Making homemade butter from cream in the Thermomix is easy with these simple instructions and tips.
FEATURED REVIEW
"Thank you for the easy to follow recipe.. my butter turned out great.. made 346g and after I put in fridge to tighten up I then made some garlic and parsley butter for my potatoes.. yum.. got my cream for 5 tubs for $2 so made for very inexpensive butter..I used 3 tubs"
JUDY
Thermomix butter is so easy to make and is a great way to use up discounted cream that's nearing its use-by date. It's also cheaper and minus the additives found in store-bought butter.
With the price of butter going up, this is a great recipe to have on hand for baking recipes or to spread over toast and soft bread rolls.
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Why We Love This Recipe
- More economical.
- Effortlessly easy.
- A great way to use up cheap cream approaching its use by date.
Step by Step Directions
Note: This is a summary of the instructions. The instructions are shown in the recipe card below.
1. Insert the butterfly whisk into the Thermomix bowl, add the cream, and then mix for 1-4 minutes until the cream separates. You'll be able to tell when it separates as the sound of the blades change.
2. Remove the butterfly whisk and strain the buttermilk through the simmering basket or sieve into a separate bowl.
3. You can keep the buttermilk in the fridge to make Buttermilk Waffles, Pancakes, or cake recipes.
4. Return the butter to the Thermomix bowl (without the butterfly whisk) and add 500g of ice-cold water. Mix for 5 sec/speed 4, then strain through the simmering basket - discard the water this time. Repeat this step a couple of times until the water runs clear. Add ½ a teaspoon of sea salt for salted butter after the final washing and mix for a few seconds to incorporate.
5. Once the water runs clear, tip the butter into the simmering basket and squeeze the excess water with your hands.
6. Shape into a ball or log, then cover with plastic wrap and store in the fridge until ready to use.
FAQs & Expert Tips
Unsalted butter should be consumed in a few days, but with the addition of salt, it will keep in the fridge for two to three weeks.
Yes, a great way to do this is to roll it into a sausage shape and wrap it tightly in cling film.
Use only chilled full-fat whipping cream. If it's a hot day, place the Thermomix bowl in the fridge for 10 minutes to cool beforehand.
The time taken for the cream to separate will depend on the freshness of the cream and how chilled it is. Perseverance is the key!
It's recommended not to whip more than 600mls of cream at once.
Flavoured Butter
I have a flavourful Thermomix recipe for garlic parsley butter which you can use to spread over freshly baked bread rolls, corn and the cob, and it also makes a fabulous topping for grilled steak and fish.
📖 Recipe
How to Make Butter in the Thermomix
Make the perfect homemade butter from cream in the Thermomix with these easy steps.
Ingredients
- 600 mls carton of full-fat whipping cream
- 1500g ice cold water
- ½ teaspoon salt (optional)
Instructions
- Insert the butterfly whisk: Add the cream and mix for 1-4 minutes/speed 4 until it separates. The cream's timing to turn into butter will vary on the freshness of the cream and how cold it is. It's ready when the sound of the blades change, and if you have the TM31, the lid will start to 'dance' (see photos in recipe post).
- Remove the butterfly whisk: Using the simmering basket, strain the buttermilk into a bowl, so all you're left with is butter. You can use the buttermilk for waffles, scones, pancakes etc.
- Place the butter back into the Thermomix bowl (without the butterfly whisk), add 500g of ice-cold water and mix for 5 sec/speed 4 to rinse it. Strain again into a bowl but this time discard the liquid. Rinse the butter three times until the water runs clear. Add ½ a teaspoon of sea salt for salted butter after the final washing and mix for a few seconds to incorporate.
- Tip the butter into the simmering basket over a bowl, squeeze out the excess water with your hands and knead into a ball or sausage shape. (see recipe post for step-by-step photos).
- Wrap the butter in cling film and store it in the fridge. Unsalted butter should be consumed in a few days, but with the addition of salt, it will keep in the fridge for two to three weeks.
Notes
** See the recipe post for FAQs and tips**
Agnes Lee says
How much buttermilk did you yield from this? Planning what to do next after I make the butter.
Vicki says
Hi Agnes, I didn't measure the buttermilk exactly but it yields approximately 300-500 mls. Kind regards, Vicki
Cee Cee says
Still a great recipe. I don’t know why but I get the cleanest butter using this recipe.
Vicki says
That's great to know Cee Cee! Vicki x
Judy says
Thank you for the easy to follow recipe.. my butter turned out great.. made 346g and after I put in fridge to tighten up I then made some garlic and parsley butter for my potatoes.. yum.. got my cream for 5 tubs for $2 so made for very inexpensive butter..I used 3 tubs
Vicki says
So glad you enjoyed it Jenny. It's a great cost-effective option in these challenging times. Vicki
Elsie says
How much butter does this make?
Vicki says
Hi Elise, it makes approximately 250g. Kind regards, Vicki.
Julia says
Hi Vicki,
Thanks for posting the recipe!
I'm dying to try this esp with the price of butter going up so much - just one question, when you place the butter back into the Thermomix bowl with the ice water... is it back with the butterfly mixer or the blade?
Thank you
Vicki says
Hi Julia,
So sorry for the late response, your message ended up in the spam folder. When returning the butter to the Thermomix bowl, don't use the butterfly whisk. Kind regards, Vicki.
Emilee says
How much salt should you add to make it last longer?
Vicki says
Hi Emilee, apologies for the late response, add half a teaspoon of salt. Kind regards, Vicki
Barbara Campbell says
Can you use out of date cream?
Vicki says
Hi Barbara, you can use out of date cream as long as it doesn't smell off. Kind regards, Vicki