Supermarket butter is so yesterday! In our new video, we’ll show you how to easily make your own butter—and use it to whip up three delicious varieties: herb butter, tomato butter, and steak butter. It’s quick to make and perfect for your next barbecue!
🧈 Recipe: How to Make Your Own Butter—3 Delicious Variations
Basic Recipe – Homemade Butter from Cream
Ingredients:
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600 ml cream (at least 30 % fat, ideally: cold long-life cream)
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Hand mixer or food processor
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Clean cloth (splatter guard)
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Bowl & strainer
Here’s how:
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Pour the cold cream into a mixing bowl
Important: The colder the cream, the better the butter will turn out. -
Whip the cream on the highest setting
At first, it will turn into whipped cream, then it will slowly start to separate—don’t stop, even if it looks “weird”! -
The butter separates from the liquid (buttermilk)
Once a solid lump has formed and liquid begins to seep out: You’re done! -
Squeeze out the butter
Using clean hands or gloves, gently squeeze the butter mixture to remove excess liquid. -
Optional: Rinse under cold water to remove any remaining buttermilk (this extends the shelf life).
Variations:
🌿 Herb butter
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2 tbsp herb butter seasoning (e.g., with sautéed onions, garlic, parsley, paprika, dill…)
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1–2 tsp olive oil
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Optional: 1 tsp mustard & a little lime juice
Mix the seasoning with the oil, let it sit for 10 minutes, then stir it into the softened butter.
🍅 Tomato Butter
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2 tbsp tomato seasoning (e.g., with tomato flakes, garlic, onion, oregano)
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1–2 tsp olive oil
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Optional: a little lime juice
As with the herb butter—mix the seasoning with oil, let it sit, then stir it in.
🥩 Steak Butter
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1–2 tbsp steak pepper with a hint of sweetness (e.g., with cane sugar, paprika, garlic, thyme)
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Stir directly into the butter
Tip:
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Shape the butter into small rolls using parchment paper, chill, and slice before your barbecue.
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Do not store in aluminum foil—citrus components can react with aluminum.
Fresh butter tastes different. Richer, rounder, with a hint of cream, and above all, it tastes like real home cooking. That’s exactly why it’s worth making your own butter—not as a complicated kitchen project, but as a simple way to whip up something truly delicious from just a few ingredients. If you enjoy cooking, baking, or love bread with a special flavor, homemade butter is a small effort with an amazingly big impact.
The best part: You don’t need any special knowledge or equipment. All you need is cream, a bowl for whipping, and a few minutes of patience. Afterward, you can decide whether to keep your butter plain or give it some flavor by adding salt, herbs, garlic, pepper, or fine spices. This is where the magic of flavors really begins—because in the blink of an eye, a simple basic ingredient transforms into something that pairs perfectly with bread, baked potatoes, steak, vegetables, or fresh pastries.
Making Butter from Scratch—What You Really Need
The base is surprisingly simple: heavy whipping cream with a high fat content. An ideal fat content is 30 to 35 percent. The better the cream tastes, the better your butter will be. That may sound obvious, but it makes all the difference. Fresh, high-quality cream has more natural flavor and ultimately results in a richer taste.
To make it, all you need is either a food processor, a hand mixer, or a screw-top jar. The screw-top jar is the most charming option and actually works, but it requires a bit more effort and time. Using a mixer or food processor is faster and produces a more consistent result. You’ll also need a fine-mesh strainer, cold water, and, optionally, a pinch of salt.
If you want to not only make your own butter but also enhance its flavor, it’s worth thinking about how you’ll use it later on. For breakfast butter, a small pinch of salt is often enough. For barbecues or oven-baked dishes, you can make it more flavorful—for example, with garlic, smoked paprika, herbs, or a finely balanced spice blend.
How Butter Is Made from Cream
The process is almost a little astonishing, because liquid cream suddenly transforms into two things: solid butter and liquid buttermilk. As you whip it, air is incorporated first, the cream becomes stiff, and it resembles whipped cream. If you stop here, you’re not quite there yet. If you keep churning, the structure changes. The fat separates from the liquid, and small, yellowish lumps of butter form and clump together.
This is the crucial moment. Then you pour off the buttermilk—don’t throw it away; it’s wonderful for pancakes, bread, or waffles—and continue working the butter. Now wash it with cold water and knead or press it gently to squeeze out as much of the remaining buttermilk as possible. This step is important for shelf life. If too much liquid remains in the butter, it will spoil more quickly.
Finally, shape the butter into a log as desired, press it into a small bowl, or spread it directly into a jar. It will firm up in the refrigerator and take on its typical consistency.
How to Make Butter in 5 Easy Steps
- Pour 500 ml of cold whipping cream into a bowl or food processor.
- Whip the cream first until stiff peaks form, then continue whipping until the butter and buttermilk separate.
- Pour off the buttermilk and set it aside.
- Rinse the butter mixture with very cold water, gently squeezing it as you go.
- Season the butter with salt or other seasonings to taste, then chill it.
