How to Make Butter in a KitchenAid Mixer

It doesn’t take much to convince me that making something yourself is always better than store bought… this is also true for butter. After making it once in my KitchenAid Stand Mixer, I couldn’t believe my taste buds! It was so creamy and full of flavor!  Plus, the byproduct when making butter is buttermilk… perfect for those who use buttermilk or starter for cultured dairy.

With many dairy allergies in my family, I don’t use butter or dairy products very often, but every now and then I have a recipe that requires it.

Here is the easy way I make real butter using my KitchenAid stand mixer at home in less than 10 minutes.

The special tools featured in this recipe are:

If you don’t already have a VitaMix or Excalibur Dehydrator, I strongly encourage you to check out what these machines are capable of!  For more information about VitaMix you can go directly to the VitaMix website.   For free shipping, be sure to use: Coupon Code: 06-004166

Quick & Easy Real Butter Recipe

This recipe makes approximately 1 Cup (8 ounces or equivalent to 2 Sticks) of Butter, but feel free to scale it in half if you don’t need so much.  It also makes approximately 1 Cup (or 8 ounces) of Buttermilk.

All ingredients I used were Organic.


  • 2 Cups Raw or Pasteurized Whole Whipping Cream
  • 2 Quarts Ice Water
  • Salt, Seasonings, or Herbs to Taste (optional)


  • Optional: 1/2 hour before beginning, remove Whole Whipping Cream from fridge and let sit on kitchen counter to speed up the separation process.
  • In your  KitchenAid Stand Mixer, pour whipping cream into mixing bowl.
  • Using the Wire Whisk/Whip Attachment, and Splash Guard (if you have one), begin mixing the Cream.  Start on Speed 1 and work your way up to 10.  You may need to hold a kitchen towel over the openings to prevent excess splashing.
  • In approximately 3 minutes you will notice the butter fat separating from the buttermilk.  Once the butter fat coagulates and sticks to the whisk, you can drain off the buttermilk into a mason jar for later use.
  • Pour approximately 2 cups of your ice water over the butter, into the mixer, and rinse the remaining buttermilk out of the butter by running mixer on medium speed.  Be sure to use your kitchen towel to cover up any open areas to avoid splashing.
  • Once again, drain the excess water at the bottom of the mixing bowl – this time draining it in the sink. (there is no more usable buttermilk from this point on).
  • Repeat the cold water rinse (3-5 times), until water is clear after mixing. Drain any remaining water into sink.
  • Using your spatula, loosen the butter from the whisk and press butter fat onto the side of the mixing bowl to remove any excess water.
  • NOTE: Butter with water left inside of it, will spoil very quickly – so be sure to remove as much water as possible.  Some people even press their butter with a cheese cloth to ensure maximum water removal.
  • Once all water content has been pressed out of the butter, you may mix in salt, seasonings, or herbs to your taste.
  • If you don’t plan to use the butter immediately, you can store it in the fridge for up to 2-4 weeks in an airtight container.  You can achieve longer storage times in the freezer – just be sure to protect your butter from freezer burn by storing it in an airtight container.

How to Make Butter in KitchenAid Stand Mixer

How to Make Butter in KitchenAid Stand Mixer

How to Make Butter in KitchenAid Stand Mixer

How to Make Butter in KitchenAid Stand MixerAt this point, you’ll have fresh whipping cream… so keep on mixing!

How to Make Butter in KitchenAid Stand MixerSee how the butter is starting to separate from the buttermilk?

How to Make Butter in KitchenAid Stand Mixer

How to Make Butter in KitchenAid Stand Mixer

How to Make Butter in KitchenAid Stand Mixer

How to Make Butter in KitchenAid Stand Mixer

How to Make Butter in KitchenAid Stand Mixer

How to Make Butter in KitchenAid Stand Mixer

If you don’t already have a Excalibur Dehydrator, I encourage you to check out what this awesome Dehydrator is capable of!  It’s made in the USA, has an outstanding warranty, and is the most popular Dehydrator because of it’s large, efficient design and low cost to run.


  1. Heather says

    Hi there, really enjoy your site! Have you tried making butter in the vitamix? I just saw the recipe in the book it comes with so I was going to try it soon!

