Homemade Herb butter

Learn how to make homemade herb butter by using left over heavy cream. It’s very easy and not only does this process give you butter you’ll also get homemade buttermilk which is a bonus.

It is best to start this process when your cream is at room temperature. This helps make your mixing process go faster. If you don’t have time to prepare and your cream is cold, you can still make the butter is just might take a little longer to combine. Be patient and don’t give up. This process can typically take anywhere from 10-45 mins for the cream to combine to butter.

What you’ll need to make

• Stand up mixer with a whisk attachment
• Heavy whipping cream
• Fresh herbs (dried herbs will work too)

Steps of making homemade herb butter

Step 1

Mix the cream by using a stand-up mixer, pour the cream into the bowl with whisk attachment connected. Turn your mixer on to medium speed about at the 4-5 level. At this point this step will take long, just let the mixer do all the work. Remember patient is key.

At this time while you’re waiting for your cream to mix, you can chop up your fresh herb to have ready to mix in later. For this recipe I used herbs from the garden including Parsley, Thyme, and chives. If you do not have access to fresh herbs, dried herbs will work too.

Step 2

This starts to become a fun science experiment. Watch as your cream turns into whipped cream. Don’t forget the taste test. I honestly believe homemade whipped cream is so much better. I never buy whipped cream anymore I always make it. It’s so easy and very yummy.

Step 3

You’ll start to notice your whipped cream started to separate.

A liquid will start to form at the bottom of the mixer, this is called buttermilk. You will know when your process is done when the butter starts to collect in the whisk and the butter milk is left at the bottom. Remember don’t throw away the buttermilk, save it for another recipe like buttermilk pancakes, waffles or our family favorite Nashville chicken sandwiches.

Step 4

Now you are going to wash or rinse your butter to do this you are going to run the butter under the sink in cold water. Squeezing it to completely get all the butter milk out.

Step 5

Once you are done rinsing your butter, now you can add all of your chopped herbs and salt if you wish to. Then you can shape into either a ball or log. After the shaping process, you can now wrap your butter in wax paper or plastic wrap and store it in an airtight container in the fridge. But who are we kidding this butter is definitely not going to last long, you’re going to want to use it on everything.

Step 6

The final step is to remember to save the buttermilk in a jar and store it in the fridge. You can make and amazing bread, cake or even marinate chicken in it.

Common Questions

How long does homemade herb butter last?

Homemade butter can last about 2-3 weeks in the fridge.

Can I use half and half?

No, it is best not to use half and half to make the homemade herb butter because it doesn’t contain enough fat content.

Can I freeze the homemade herb butter?

Yes, it can last in the freezer up to 6-9 months as long as its wrapped tightly with plastic wrap and placed in an airtight container.

How to tell if my butter has gone bad?

If you notice your homemade herb butter have any visual mold discoloration, or changes in texture. It will also have a sour taste and smell, toss it out. Don’t worry a small taste of rancid butter won’t hurt.

Is it safe to keep homemade herb butter out on the counter?

Yes, according to the USDA you can leave it out on the counter at room temperature. But its only suggest for about 1-2 days or it will go rancid.