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How to Make Homemade Butter From Heavy Whipping Cream
One of my favorite kitchen memories is standing at the counter with my son Ethan, both of us shaking a jar back and forth, waiting for that moment when the sloshing changes and the cream finally breaks into butter. Many summers before that, I stood in my mother’s kitchen, doing the exact same thing. That simple act of making something real with your hands, passed from one generation to the next is why this recipe matters to me more than almost anything else on this site.
Making homemade butter from heavy cream is simple but satisfying. Pour cold heavy whipping cream half-way into a jar, then shake for about 10 to 15 minutes. The cream transitions from whipped cream to solid butter and liquid buttermilk. Strain off the buttermilk, rinse the butter in cold water until it runs clear, and the homemade butter is ready.
How Long Does It Take to Make Butter from Heavy Cream?
Shaking heavy cream in a jar takes about 15 to 20 minutes to become butter, and a stand mixer gets you there in 5 to 10. You’ll know it’s ready when the sloshing stops and a golden lump separates from the buttermilk. Cold cream takes longer, so let it sit at room temperature for about an hour first.
This guide walks you through the entire process step by step: how long to shake, the best heavy cream to use, what to do with the leftover buttermilk, how to store your butter, and a stand mixer method for larger batches. If you love working with butter, you’ll also want to explore my Cultured Butter from Heavy Cream for a tangier, European-style variation and my Lemon Herb Butter Board for a stunning way to serve what you make. This recipe is part of The Butter Edit, my complete guide to all things butter.
Watch Ethan and me make fresh butter from heavy cream—one jar, one ingredient, and a whole lot of shaking.
The Story Behind This Homemade Butter
Some of my best childhood memories are from the kitchen. Particularly the summer days I spent with my mother shaking cream jars until they magically turned into butter. The afternoons were long and warm, and the rhythm of shaking that jar felt like a ritual. When the cream ultimately separated and we drained the buttermilk, it felt as though we had transformed something simple into something sacred.
Years later, I found myself in my own kitchen with Ethan, repeating the same ritual. He was skeptical at first; shaking a jar for ten minutes didn’t sound like cooking to him. But when the cream thickened, then stiffened, and suddenly broke into golden butter with a slosh he could hear, Ethan’s face lit up just like mine must have all those years ago. It never gets old.
There is more to making homemade butter than just the finished product. It’s about taking your time, allowing children to join in, and witnessing something change before your very eyes. Those uncomplicated, raw moments are why this recipe is so important to me. It’s a thread that connects my mother’s kitchen to mine and mine to Ethan’s, wherever his kitchen eventually is.
If you make this homemade butter, I’d love to see it. Share your creation on Instagram and tag @jeanniejacobs using #ShineWithJustJeannie.
Why This Homemade Butter Recipe Works
This method works because it follows the natural process of separating butterfat from cream; nothing added, nothing complicated. The science is straightforward: shaking causes the fat globules in the cream to collide and clump together into solid butter, while the remaining liquid becomes fresh buttermilk. Publications like Serious Eats explain how churning cream breaks fat globules apart, allowing them to aggregate into butter while the water-based liquid separates out.
What makes this recipe reliable:
One ingredient. Heavy whipping cream. That’s it.
No equipment needed. Just a glass jar with a tight-fitting lid.
Consistently dependable. Cream always follows the same progression: liquid → whipped cream → butter + buttermilk.
Bonus yield. You get fresh buttermilk for pancakes, biscuits, marinades, and dressings.
Adaptable. It can also be made using a stand mixer for larger batches.
Best Cream for Homemade Butter (Heavy Cream vs Heavy Whipping Cream)
The cream is the most important factor and what differentiates the best from a mediocre choice is the butterfat. Choose the cream with the highest butterfat you can find, because that fat is exactly what becomes butter. More fat means more butter from the same carton.