Depending on the product, you’ll usually get about 180 to 250 g of butter from 500 ml of cream. The exact amount depends on the fat content and the yield when squeezing out the excess liquid.
What are the most common mistakes?
The most common mistake is stopping too soon. When the cream thickens, many people think the butter is ready. In fact, the real work begins only after that. So just keep churning, even if it looks a little unusual for a moment.
Another factor is temperature. Cream that’s too warm can become greasy more quickly instead of separating cleanly. Well-chilled cream usually works more reliably. After churning, it’s important to use very cold water so the butter mass stabilizes.
Care is also important when rinsing. If you don’t thoroughly remove the buttermilk, you’ll end up with edible butter, but it will have a shorter shelf life and sometimes a slightly sour aftertaste. That isn’t necessarily a bad thing, but it isn’t suitable for every use.
When it comes to seasoning, it’s best to start cautiously. Salt, garlic, and strong spices, in particular, quickly become prominent in butter. Start with a small amount, taste it, and then adjust the seasoning carefully.
Plain butter or seasoned butter?
On its own, homemade butter has its own charm. It tastes fresh, soft, and pleasantly creamy. Especially on good bread, with roasted vegetables, or with potatoes still warm, that’s often all you need. But if you like to experiment with flavors, butter is the perfect canvas for spices.
Salt is the obvious classic, but it’s by no means the only option. Pepper adds a mild heat, garlic provides a hearty depth, and herbs make the butter lighter and fresher. Smoky notes, paprika, or chili work well with grilled dishes. Mediterranean blends can be exciting with bread and focaccia. And for corn on the cob or baked potatoes, a spicy, slightly smoky butter works especially well.
The key is balance. Butter carries flavors beautifully, but it also rounds them out significantly. A spice blend that seems intense on its own can suddenly appear gentle and harmonious when incorporated into butter. That’s exactly what makes it so versatile. If you use high-quality spices, you’ll quickly notice how clear and pleasant the aromas come through. At allerFeinst!, that’s exactly the appeal—pure, everyday seasoning without any unnecessary additives.
Which spices go well with homemade butter?
For classic herb butter, you can use finely chopped parsley, chives, a little garlic, and salt. It has a familiar taste and pairs well with baguettes, steak, and vegetables. A little lemon zest adds extra freshness, but should be used sparingly.
If you prefer a bolder flavor, try sweet paprika, smoked paprika, black pepper, and a small pinch of chili. This combination pairs perfectly with grilled meats, corn, mushrooms, or rustic bread. Roasted onion powder can also be an interesting addition, as long as the butter remains spreadable.
Mediterranean flavors are ideal for snacks and oven-baked dishes. Dried herbs like oregano, thyme, or rosemary add depth. It’s worth grinding the herbs very finely in a mortar or rubbing them briefly between your fingers so they release their aroma more effectively into the butter.
Sweet variations are also possible. With a little cinnamon, vanilla, and a pinch of salt, butter becomes a delicious accompaniment to brioche, yeast plait, or pancakes. This really highlights just how versatile this simple ingredient actually is.
How long does homemade butter last?
Homemade butter usually keeps in the refrigerator for a few days to about a week, provided it was made with clean utensils and handled hygienically. Salted butter often lasts a little longer than unsalted butter. Flavored butter made with fresh herbs or garlic should be used fairly soon, because the additional ingredients add moisture.
If you want to stock up, butter freezes very well. It’s best to freeze it in portions so you only have to thaw the amount you actually need. Spiced butter is particularly well-suited for this. A small log in the freezer is often the quickest way to add more flavor to your everyday cooking.
When is homemade butter especially worth making?
You’ll notice the difference most clearly in dishes where butter serves not just as fat but as a flavor carrier. On fresh bread, with baked potatoes, or on a hot steak, the aroma really comes into its own. Homemade butter can also be exciting for baking, though depending on its water content, it doesn’t always react the same way as standard supermarket butter. For shortcrust pastry or delicate pastries, the results may vary slightly. This isn’t a drawback—just something you should be aware of.
Homemade butter is also particularly handy when you want to get creative with leftovers. If you have cream in the fridge that needs to be used up soon, you can turn it into a product that’s immediately versatile in the kitchen with very little effort. Plus, it’s fun to tailor the flavors exactly to your taste—sometimes classic, sometimes bold, sometimes to complement the dish at hand.
Is making your own butter really worth it?
If you’re only looking at the price, the answer is: it depends. Industrially produced butter is often cheaper because it’s standardized and produced in large quantities. The added value of making it yourself lies more in the taste, the freshness, and the freedom to season it as you like. You know exactly what’s in it, can adjust the texture, and end up with a result that feels much more personal.
This is especially worthwhile for food lovers who enjoy cooking or entertaining guests. A basket of fresh bread and some homemade butter with delicate spices immediately creates a welcoming atmosphere without being complicated. It’s a small gesture with a big culinary impact.
And perhaps that’s the best reason of all: making your own butter brings you closer to the product. You see how something new is created from cream, taste the difference right away, and can use spices to give it your very own style. More cooking, more flavor, more joy on your plate.