The first time I made sweet cream butter, I half-expected trumpets to sound and the culinary gods to descend in approval. Spoiler alert: that didn’t happen.

What did happen, though, was the pure, unadulterated joy of smearing that creamy, sweet, freshly churned butter on a slice of warm, crusty bread.

If you’ve never made your own butter before, you might think it sounds a bit extra — like something you’d only bother with if you were living off the grid with a cow named Bessie.

But hear me out: it’s easier than you think, and once you’ve tasted it, you’ll wonder why you ever settled for the store-bought stuff.

Plus, it’s downright impressive to casually mention, “Oh, yeah, I make my own butter.”

Homemade Sweet Cream Butter

Homemade butter is rich, luxurious, and entirely customizable — a spoonful of powdered sugar and a dash of vanilla takes it to a dreamy, sweet cream level. Serve it on warm biscuits, dollop it onto pancakes, or fold it into baked goods for pure, buttery brilliance.

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Prep Time 15

Course Condiment, Spread

Cuisine American

Servings

Calories 190 kcal

Equipment

Stand Mixer or Hand Mixer Essential for whipping the cream
Fine Mesh Sieve or Cheesecloth For straining out the buttermilk
Spatula To scrape the bowl and transfer the butter
Mixing bowls One for whipping, one for rinsing
Bowl of Ice Water Used to rinse and firm up the butter

Ingredients

2 cups heavy Cream
½ tsp salt
1-2 tbsp powdered suga
½ tsp vanilla extract
1 cup ice water

Instructions

Whip the Cream
Pour the heavy cream into the bowl of your stand or hand mixer.
Beat on medium-high speed.
First, it’ll turn into whipped cream — keep going.
After 5–7 minutes, it will start to clump and separate.
As you continue mixing, the cream will separate into butter solids and buttermilk.
You’ll see golden clumps of butter forming — that’s your cue to stop the mixer.
Drain the Buttermilk
Set a fine mesh sieve or cheesecloth over a bowl.
Pour the contents in to strain the buttermilk from the butter.
Press gently to extract as much liquid as possible.
Save the buttermilk for pancakes or baking!
Rinse the Butter
Place the butter in a bowl of ice water.
Knead it gently with clean hands or a spatula to rinse out the remaining buttermilk.
Repeat with fresh water until the water runs clear.
Add Flavorings
Transfer rinsed butter to a clean bowl.
Add salt, powdered sugar, and vanilla extract.
Mix well until fully combined.
Taste and adjust the sweetness or saltiness to your liking.
Store the Butter
Shape into a log and wrap in parchment, or store in an airtight jar.
Refrigerate and use within a week, or freeze for up to 3 months.

Video

Notes

Cooking Tips

Use cold water when rinsing the butter to keep it firm and prevent melting.
Adjust sweetness to your liking — start with 1 tablespoon of powdered sugar and go from there.
Flavor variations are endless — try mixing in cinnamon, honey, or herbs.
Don’t skip rinsing — leftover buttermilk can cause the butter to sour quickly.
Freeze in portions for easy access to homemade butter anytime.

Nutrition

Calories: 190kcalCarbohydrates: 2gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 65mgSodium: 150mgPotassium: 15mgSugar: 1.5gVitamin A: 900IUCalcium: 20mg

Keyword Condiment, Homemade Butter, Spread, Sweet Cream, Vanilla Butter

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Pairings and Where to Use Your Sweet Cream Butter

Now that you’ve mastered homemade sweet cream butter, it’s time to let it shine. This creamy masterpiece deserves more than just a quick spread on toast (though that’s undeniably fantastic too). Here are some of the best ways to put your butter to good use:

Breakfast Bliss

There’s no better way to start your day than with homemade butter melting into warm, freshly baked goodness.

Try it on:

Toasted sourdough or brioche
Pancakes, waffles, or French toast
Croissants and scones
Biscuits with a touch of honey

Baking Game-Changer

Using your homemade butter in baking takes everything up a notch. It’s richer, creamier, and more flavorful.

Best used in:

Butter cookies and shortbread
Pound cakes and butter cakes
Pastries like cinnamon rolls or Danish
Scones and muffins

Savory Perfection

Don’t just think sweet — your butter has savory potential too.

Use it to:

Top grilled steak or roasted chicken
Melt over roasted vegetables
Spread on warm dinner rolls
Swirl into mashed potatoes

Why Bother Making Your Own Butter?

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You might be wondering why you’d make butter when grocery stores are practically giving it away in neat little foil-wrapped packages. Fair question. Here’s the thing: homemade sweet cream butter is in a league of its own. It’s richer, smoother, and more flavorful — like the butter equivalent of a VIP lounge.

Plus, there’s a weirdly satisfying sense of achievement when you watch plain old cream transform into golden, fluffy perfection. It’s like witnessing a miracle — but one that involves far less chanting and significantly more dairy.

And honestly, if you’ve got ten minutes and a bit of curiosity, why not? You’ll get a jar of butter that tastes like it was made in a little cottage on a sunlit hill, even if your reality involves an apartment with questionable plumbing.

Final Thoughts

So next time you’re at the store eyeing that expensive artisanal butter, remember — you can make something better right in your own kitchen.

Imagine using that butter to create a perfect, flaky crust for a Classic French Tarte Tatin.

Give it a shot, and see how long it takes before your family starts calling you a butter genius. (Spoiler: not long.)

5-Ingredient Sweet Cream Butter Recipe for Beginners