Heavy cream and heavy whipping cream both work well. In the United States the two labels are nearly identical, both sitting around 36 percent fat, so either one gives you rich, dependable results. Purchase the cream with the highest butterfat.
Avoid the lighter options, such as light cream, half-and-half, and all-purpose cream. None of these carry enough fat to separate into butter. You can shake them all afternoon and never get past a thick froth.
Ultra-pasteurized cream is the one exception worth a note. It still makes butter; it just takes a little longer to break and yields slightly less. If you can only obtain ultra-pasteurized cream, let it warm slightly before you start and stay patient through the whipped cream stage. It will come together.
Prefer a tangier, European-style result? Culture the cream first. Here’s how to make cultured butter from heavy cream.
How to Make This Homemade Butter Foolproof
If this is your first time making homemade butter, a few details make all the difference between butter that comes together beautifully and a jar that just won’t cooperate.
Fill the jar halfway. The cream needs room to move. If you fill the jar too full, the cream can’t slosh with enough force to break into butter. Halfway is the sweet spot.
Keep shaking past whipped cream. Around the two-to-three-minute mark, the cream will stiffen into whipped cream. Many people stop here thinking something went wrong. It didn’t. Push through this stage and the butter comes next.
Listen for the slosh. After several more minutes of shaking, you’ll hear a distinct change in the sound inside the jar. The rhythmic thud shifts to a watery sloshing. That sound means the butter has separated from the buttermilk. You’re done shaking.
Rinse thoroughly in cold water. This is the step most people rush. Residual buttermilk is what makes homemade butter go rancid quickly. Rinse the butter two or three times with cold water, swirling gently each time, until the water runs completely clear.
Knead out the remaining liquid. After rinsing, press the butter with a spoon or clean hands to squeeze out any trapped pockets of water. This is what gives your butter a smooth, uniform texture and extends its shelf life.
Use cold cream for best results. Room temperature cream will eventually turn to butter, but cold cream separates faster and produces a firmer, more workable butter.
Take the Guesswork Out of Butter
You’ve just made your first batch. Now keep it perfect. My free Butter Basics Guide covers how to store and soften butter, when to use salted vs unsalted, and the small details that make butter better. It’s the reference I wish I’d had when Grandma Mamie was teaching me.
Stand Mixer Method for Larger Batches
The jar method is perfect for small batches and for making butter with kids. But if you want to make a larger amount or your arms need a break, a stand mixer works beautifully.
Pour the heavy cream into your stand mixer bowl. Fit the whisk attachment. Start on medium speed and let it run. The cream will move through the same stages: liquid, soft peaks, stiff peaks, then suddenly it will break and you’ll see chunks of butter swimming in buttermilk. This takes about 8 to 12 minutes depending on the cream temperature and your mixer speed.
Tip: Wrap plastic wrap over the mixer bowl once the cream reaches whipped cream stage. When the butter breaks, buttermilk splashes everywhere. The plastic wrap saves your countertop.
From here, the process is identical to the jar method. Drain the buttermilk, rinse in cold water until clear, knead, season, and store.
Make-Ahead and Storage Tips
Proper storage is what separates butter that lasts a week from butter that lasts months. The key is removing as much buttermilk as possible during the rinsing stage. Butter will spoil if the buttermilk is not rinsed away.
Refrigerator: 1 to 2 weeks in an airtight container. Glass jars or small ceramic crocks work well.
Freezer: Up to 6 months when wrapped tightly in wax paper or plastic wrap, then placed in a freezer bag. Shape the butter into a log before wrapping for easy slicing later.
Buttermilk: Refrigerate in a sealed jar for up to one week. Use it in pancakes, biscuits, marinades, dressings, or my Southern Cornbread Dressing.
For a deeper dive on butter storage, including how to freeze butter, how long different types of butter last, and the best containers. Read my full guide: Can You Freeze Butter? Yes, Here’s How Long Each Type Lasts.
