How to Make Butter in the Thermomix

Making homemade butter from cream in the Thermomix is easy with these simple instructions and tips.

Close up image of sliced homemade butter on an oval dish.

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 You'll Love This Recipe
Step-by-Step Directions
Common Questions
Flavoured Butter
📖 Recipe
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Comments

Why You'll 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.

Homemade butter being made from cream in the Thermomix bowl.

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.

Homemade butter sitting in a strainer over a glass bowl.

Remove the butterfly whisk and strain the buttermilk through the simmering basket or sieve into a separate bowl.

Homemade buttermilk in a glass bowl on a grey benchtop.

You can keep the buttermilk in the fridge to make our Thermomix Buttermilk Waffles, Pancakes, or cake recipes.

Homemade butter being made in the Thermomix bowl.

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.

Once the water runs clear, tip the butter into the simmering basket and squeeze the excess water with your hands.

A log of homemade butter wrapped in plastic wrap sitting on some baking paper.

Shape into a ball or log, then cover with plastic wrap and store in the fridge until ready to use.

Common Questions

How long will homemade butter last?

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.

Can homemade butter be frozen?

Yes, a great way to do this is to roll it into a sausage shape and wrap it tightly in cling film.

What type of cream is best to use?

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.

Closeup landscape image of homemade butter cut into slices.

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

4.33 from 40 votes

Make the perfect homemade butter from cream in the Thermomix with these easy steps.

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Prep Time:20

Total Time:20

Servings: 210 g

Author: Vicki Newton

Ingredients

600 mls carton of full-fat whipping cream
1500 g ice cold water
½ teaspoon salt optional

Instructions

Insert the butterfly whisk. Add the cream and mix for 1-4 min/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.