Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

How to make butter in a blender

A better, faster, and easier way. 

This is an easy and fast recipe for making homemade butter from scratch and all you need is pure cream and your Vibe Blender. Making butter in a blender may not be nostalgic, like this old fashioned ‘shake cream in a jar’ method but it gets the job done really fast and the butter comes out just as wonderful.

Making butter is a delicate but fast process in a high-speed blender. Getting it to the whipped cream stage takes approximately 20 seconds, soon after it will become grainy and separate into globs of butter and watery buttermilk. Depending on the fat content of your cream, the total blending time should be around a minute. Then it’s time to wash the buttermilk out of the butter. These steps are no different from the traditional hand method we employ here.

How to make butter in a blender

Start with the best cream you can buy. If you’d like to make cultured butter, you can also ferment your cream in a yogurt maker before you begin. Cultured butter has a slightly tangy flavour which sets it apart from regular butter. Watch how to culture cream here. An extra bonus of making cultured butter from scratch is that you’ll end up with real fermented buttermilk in the process! Save the fresh buttermilk for baking and use it in pancakes, muffins, or bread. 

Freshly made butter is very soft and creamy. You can transfer it to a glass storage container or wrap it up in baking paper and let it firm up in the fridge. Kept on the counter, homemade butter will keep up to a week. Cultured butter will last longer. 

How to make butter in a blender

Troubleshooting blender butter

  • Use cream straight from the fridge so it’s nice and cold. With a high-speed blender you run the risk of heating up the cream and then it won’t turn into butter. 
  • If you are using cultured cream, make sure the cream has chilled for at least 6 hours.
  • The quantity of cream must cover the blender blades. Start with a minimum of 400ml. You can blend more but only ever half fill the jug or you might have some trouble getting it to churn without overheating.
  • If your whipped cream turns to liquid, it has overheated in the blender. It’s not wasted. Put the blender jug in the fridge and try again when the contents are chilled.  
  • If your homemade butter went rancid really fast, you most likely did not rinse off enough of the buttermilk. Storing it in the fridge will help to extend its life. If you would like the butter to remain spreadable it is be best to only leave a small amount out of the fridge at a time.  Store the remainder in a 450ml Luvele Fresh glass vacuum container.

How to make butter in a blenderHow to make butter in a blender

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How to make butter in a blender

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