Interested in learning how to make butter from scratch? Whether you want an easy and fun project to do with the kids at home, you have extra cream on hand that you want to use up or you’re just craving some delicious homemade butter, this food processor butter recipe is perfect for you. Making butter in the food processor is a clean, quick and efficient way to make butter at home. You’ll be able to whip up a fresh batch of rich butter in about 15 minutes and will love how light and creamy it turns out! Share the recipe with your fellow butter lovers on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.
To make about 1 cup of butter, begin by pouring the heavy cream into a food processor.
Process the cream for about 3½ minutes. (Note: 1 minute will produce whipped cream, 2 minutes will produce granules, 3 minutes will produce buttermilk and then, in about 3½ minutes, the butter will form – like magic!).
Once the butter has formed, pour off the buttermilk and keep the butter solids in the processor. Save the buttermilk for baking or drinking.
Pour ½ cup of ice water over the butter in the processor. With a spoon or rubber spatula, mash and stir the water around the butter. Pour off the cloudy water and repeat this process with ½ cup of ice water about three or four times, until the poured off water is clear.
Process the butter for an additional 20-30 seconds or until the butter forms a ball. Then carefully remove the butter to a medium sized bowl.
If using salt, add it and work it into the butter.
Wrap the butter in cheesecloth and squeeze out any remaining buttermilk or water and form a ball. No cheesecloth? No problem! You can use clean hands or a clean, thin dish towel.
Place butter into a container and keep refrigerated.
For another homemade butter recipe that’s a bit more labor-intensive (but provides a fun family activity and produces delicious butter), check out our Homemade Mason Jar Butter. And, if you love shrimp, you’ll love using this food processor butter in our Butter-Poached Shrimp with Beurre Blanc recipe. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this butter recipe, so please rate and review it when you have the chance.
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Ingredients
1 pint heavy cream (high fat content)
½ teaspoon salt, or to taste
Ice water
Directions
POUR the heavy cream into food processor.
PROCESS the cream for about 3½ minutes. Note: 1 minute will produce whipped cream, 2 minutes will produce granules, 3 minutes will produce buttermilk and in about 3½ minutes the butter will form.
POUR off the buttermilk keeping the butter solids in the processor. Save the buttermilk for baking or drinking.
POUR ½ cup of ice water over the butter in the processor. Using a spoon or rubber spatula mash and stir the water around the butter. Pour off the cloudy water and repeat this process with ½ cup of ice water three or four times until the poured off water is clear.
PROCESS the butter for an additional 20-30 seconds or until the butter forms a ball. Carefully remove the butter to a medium sized bowl.
ADD the salt if using and work it into the butter.
WRAP the butter in cheesecloth and squeeze out any remaining buttermilk or water and form a ball. If you don’t have cheesecloth you can use clean hands or clean, thin dish towel.
PLACE butter into a container. Keep refrigerated.
Calories: 100
Serving Size 1/2 Ounce:
% Daily Value
Total Fat: 11g
17%
Saturated Fat: 7g
35%
Cholesterol: 40mg
13%
Sodium: 85mg
4%
Total Carbohydrates: 1g
0%
Dietary Fiber: 0g
0%
Protein: 1g
Calcium: 20g
2%
4 out of 5 stars (based on 1 review)
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July 9, 2020
Can’t wait to try this recipe with the youngsters in the family. We will do both food processor vs mason jar. Instant edible and science at the same time. Keep up the great work.
