Homemade Butter (Only 1 Ingredient)

Pour the 2 cups of heavy cream into the bowl of a stand mixer (or a blender, food processor, handheld mixer, or a mason jar).

Start mixing on low speed for about 30 seconds to break up the cream and prevent splattering.

Gradually increase the mixer speed once the cream begins to thicken; continue mixing until the mixture first forms soft peaks (whipped cream).

Keep mixing past the whipped stage; the cream will begin to curdle and separate into solid butter granules and a milky liquid (buttermilk). This usually takes 5–8 minutes depending on the appliance.

When the butter granules are clearly distinct and the liquid is mostly separated, reduce the mixer speed to low and stop.

Transfer the butter mass into a large bowl filled with ice‑cold water. Use a spatula to stir and knead the butter in the water, allowing the remaining buttermilk to wash out.

Drain the water, then repeat the rinsing process 2–3 times with fresh ice water until the water runs clear and the butter feels firm.

Squeeze the butter gently with clean hands or a cheesecloth to remove any excess liquid. If desired, sprinkle salt over the butter and knead it in evenly.

Shape the butter into a block or patty, wrap it in parchment paper, cling film, or place it in an airtight container, and refrigerate. It will keep for up to 2 weeks.

Store the leftover buttermilk in a sealed jar in the refrigerator; it can be used in baking, pancakes, or as a tangy drink.