Serving and Pairing Ideas
Fresh homemade butter deserves more than a passing swipe across toast—though it’s exceptional for that too. Here are some of my favorite ways to use it:
On warm bread or biscuits. The moment butter melts into a fresh-from-the-oven biscuit is one of life’s quiet luxuries. Try it with my Buttermilk Biscuits.
As the base for compound butter. Fresh homemade butter is the perfect canvas for herbs, citrus, honey, or spices. My Spring Compound Butter uses lemon zest and fresh herbs. The Radish Top Butter turns kitchen scraps into something stunning.
On a butter board. Spread softened homemade butter across a beautiful board, top with honey, flaky salt, herbs, and edible flowers. Serve with torn bread and fruit. Start with my Lemon Herb Butter Board for a spring brunch that stops the table.
With vegetables and seafood. A pat of fresh butter over roasted vegetables or grilled fish elevates the simplest dishes into something memorable.
For baking. Homemade butter in pie crust, cookies, or cakes creates a depth of flavor that store-bought simply cannot match.
This recipe is part of The Butter Edit; my complete guide to butter boards, techniques, recipes, and the art of cooking with intention. New butters and boards are added every month throughout 2026.
For more recipes rooted in memory and connection, explore my cookbook Welcome to My Table.
What You'll Need
Short on time? Jump to my kitchen edit to shop for everything you need to make your butter.
Glass Mason Jar with Lid — A 16oz or 32oz jar with a tight-fitting lid. This is the only equipment you need.
Measuring Cups — For measuring your cream and salt.
Butter Muslin or Fine Mesh Strainer — Helpful for draining buttermilk cleanly, especially in larger batches.
Small Ceramic Butter Crock—For storing and serving your finished butter beautifully.
How to Make Homemade Butter from Heavy Cream (Easy Jar Method)
- Total Time: 15-20 minutes
- Yield: About 1/2 cup butter (8 servings) 1x
Description
Learn how to make homemade butter from heavy cream in a jar. An easy, hands-on method using heavy whipping cream for rich, fresh butter in 15 minutes.
Ingredients
- 1 pint heavy whipping cream (cold)
- 1/4 to 1/2 teaspoon sea salt (optional, to taste)
Instructions
- Add the cream. Pour heavy whipping cream into a glass jar, filling it no more than halfway to allow room for movement.
- Seal and shake. Secure the lid tightly and shake vigorously. After a few minutes, the cream will thicken into whipped cream. Keep shaking past this stage.
- Listen for separation. Keep shaking until you hear a sloshing sound. This indicates the butter has separated from the buttermilk.
- Drain the buttermilk. Open the jar and pour off the liquid buttermilk. Reserve it for baking or cooking.
- Rinse the butter. Add cold water to the jar, gently swirl, and drain. Repeat until the water runs clear.
- Knead and season. Press the butter gently with a spoon or clean hands to release the remaining liquid. Add salt if using and knead until evenly distributed.
- Store or serve. Transfer to a small container and refrigerate until ready to use.
Notes
- Use a glass jar with a tight-fitting lid
- Butter should be firm and pale yellow when fully formed
- Rinsing thoroughly helps extend shelf life
- For unsalted butter, omit the salt and season as desired later
- Prep Time: 5 minutes
- Category: The Basics
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 stick
- Calories: 102
- Sugar: 0.9 g
- Sodium: 80.8 mg
- Fat: 10.8 g
- Carbohydrates: 0.8 g
- Fiber: 0 g
- Protein: 0.9 g
- Cholesterol: 33.9 mg
More from The Butter Edit
If you loved making homemade butter, you’ll want to explore these:
How to Make Cultured Butter from Heavy Cream—A fermented version with deeper, tangier flavor. European-style butter at home.
Spring Compound Butter—Lemon zest, fresh herbs, and sea salt folded into butter. Stunning on bread or grilled fish.
Lemon Herb Butter Board—A spring brunch board built around compound butter, croissants, fresh fruit, and honey.
