My husband was once invited to a fancy dinner for his job. I attended with him. Next to each plate, there were several delicate looking candies on a cute little dish. Assuming they were appetizers or special treats, I proceeded to pick one up … only to realize it was a pat of butter! My husband, witnessing my mistake, found it rather hilarious.

Apparently, this farm girl may need to get out more.

My grandmother gifted her antique butter mold to me recently, so of course I had to make some fresh butter. This wasn’t my first time … several years ago while reading the Little House series my kids and I had made some in a quart jar. It wasn’t hard, but it didn’t make all that much. A little Google searching and ⁠— lo and behold, you can make butter in a blender! What??? This changes the whole game! Even better, it literally took me just minutes to make. I have a Vitamix, which is a little more powerful than the average blender, but I’m certain anyone could use a standard kitchen blender successfully.

This recipe makes about a pound of butter, and it contains only two ingredients.

Ingredients:

• 3 cups of heavy cream, chilled
• ½ tsp. salt

Directions:

1. Pour the cold cream into your blender and secure the lid.
2. Starting at the lowest setting, begin to blend and quickly adjust to the highest speed.
3. Let the blender run at high speed until you hear a difference in the machine’s sound ⁠— like what it would sound like as it’s getting a bit bogged down. When you hear that, turn off the machine.
4. Remove lid and scrape the sides down, pushing things to the middle. At this point your cream should be quite thick.
5. Turn machine on highest setting for 5-8 seconds, turn off and scrape down sides.
6. Repeat step #5 for another 6-8 times until you see the thickened cream begin to break down into more of a liquid again.
7. Blend a few more seconds and you should begin to see the butter starting to set up in the center around the top of your blades.
8. Remove the jar from your blender and pour everything into a strainer, being sure to save the buttermilk you drain off for pancakes or another use you might have. (It will keep for two weeks in the refrigerator.)
9. Place your butter in a bowl; using a spatula, press it firmly, squeezing out more buttermilk.
10. Run cool water over the butter as you continue to work it with your spatula to remove more buttermilk. (Hint: the more buttermilk you remove, the longer your butter will keep.)
11. After you’ve rinsed it several times, the water should run clear around the butter.
12. Now is the time to salt your butter if you so choose. I seasoned my butter with pink Himalayan salt, but you could use any kind you typically use.
13. If you happen to have an antique wooden mold like mine, line it with plastic wrap before putting your butter in it for quick clean up.
14. Store in an airtight container and enjoy! I wrapped mine in wax paper.

Sounds simple, huh? It really is that easy to make your own fresh butter! Want to get extra fancy? Amazon sells several cute butter molds (even soap molds would work!) like the one pictured below, that would make especially beautiful gifts for friends and family.

Small silicone molds, like the type used for chocolates (or homemade soap) also yield beautiful results like the example below. Serve delicious, fresh butter at your next family gathering … who knows, maybe you will get to witness someone mistaking it for a treat like I did!

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