Herbed butter


I’ve never made butter before this, but I have to say it was very easy and delicious. Its also very cool to watch the different stages it goes through before it becomes butter. I would highly recommend using a stand mixer for this, because your hand will get tired of holding a hand mixer or immersion blender. But this being said, you CAN use whatever you want. The amount of butter you see in the photo is how much you’d get from 1 pint.


  • 1 pint of heavy whipping cream (or 1 quart if you want more butter, double everything if you use a quart)
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1/2 tsp salt (optional)


  1. Combine heavy whipping cream, thyme, rosemary and salt in a large bowl
  2. Set mixer to medium speed and mix for about 15 minutes (for pint, it’ll take about 30 minutes for quart). You will see the cream thicken first, then you’ll start to see globs of butter forming and the rest of the cream thinning and forming buttermilk. When the globs start forming, it gets very splashy, so i suggest putting a towel around/over the bowl.
  3. Once you see lots of globs and some buttermilk (liquid), you’re done mixing.
  4. Pour off the buttermilk into a jar (you can use this later for cooking a creamy sauce or whatever you want).
  5. Then place butter globs into a cheesecloth or towel and squeeze as much buttermilk out of it as you can. This will make the butter keep longer
  6. Store it in parchment paper. If you squeezed out the buttermilk well it will keep for about 1-1.5 weeks in the fridge and about 1 month in freezer
  7. Enjoy with bread (see prior post for honey herbed bread)

Notes: If you’d like to use the buttermilk to make pancakes, then don’t add herbs to it. You can always mix the herbs in after the butter is already solidified. Then you’ll have just pure buttermilk without added savory flavors.


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1 Response to Herbed butter

  1. Pingback: Spicy butter |

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