Radish Top Butter Board—Zero-waste compound butter with radish tops, served with focaccia and fresh vegetables.
Can You Freeze Butter?—Everything you need to know about storing, freezing, and preserving butter.
The Butter Edit—Your Complete Guide to Butter—Boards, techniques, recipes, history, and more. The full collection.
If shaking a jar of cream into butter brings warm memories, you feel them to in my cookbook. Welcome to My Table is a collection of the recipes I come back to season after season. The ones rooted in memory and made for gathering. Bring it home and let us cook together.
More Recipes, More Moments
Welcome to My Table is my cookbook filled with recipes rooted in connection, flavor, and elevated everyday moments. From weeknight dinners to gatherings worth remembering.
Everything I reach for when I make butter, from the right jar to a proper butter crock, lives in my Kitchen Edit. These are the tools I actually use and trust in my own kitchen, gathered in one place so you can set yourself up for success.
For more of my kitchen favorites, browse the Shop My Kitchen Edit.
Every tool, board, knife, ingredient brand, and beautiful thing I keep on rotation. The pieces that make Sunday dinners feel like an event and weeknight cooking feel intentional.
Homemade Butter from Heavy Cream — FAQs
How long does it take to make homemade butter in a jar?
Most batches take 10 to 15 minutes of vigorous shaking. The cream will thicken into whipped cream around the 2 to 3 minute mark, feel heavy for several minutes, and finally break into butter between 8 and 12 minutes. Cold cream separates faster.
What kind of cream should I use to make homemade butter?
Use heavy whipping cream with the highest fat content you can find — ideally 36% or higher. Organic, non-ultra-pasteurized cream produces the best flavor and texture. Ultra-pasteurized cream works but may take slightly longer to separate.
Can I make homemade butter without a jar?
Yes. A stand mixer with a whisk attachment works beautifully for larger batches. Whip the cream on medium speed until it breaks into butter and buttermilk, about 8 to 12 minutes. A food processor also works. Pulse until the butter separates. The jar method is best for small batches and for making butter with kids.
How do I store homemade butter so it lasts?
Rinse the butter thoroughly in cold water until the water runs clear. This removes residual buttermilk, which causes spoilage. Store in an airtight container in the refrigerator for 1 to 2 weeks, or freeze wrapped in wax paper for up to 6 months.
What can I do with leftover buttermilk?
Fresh buttermilk from homemade butter is wonderful in pancakes, biscuits, cornbread, salad dressings, and marinades. It keeps in the refrigerator for about one week. Don’t waste it — it adds a subtle tang that elevates baking.
Why is my homemade butter white instead of yellow?
Butter color comes from beta-carotene in the cream, which depends on what the cows ate. Grass-fed cream produces more golden butter, while conventional cream often yields a paler result. Both taste great. Color is not an indicator of quality in homemade butter.
Can you make butter with all-purpose cream?
No. All-purpose cream and light cream do not have enough butterfat to separate into butter. They thicken but never break. For homemade butter, use heavy cream or heavy whipping cream at 36 percent fat or higher.
Does shaking heavy whipping cream make butter?
Yes. Shaking heavy whipping cream in a sealed jar agitates the fat until it clumps into solid butter and releases the liquid buttermilk. It takes about 10 to 15 minutes by hand. That is the whole method.
Can you make butter with ultra-pasteurized cream?
Yes, though it takes a bit longer to separate and gives you slightly less butter than standard pasteurized cream. Let it lose its chill before shaking and keep going past the whipped cream stage. It still works well.
Have you ever made homemade butter? What’s your favorite way to use it — on warm bread, folded into compound butter, or spread across a board? Tell me in the comments. I read every one.
2 thoughts on “Homemade Butter from Heavy Cream (Jar or Mixer, 15 Min)”
Excellent article. I am going through some of these
issues as well..
Thank you for this comment and rating. I hope my blogs continues to add value.