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Homemade butter

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A very quick and simple way to make your own homemade butter using double cream. Everyone should give this a try. A great way of using up any left over double cream, or cream that is almost on its use by date, which you don’t want to waste.

Homemade butter

Butter is made through a churning process that separates the butterfat from the cream. The leftover liquid is buttermilk which can be used in all kinds of baking from cakes to scones.

Take a look in your fridge for left over double cream that is still in the ‘use by’ date. A bargain if you find cream in the supermarkets that is reduced in price. Tip: Making your own butter can often work out cheaper than buying from the store. Especially if you can buy the cream at a discounted price.

How much butter will I make?

Depending on the amount of cream that you use, you will produce about half the amount of weight in butter. So if you were to use 600ml of double cream, the butter will weight about 300g. More than enough to make a Victoria Sponge Cake

How to make butter.

If you have a large quantity, about 600ml, of double cream in your fridge that you don’t know what to do with. Rather than leaving it to go off or throw it away, make butter with it. It will also create buttermilk which you can use to make fresh scones or use in cakes. 

Step by Step instructions.

  1. Pour the cream into a mixing bowl.  Using an electric mixer, beat the cream until the delicious yellow butter starts to separate from the left over liquid buttermilk. Once all the butter and buttermilk has separated, drain off the liquid. This is the buttermilk. Do not throw away.
  2. Squeeze the remaining butter with either butter pats, large wooden spoons or anything you can find, that will help you squeeze out any remaining buttermilk liquid. As much as you possibly can
  3. Shape into a manageable size. The butter is now ready to use and will keep in the fridge for just a couple of days. Especially if your cream was at or near the ‘use by’ date or if you haven’t extracted enough of the buttermilk liquid from the butter and will start to go rancid.

Use the butter to make a Victoria Sponge cake. Or use the butter and the buttermilk to make scones. This way there is no waste at all.

If you’ve tried making your own fresh butter or any other recipe on my blog. Please rate the recipe and leave a comment to let me know how you got on.

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Freshly made and shaped butter on a blue plate with the buttermilk in a jug by the side.

How to make your own fresh butter

A very quick and simple way to make your own fresh butter using double cream. A great way of using up any left over double cream, or cream that is almost on its use by date, which don't want to waste. 
Print Pin Rate
Course: Afternoon Tea
Cuisine: British
Keyword: Easy
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 1
Calories: 2070kcal
Author: Lynn Hill

Ingredients

  • 600 ml Double cream or any large quantity of double cream

Instructions

  • Pour the cream into a mixing bowl.  Using an electric mixer, beat the cream until the delicious yellow butter starts to separate from the left over liquid buttermilk.
  • Once all the butter and buttermilk has separated, drain off the liquid. This liquid is the buttermilk. Do not throw away.
  • Squeeze the remaining butter with either butter pats, large wooden spoons or anything you can find, that will help you squeeze out any remaining buttermilk liquid. As much as you possibly can.
  • Shape into a manageable size. The butter is now ready to use and will keep in the fridge for just a couple of days.  Especially if your cream was at or near the ‘use by’ date or if you haven't extracted enough of the buttermilk liquid from the butter and will start to go rancid.
  • Use the butter to make a Victoria Sponge cake. Or use the butter and the buttermilk to make scones. This way there is no waste at all.

Nutrition

Calories: 2070kcal | Carbohydrates: 17g | Protein: 12g | Fat: 222g | Saturated Fat: 138g | Cholesterol: 822mg | Sodium: 228mg | Potassium: 450mg | Sugar: 1g | Vitamin A: 8820IU | Vitamin C: 3.6mg | Calcium: 390mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

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