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Homemade Butter: How To Make Butter in the KitchenAid

Learn how to make creamy homemade butter in your KitchenAid! This step-by-step guide shows you how to whip up fresh butter in just 10 minutes. Perfect for beginners, this quick and easy method will elevate your home cooking with the taste of old-fashioned goodness.

how to make butter in the kitchenaid

Homesteading in the Suburbs

If you’re familiar with my blog, then you know I dream of having a homestead with my very own dairy cow one day. But while I’m still living in the suburbs, I’m having lots of fun learning how to make dairy products right here, in my own kitchen. This hands-on experience ensures that when the day comes to have my own cow, I’ll be ready to transform those fresh litres of milk into delicious treats. And let me tell you, making homemade butter is truly the easiest place to start!

How do you make butter in a KitchenAid mixer?

There’s a full recipe and tutorial below, but here’s a quick overview on how to make easy 10 minute butter in the KitchenAid:

  • Step 1: Start Whisking Heavy Cream
  • Step 2: Watch for the Cream to separate from Buttermilk
  • Step 3: Rinse Butter
  • Step 4: Add flavour if desired

It’s really that simple!

easy 10 minute homemade butter, girl in kitchen holding butter dish

What KitchenAid attachment is best for butter?

For butter-making, the wire whip is your go-to attachment. It’s designed to incorporate air, making it ideal for turning cream into rich, homemade butter. This attachment is also great for whipping up light whipped cream and airy meringues as well.

How long does homemade butter last?

Homemade butter stays fresh in the refrigerator for 2 to 3 weeks. If you want it to last longer, just pop it in the freezer, and it’ll last for up to 9 months.

What cream is best for making homemade butter?

You can make homemade butter with any kind of cream you have on hand, including heavy, whipping, or heavy whipping cream. The more butterfat percentage, like in heavy cream, the more butter you’ll get. The highest percentage I’m able to find in my area is 35% whipping cream, so that’s what I used for this recipe.

What to do with the Buttermilk?

When you make butter at home, you’re rewarded with not just the butter itself, but also buttermilk—a wonderfully versatile by-product. This tasty ingredient can take your cooking and baking to the next level. There are endless uses for it, but here’s a few of my suggestions below:

close up of 10 minute homemade butter in butter dish

Easy 10 Minute Homemade Butter

Ingredients:

  • 1L Cream (Heavy or Whipping)

Instructions:

Step 1: Whip the Cream

Pop the wire whisk onto your KitchenAid mixer. Pour in the heavy cream and cover with a tea towel to catch any splashes. Start slow, then speed up the mixer to whip the cream.

Step 2: Look for Separation

Watch as the cream thickens to soft peaks, then to stiff peaks. (Side Note: This is the tastiest whipped cream you’ll ever have. I always scoop out a little to enjoy before continuing!) When you see the butter solids seperate from the buttermilk, stop the mixer.

Step 3: Squeeze the Butter

Using a fine mesh strainer over a mixing bowl, drain the buttermilk from the butter. Then use a spatula to press the butter to get as much buttermilk out as you can. The more you get out, the longer your butter will last. Be sure to keep the buttermilk to use in other recipes later on.

Step 4: Rinse the Butter

Clean the KitchenAid mixing bowl, then put the butter back in. Whip it with 1/4 cup of cold water for 10 seconds to wash out any leftover buttermilk. Drain the cloudy water and repeat until the water runs clear. This usually takes two times total. When done, you can add some flavouring if you’d like. Consider whisking in some salt, or herbs and garlic. Finish by shaping the butter and wrapping in parchment paper or placing into a butter dish. Store in the fridge for 2-3 weeks.

Homemade Butter

Learn to make creamy homemade butter in 10 minutes with your KitchenAid—easy, quick, and deliciously simple!
Print Recipe

Ingredients

  • 1 L Cream Heavy or Whipping

Instructions

  • Pop the wire whisk onto your KitchenAid mixer. Pour in the heavy cream and cover with a tea towel to catch any splashes. Start slow, then speed up the mixer to whip the cream.
  • Watch as the cream thickens to soft peaks, then to stiff peaks. (Side Note: This is the tastiest whipped cream you’ll ever have. I always scoop out a little to enjoy before continuing!) When you see the butter solids seperate from the buttermilk, stop the mixer.
  • Using a fine mesh strainer over a mixing bowl, drain the buttermilk from the butter. Then use a spatula to press the butter to get as much buttermilk out as you can. The more you get out, the longer your butter will last. Be sure to keep the buttermilk to use in other recipes later on.
  • Clean the KitchenAid mixing bowl, then put the butter back in. Whip it with 1/4 cup of cold water for 10 seconds to wash out any leftover buttermilk. Drain the cloudy water and repeat until the water runs clear. This usually takes two times total. When done, shape the butter and wrap in parchment paper or place into a butter dish and store in the fridge.

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close up of 10 minute homemade butter in butter dish

If you try this recipe out, I’d love to see it! Tag me on instagram @gwenthemilkmaid.

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