Butter is one of those creations that, once you realize how easy it is to make, you’ll question buying it from the store ever again. So, while the season is granting us access to a bounty of goodies, I figured it was the perfect time to make some herb butter from scratch!

I tell you what, I can taste the difference in good butter. I once was served a few slices of bread with a smear of butter on the plate while at a restaurant in Edinburgh. Truly, could taste the freshness.

So whether you smear it onto the side of your dish, slather it over grilled cheese, or top your next steak with it, this fresh herby butter will add so much delicious flavor to your next dish.

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HERB BUTTER FROM SCRATCH

Making butter from scratch at home feels like a science experiment. Whenever I make a batch, I find myself thinking: “So someone just overmixed cream one day and was like ‘I’m not throwing this out’ and voila, sorted butter?!”

Yes, welcome to my brain.

This homemade herb butter takes that cream up a level, since we’re mixing in lots of fresh herbs and a little bit of salt. An easy and oh, so yummy spread!

What do you need to make homemade butter? At its base, butter is just made with heavy cream. From there, you can leave as is or add salt and other flavors.

flavored homemade butter with fresh bread

INGREDIENTS

Heavy Cream: To make your butter
Fresh Herbs: Fresh is best for a full herb flavor. Mix and match whatever you have on hand!
Salt: To bring out the flavor of the butter and herbs

What herbs can I use in an herb butter? Take your pick! Oregano, basil, rosemary, thyme, and plenty more all make delicious flavors in butter. Use a combination or just one. Don’t be shy, the more you add, the better the flavor!

HOW TO MAKE HERB BUTTER FROM SCRATCH

Pour the heavy cream into the bowl of a stand mixer fitted with a whisk attachment and mix on medium-high speed until it thickens into whipped cream.

Continue mixing until the cream fully separates into butter and liquid (this is buttermilk!). The liquid will start to splash, so cover the mixer with a towel to prevent any messes!

Transfer the clumped butter to a bowl of ice water and gently squeeze it to remove any remaining buttermilk. The ice water will become cloudy, so swap with fresh ice water when it does, repeating the process until the water stays clear and the butter is fully rinsed.

Place the cleaned butter in a bowl and add the chopped fresh herbs and salt. Stir until everything is fully combined.

Shape the herb butter from scratch into a log and wrap it tightly in parchment paper. Refrigerate until firm and ready to use.

3 ways to use this herb butter from scratch

You can’t beat slathering it on a homemade bagel or a fresh biscuit
Melt it in a pot and sautee your vegetables for soups or sides
Spread onto your favorite bread for a leveled-up grilled cheese

TIPS & VARIATIONS

The liquid left in your mixing bowl, once the butter fully seperates, is buttermilk! Strain this into a jar and store in the fridge for up to a week, or freeze for 2-3 months. If you freeze it in ice cube trays, you can take some out as needed for baking, soups, and more!
If you just want unsalted butter, simply omit the salt (and the herbs if you want it plain).
Most herbs work deliciously in this herb butter from scratch. I love rosemary, thyme, oregano, basil, chives, and more.
You can use dried herbs for this but the flavor is going to be so much better with the oils from fresh herbs.

STORING HOMEMADE BUTTER

Keep your butter in the fridge in a sealed container or wrapped tightly in parchment paper for 2-3 weeks.

I love to freeze the butter in slices and take it out as needed. It will keep in the freezer for up to 9 months!!

MORE EASY CONDIMENT RECIPES

EQUIPMENT YOU’LL NEED

Prep Time 20

Servings 1 stick (approx. 1/2 cup)

Course Breakfast, Dinner, Lunch, Side Dish

Cuisine American

Once you realize how easy it is to make homemade butter, you'll question buying it from the store ever again. This easy, 3-ingredient butter is quick and simple to whip up plus it's packed with yummy, fresh herby flavor!

Equipment

Standing Mixer
Whisk Attachment
Measuring Cups
Measuring Spoons
Spatulas
Bowl
Parchment Paper

Ingredients

2 cups heavy cream
1 tablespoon fresh herbs chopped
⅛ tsp salt

Instructions

Pour your heavy cream into the bowl of a stand mixer fitted with a whisk attachment and mix on medium-high speed. The mixture will first turn to whipped cream before starting to separate. Once it starts to become separated, with more liquid at the bottom, place a towel over your mixture (or risk the liquid spraying everywhere), and mix until the butter is completely separated from the liquid (which will look like watery milk)
Clump the butter together and place it in a bowl filled with ice water. Squeeze* the butter together in the water, dumping and replacing your ice water as it gets cloudy. Once the water is no longer cloudy, place the butter in a bowl
Add your chopped herbs and salt to the butter and mix with a spoon to blend the flavors evenly throughout the butter
Mold the butter into a log and wrap it in parchment paper before placing in the fridge
Congrats, you’ve made butter!

Video

https://www.instagram.com/p/DAYv52xJNts/

Notes

*Do not skimp on squeezing the butter in the ice water until the water runs clear. This process gets the remaining buttermilk out of the butter, if not done completely the butter will go rancid within the week