    • says

      Yes, but because the VitaMix heats up very quickly, you have to be really careful or you can ruin the whole batch. It’s best to start with a cold container & whipping cream. I like how the butter turns out better in my Stand Mixer, but clean-up with the VitaMix is sooooo much easier! =) God Bless! ~Erika

  2. Bree says

    I’m just wondering how I could add flavoring to the mix, would I just add it in with the whipping cream before I start mixing? I love how simple you make it to follow your instructions, by the by. I’ve already suggested your website to friends of mine! Thank you!

    • says

      Hi Bree!

      Thank you for the sweet comment! =) If you want to add flavoring to the butter, add it after you have made the butter and pressed all of the water out. If you add the flavoring before, the cream may not separate properly and much of your flavor would be washed away during the rinses. Hope that helps!

      God Bless!
      ~ Erika

  3. Wendy says

    Hi. Looking for videos on YouTube about making butter at home, I ran across your video which was very well presented, organized and seemed to be the best illustration I’ve viewed thus far. Noticing that you own a KitchenAid food processor, I was wondering if you have ever tried making the butter with that. There are videos posted on YouTube presenting both options. I saw that you had tried with the VitaMix but if you’ve used the KitchenAid food processor for butter making, I’d appreciate your review of that process. On another note, you have a lovely family and it makes my heart swell to see families grown through adoption. I was a foster mom to around 30 newborns and several children 3 and under over a 6 year period and know what it’s like to place that new baby in a mother’s arms! God bless you and your husband for growing your family through adoption! And thanks for taking time out to help people like me who desire to start making healthier food choices!

    • says

      Hi Wendy!

      Thank you – Your comment is so lovely! What an amazing person you are to care for so many little ones! Being a foster mom is a special gift that not everyone can handle… clearly God has blessed you tremendously!

      I have never attempted butter in the Food Processor, although I suspect the process isn’t all that different. The processing times would probably vary and you may need watch the temp of the cream. Otherwise, I’m sure it would work great! If you try, let me know how it goes!

      Thanks again & God Bless!
      ~ Erika

  4. Danae says

    I just made the butter (thanks for the site) but I’m wondering if I can leave it out on the counter like I can with my store bought butter? Thanks!

    • says

      Hi Danae!

      Thank you for the comment… I’m not sure how this butter would do on the counter since I’ve always stored it in the fridge. Like real butter, this recipe is pure butter fat and ‘should’ be ok. However, since this is not commercially produced, there may be a little extra water content in it that could cause it to spoil quicker if left out. I’ve noticed, that it doesn’t take long to soften when left out, so perhaps that will work for you too. =)

      God Bless!
      ~ Erika

  5. heidi bradford says

    Hi Erika,

    This is the first thing that I have made with my new kitchen aid mixer and it turned out great! I am going to make my daughters wedding cake and I want everything to be made from scratch including the butter! My question to you is… what do you do with the butter milk that is drained off?

    • says

      Hi Heidi!

      Yay! Congrats on the new KitchenAid & your daughters wedding! =) The buttermilk is excellent in pancakes, waffles, biscuits, or any other recipe that calls for it. If you’re familiar with culturing, you can culture it for the beneficial bacteria which helps with leavening. A great resource for learning about culturing dairy is Hope that helps… God Bless! ~Erika

    • says

      Hi Kelly, I’d start with a pinch or two and adjust according to your taste. I typically add the salt after the final rinse & pressing so you don’t lose the flavor. Hope that helps… God Bless! ~Erika

  6. Venus says

    Hi Erika, I just temped to make butter with my new Kitchenaid and with raw cream and it never thickened, I think I left it out to long on the counter. It’s pretty cold were we live and inside temp is about 65-68. I left it out for 5 hrs. After watching your video I see I had to much in the bowl also. I was reading and someone said that some times in the winter the cream does not have enough fat in it to make butter. I think you know what your doing and I need help, I think I waisted about 5 cups of cream.
    Thanks, Venus

  7. Melly says

    Made the butter. Looks great. However, it had air pockets of water that I spent quite some time smooshing out with a knife. I got most of it out. I think. It kept bleeding droplets of water and I just want reassurance that it’s gonna be ok. It’s in the fridge right now. I know it’s safe and all and I’ll be sure to use it first…but is a smidge ok water ok? Just to mention, I lost about 2 tablespoons of my butter to attempting the cheesecloth…

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