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A Block of Homemade Sweet Cream Butter on A Wooden Tray with A Butter Knife

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 minutes
Course Condiment, Spread
Cuisine American
Servings 8
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.
    A Stand Mixer with A Glass Bowl Whipping Heavy Cream, Beginning the Process of Making Butter
  • 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.
    A Person Wearing Gloves Rinsing Freshly Made Butter in A Bowl of Ice Water
  • 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.
    A Chef in A White Uniform Adding Ingredients to Freshly Made Butter in A Stainless Steel Bowl in A Professional Kitchen
  • 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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