Creamy Homemade Butter

creamy homemade butter

By Erin Wakeman of The Wakeman's

When Jake and I moved back to our small town roots to have our babies, we knew we wanted to raise them close to the earth. With chickens in our backyard, baby ducks ready to join them any day now, we love taking any opportunity to introduce them to farm-to-table foods and ways of living. We have a local dairy farm that we’ve visited for years and every spring we go to meet the new baby calves and every winter we go to see the barn covered in snow.

We love to support our community and love bringing home giant jugs of raw milk. I remember skimming off the cream and shaking it in a mason jar for hours when I was a little girl to turn it into homemade butter and I’ve been dying for a chance to try it out with my 3-year-old! I knew she’d need a faster way to results, so I whipped up a batch in our Blendtec Twister jar and was so impressed with the ease and results! I’m so excited to share our recipe for blender butter with you today.

Homemade Butter

You can make this recipe using heavy cream from the store or skim the cream from the top of raw milk like we did. Yummy and creamy both ways!

Homemade Butter

Homemade Butter


2 cups heavy cream
Pinch of salt, to taste


Skim heavy cream off the top of your raw milk (skip this step if using heavy cream from a carton) and pour into Twister jar.

Homemade Butter

Blend on High for 4-5 minutes, while turning the lid counter-clockwise.

Homemade Butter

The cream will start to thicken and the buttermilk will stay liquid. Remove the lid and pour the buttermilk into a container to save for another recipe or simply dump down the drain. Add a pinch of salt (to taste), start small and add more if desired. Blend once or twice more and drain. Scoop butter out onto a double layer of cheesecloth or into a mesh strainer over a bowl. Squeeze or press until all liquid is removed, running under cold water to retain freshness.

Homemade Butter

Use your homemade butter on top of these grain-free waffles, toast or in your favorite recipes for added creaminess and flavor!

Homemade Butter

Makes 1/2 - 3/4 cup homemade butter. Store in refrigerated air tight container for up to 3 weeks.  

About the Author

Erin blogs at about homestead life, raising babies, traveling with a young family and carving out big joys in small moments. Follow along on Instagram and Pinterest for more Wakeman family fun!

1 comment

  • Marian W.

    I just tried your recipe using 2 cups of Horizon Organic Ultra-pasteurized heavy whipping cream with a pinch of powdered Himalayan Pink Salt into my Blendtec model CTB2 fitted with my Twister Jar. This model has low, medium,and high settings that run 50 seconds at a time. About 25 seconds into running it on high, the cream began to spurt out of the red stopper at the top of the black lid. 15 seconds more and I had a mess flowing out onto my countertop. Even tried removing some of the liquid didn’t seem to help. Instead, within a more seconds (about 2 minutes into it) my Twister Jar began to heat up the creamed mixture and I ended up with what amounted to somewhat melted butter cream. I don’t know what I did wrong. Perhaps I should halved the amount of whipping cream or lower the speed next time?!

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