each rinse cycle is 20 seconds.)

After second rinse cycle.

After third rinse cycle. Liquid is much clearer.

After fourth, and final, rinse cycle. The water is actually clearer than it appears in this photo.

The water has been drained off an the sold mass of butter turned out onto the butter board.

The butter pats have been used to squeeze, fold and flatten the mass of butter to extract as much liquid as possible.

After about ten minutes of working the butter, most of the liquid has been extracted and it is ready to be salted. (Unsalted butter has to be used within two or three days or must be frozen. I generally salt all my butter unless I need unsalted for baking or other particular dish.)

The slab of butter sprinkled with a heaping teaspoon of the Velvet de Guerande salt.

The salt has been thoroughly worked into the butter and it has been compressed and shaped so it will fit into a 1-pound butter mold.

Most of the butter has been pressed into the mold. This batch produced in excess of one pound.

The excess butter has been trimmed away and the mold is ready to be chilled.

The extra will be used up today, no problem. It is very tasty.

I usually make cultured butter and it does have a different flavor, somewhat more intense, however this butter is very flavorful and will be delightful just spread on

Out of the mold and ready for use – vintage “Depression Glass” covered butter dish.

Here’s a link to the New England Cheesemaking Supply Company “Better Butter” instructions that include making “cultured” butter.


  1. asenjigal says:

    Chris Bird
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    I wish I had found this blog before I started making my own butter too. Still after a year or so I have finally become fairly proficient.
    One deviation I found helpful was to make my very first batch with some store bought (Vermont Creamery) creme fraiche. So even the first batch was cultured.
    Second, I use the paddle of my kitchenaid mixer throughout. I don’t bother with the whisk. One fewer item to clean. And I prefer the texture. Not quite as much air in the final product.
    Word to the wise – when the butter breaks, be prepared for the buttermilk to go everywhere. It is not attractive on kitchen cabinets – where sadly some of my first buttermilk ended up.

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    [email protected] In reply to Mrs Okekanye.
    Making butter with the Kitchenaid mixer is easy.
    You need HEAVY cream and if you can find “Manufacturing” cream – some Costco stores carry it and Smart & Final stores carry it.
    Whip the cream with the wire whisk until it “breaks” and then switch to the paddle, drain off the liquid, add ice water and beat for at least 1 1/2 minutes – drain off the water and REPEAT THIS TWO MORE TIMES. Then drain and work the butter on a board, at a tilt so the liquid can drain away as it is pressed. I have one wood cutting board dedicated to this and my sink is situated so the center divider is an inch lower than the front rim so with some of the rubber shelf liner to keep it from sliding, this works perfect for me.
    I got the butter paddles I use from Amazon. I have another type but for me they don’t work as well. I think I got them from Lehman’s, a store that carries a lot of Amish things, non-electric. Some people find these easier to use but I like the grooved ones – which can also be used to make one of the pastas I like (cavatelli), which is cut into little pieces and rolled with a thumb on the grooves so it has a surface texture. Lehman also has some small butter molds but I have the cast aluminum “vintage” ones I either inherited or bought on ebay years ago.
    I hope this helps. Let me know how your efforts turn out.
    This site WebExhibits, has instructions for buttermaking with a food processor and is very easy to follow.

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    Mrs Okekanye
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    Just finding your site, very excited about making my first batch of homemade butter. My grandparents had an old-fashion butter churn. It made the best butter ever – as kids we didn’t see it as so much work when we had the finish product to look forward to. Can either of these machines be used to make the butter: Kitchenaid stand mixer or food processor, a standard blender or Ninja Rx? I came close to making butter when I over whipped some cream one day. I am SO excited! Also, where can you purchase the butter board and paddles and molds?

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    [email protected]
    Oh! My! Word!! I have my great grandmother’s glass butter dish similar to the one you displayed your butter in and I have never really used it because most butters would just melt out of it!! That looks like so much fun…making my own butter and molding it in a bowl and then using it in my cherished family heirloom! Thanks so much for the inspiration!

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    nikki serra
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    You make it all seem so easy!

    I was trying to remember a fruitcake recipe you shared…I think it had chocolate in it, and it was called, maybe a Caribbean fruitcake! (As you can see, getting older has really wreaked havoc with my memory!) I’m sure I have the recipe saved somewhere, and I remember trying it back in the day and really liking it!

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    [email protected] In reply to Frankie Beckwith.
    Yes. If using a stand mixer or the Thermomix, add fresh water each time and beat the water and butter together for 3 minutes in a stand mixer, 10-15 seconds in the Thermomix, drain, using a colander to catch the butter and repeat until the water looks fairly clear.
    Then proceed.

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    Frankie Beckwith
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    forgot to ask my question:
    when you rinse the butter, are you adding water to the bowl, then pouring it off?
    thank you.

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    Frankie Beckwith
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    I love your site and wish I could come over and give you a hug. You are the best!
    thank you for sharing all knowledge with us.


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    [email protected]
    A simple “Wow!” seems to cover it all quite nicely. Andie, you are a true culinary genius and a really nice person, to boot. All best, Darienne

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