Homemade Flavored Butters
Posted on July 29, 2025
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These homemade butters are rich, creamy, and totally customizable! Whether you’re keeping it classic with a pinch of sea salt or adding bold flavors like garlic herb or sweet strawberry, these butters will elevate everything from toast to brunch boards. They’re easier to make than you think—and super fun to flavor your way.
Key Ingredients
1. Heavy Cream
This is your starting point! Use full-fat heavy cream with no additives for the best texture. It's what gives the butter that luscious, smooth body once it churns.
2. Sea Salt
A little flaky sea salt brings out the natural creaminess and adds a savory edge. Don’t skip it—even sweet versions benefit from a pinch.
3. Herbs & Garlic
Garlic and fresh herbs transform your butter into a savory showstopper. Perfect for steak, potatoes, or warm bread fresh out the oven.
4. Strawberry Jam
Sweet, fruity, and a little nostalgic—strawberry jam adds color and flavor, turning this butter into a brunch superstar. Try it on biscuits, waffles, or muffins.
5. Honey
Salted honey butter is that perfect mix of salty and sweet. Slather it on cornbread, roasted carrots, or warm rolls—you’ll be hooked!
Step-by-Step Instructions
Step 1. Beat the cream Add 2 cups of heavy cream to a stand mixer fitted with the paddle attachment. Beat on medium speed until stiff peaks form, then increase to medium-high and continue mixing until the cream separates into butter and buttermilk (about 12–15 minutes).
Step 2. Strain and rinse the butter Transfer the butter solids to a cheesecloth or fine mesh sieve. Squeeze out the buttermilk and rinse the butter under cold water until the water runs clear. This helps extend shelf life.
Step 3. Add flavorings Divide the butter into four bowls. Leave one plain with a pinch of flaky sea salt. To the others, mix in strawberry jam, garlic + herbs + lemon + salt, or honey + sea salt. Mix until smooth.
Step 4. Shape and store Roll the flavored butters into logs or pack into ramekins. Wrap in parchment or plastic wrap and refrigerate until firm. Use as needed!
Frequently Asked Questions
Can I make this without a stand mixer?
Yes! You can use a hand mixer or even shake the cream in a jar—it’ll just take longer and a bit more elbow grease.
How long does homemade butter last?
Homemade butter lasts up to 2 weeks in the fridge or up to 6 months if frozen. Make sure to wrap it well.
Can I make this dairy-free?
Unfortunately, no—this recipe requires real cream to separate into butter. But plant-based butters are a fun alternative to experiment with!
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Homemade Flavored Butters
These homemade butters are rich, creamy, and totally customizable! Whether you’re keeping it classic with a pinch of sea salt or adding bold flavors like garlic herb or sweet strawberry, these butters will elevate everything from toast to brunch boards. They’re easier to make than you think—and super fun to flavor your way.
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Details on preparation
Prep Time:
10 minutes
Cook Time:
0 minutes
Total Time:
10 minutes
Cuisine:
American
Course:
Condiment
Calories:
204kcal per serving
Servings:
8
Author:
Ronica Rupan
Ingredients
Homemade Flavored Butters
These homemade butters are rich, creamy, and totally customizable! Whether you’re keeping it classic with a pinch of sea salt or adding bold flavors like garlic herb or sweet strawberry, these butters will elevate everything from toast to brunch boards. They’re easier to make than you think—and super fun to flavor your way.
Ingredients:
2 cups heavy cream
For Salted Butter:
• Pinch of flaky sea salt
For Strawberry Butter:
• 1 Tbsp strawberry jam
For Garlic Herb Butter:
• 1 Tbsp chopped fresh herbs (rosemary, parsley, thyme)
• 1 clove garlic, finely chopped
• 1/4 tsp kosher salt
• Squeeze of lemon juice
For Salted Honey Butter:
• 2 Tbsp honey
• 1/2 tsp flaky sea salt
Instructions:
- Beat the heavy cream in a stand mixer with the paddle attachment on medium until stiff peaks form. Increase to medium-high and beat until it separates into butter and buttermilk—this takes about 12–15 minutes.
- Transfer the butter solids to a cheesecloth and squeeze out all the buttermilk. Rinse the butter under cold water until the water runs clear.
- Divide into portions and mix in flavorings at room temp. Roll into logs, wrap in parchment or plastic, and refrigerate until firm. Spread and enjoy!
Cooking hacks and tips
-
Use high-quality heavy cream for the creamiest results.
-
Mix in flavorings only after rinsing and draining the butter.
-
Store in the fridge for up to 2 weeks or freeze for longer storage.
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This is where I love to share my passion for cooking, baking, and flavor. When I’m not creating delicious recipes, you’ll find me spending time with my family, working on my spice blends at Flora & Mana, or enjoying a homemade baked goods. Join me on this culinary journey to taste, healthy meals and fun kitchen hacks!
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Comments (2)
Clarice Bridges
I’ve enjoyed so many of your videos. This one on the butter topped them all for me. I am so motivated. I had no idea that was how to make butter. I use Kerry frequently and another European brand. Thank you so much. I can’t wait to get started. Oh and the strawberry version with waffles will be delicious. Thanks, Clarice
Ronica Rupan
Thank you so much! Let me know how you like it!