Using a blender is one of the fastest and easiest methods of making your own butter. Turn extra cream into homemade rich and delicious butter!
Jump to Recipe![butter balls on a plate](https://homelifeonadime.com/wp-content/uploads/2023/09/how-to-make-butter-in-a-blender.png)
There are so many different ways you can make butter.
Make it in a mason jar, butter churn, stand mixer, hand mixer, or even with a whisk.
Make it in a paint can duck taped to your car wheel. Just kidding on that one, but it probably would work!
The point is, butter is really easy to make and there are so many methods you can use to make it at home.
If you have no equipment, not a problem, you can still make butter very quick and easy.
Pressed for time? You will want to make your homemade butter using a blender, food processor or mixer.
Making homemade butter is one of the most satisfying ‘homestead-y’ things you can do, in my opinion.
It is so easy to make, is fairly hard to mess up, and tastes absolutely amazing.
So grab a jar of cream and lets get blending!
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![homemade butter on a cloth](https://homelifeonadime.com/wp-content/uploads/2023/09/How-to-Make-Homemade-Butter-in-a-Jar-15-1024x768.jpg)
What kind of cream works for making butter?
Store bought and farm fresh cream will work the same for making butter.
The biggest difference in fresh versus pasteurized/homogenized cream is the nutrient qualities.
Farm Fresh Raw Cream
The best option for making butter is raw cream because there will be way more omega 3 fatty acids, vitamins, and minerals left in it.
To get the cream out of your farm fresh milk, simply put the milk in a gallon jar into the fridge and let it completely chill.
The cream will naturally rise to the top of the milk. Use a 1/4 cup measuring cup or a small ladle to skim the cream off the milk.
Butter made from raw dairy will tend to not last near as long as butter made from pasteurized cream. Because of this, you may want to store your butter in the freezer if you don’t use it within the first 3 days after making it.
Store-Bought Cream
You can buy pints or quarts of heavy or whipping cream at your local grocery store to make butter.
Just pour the cream into your blender and you are ready to make butter!
If you are able to, try to buy grass-fed cow’s cream. Even better if you are able to buy raw cream (will depend on the dairy law in your area).
The less processed the cream is, the more nutrients will be retained in the cream!
Butter made from pasteurized cream will last longer than raw cream butter will last.
How to Make Butter
To a blender, add 1 quart of cream.
![add cream to a blender](https://homelifeonadime.com/wp-content/uploads/2023/09/How-to-make-butter-in-a-blender-2-1024x768.jpg)
![a blender with cream in it](https://homelifeonadime.com/wp-content/uploads/2023/09/How-to-make-butter-in-a-blender-3-1024x768.jpg)
Put the lid on and turn the blender on (medium speed works well).
If your blender has a wand, stir the cream with it while blending, making sure that some cream stays down by the blade at all times.
If your blender does not have a wand, stop the blender periodically and scrape down the sides with a spatula.
Continue to blend the cream until it reaches the butter stage.
It will go through the following stages.
![whipped cream stage of blending](https://homelifeonadime.com/wp-content/uploads/2023/09/How-to-make-butter-in-a-blender-4-1024x768.jpg)
![almost butter stage of whipping the cream](https://homelifeonadime.com/wp-content/uploads/2023/09/How-to-make-butter-in-a-blender-5-1024x768.jpg)
![butter stage of whipping the cream](https://homelifeonadime.com/wp-content/uploads/2023/09/How-to-make-butter-in-a-blender-6-1024x768.jpg)
Once you reach the butter stage, stop blending.
Pour the butter through a strainer.
Place the butter into a bowl, and add cold water to it.
![washing the homemade butter](https://homelifeonadime.com/wp-content/uploads/2023/09/How-to-make-butter-in-a-blender-7-1024x768.jpg)
Begin washing the butter by pressing on the butter in the water with the back of a wooden spoon.
Once the water is cloudy, carefully pour off the water and add more cold water.
Repeat this 3 or 4 times, until the water is clear after washing the butter in it.
Divide the butter into 1/2 cup lumps.
Add 1/4 teaspoon of salt to each lump, if making salted butter. Fold the salt in.
Roll each lump into a ball and refrigerate. Or push the butter into a mold and freeze before removing the butter.
![butter rolled into balls](https://homelifeonadime.com/wp-content/uploads/2023/09/How-to-make-butter-in-a-blender-8-1024x768.jpg)
Notes
The blender you use will determine how fast you will be able to make butter. If you are needing a better blender, here is one I recommend.
One quart of cream will make around one cup of butter. The amount of butter you get from the cream will depend on butterfat content, however.
If you used fresh raw cream to make butter with, store your butter in the refrigerator for up to 3 days. If you are storing it for longer, consider making it into ghee, or store it in the freezer.
![butter balls on a plate](https://harmonymeadowhomestead.com/wp-content/uploads/2023/09/how-to-make-butter-in-a-blender-360x361.png)
Homemade Butter in a Blender
Equipment
- blender
- bowl
- spatula
Ingredients
- 1 qt heavy cream
- 1/4 tsp salt optional
Instructions
- Add cream to blender.
- Put the lid on and turn the blender onto medium speed.
- Stir the cream with your blender wand if it has one, or turn the blender off every little bit and scrape down the sides with a spatula.
- Continue blending until chunks of butter form.
- Turn your blender off and pour the butter and butter milk through a strainer.
- Pour the chunks of butter into a bowl.
- Add cold water to the bowl.
- Begin washing the butter by pressing the butter with the back of a wooden spoon.
- Do this until the water becomes cloudy.
- Pour the water off and add more cold water and repeat the process.
- Continue repeating this process until the water is clear after washing, about 3 or 4 more times.
- Pour off all the water and squish as much water out of the butter as you can.
- Measure the butter into 1/2 cup lumps.
- Salt the butter if using, and mix into the lump.
- Roll each lump into a ball and refrigerate. Or push the butter into a mold and freeze before removing the butter.
Notes
Pin it for later
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Do you make butter on a regular basis?
What is your preferred method of making homemade butter? Let us know in the comments!
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