Let's Make Butter and SPREAD THE LOVE! Now With Printable Pdf Label!




Let's make butter and spread the love this Valentine's Day!
{I listened to you!  Click here to download a pdf file of the labels I made.  There are four to a sheet.  You can also download a blank sheet of paper to make your own.}
I was inspired by my crafty daughter (the apple doesn't fall far from the tree) who teaches preschoolers and had her little ones make butter as Christmas gifts for their parents.
I wanted to try making some and even expanded on it by adding different ingredients.
This is the best butter EVAH!  You can even make it organic by using organic heavy cream!
I don't know about you, but I can't find organic butter at my grocery store.

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Step 1: What You'll Need

What you'll need:
  • Clean baby food jars or small plastic containers.  I found these mini storage containers at the Dollar Tree, which work great for kids.    
  • Organic heavy cream or heavy whipping cream.
  • A pinch of salt.  I used Kosher salt.
  • Any extra ingredients you'd like to add such as red pepper flakes, garlic and herbs, chopped nuts or dried fruit, or sugar and cocoa.  It's fun to experiment! 

Step 2: Let's Get Started!

Let's get started!
  • Make sure your containers are clean!
  • Pour the cream into the container leaving just a bit of space at the top for the cream to expand.
  • Add your ingredients-- a pinch of salt for salted butter and anything else you wish.
  • Make sure the lid is secure.
  • Hand everyone in the family a container full.  
  • Set a timer for 15 minutes.  
  • Turn on some music and then:
Shake, shake, shake.  Shake, shake, shake.  Shake your butter!  Shake your butter!  You'll start to see and feel the cream solidifying while you're shaking it.  Shake it until the timer goes off.  If you're using larger containers, you'll need to shake it longer.  You can remove the lid at anytime to check on your progress.  
Your butter is done!  Have a taste!  YUMMY!
You can refrigerate it if you wish.

Step 3: You're Done!

Now, go SPREAD THE LOVE this Valentine's Day!



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    12 Discussions


    6 years ago on Introduction

    thanks so much!(: one last thing! i'm having a hard time finding heavy cream, the stores around me only carry whipping cream! can i ask where you got yours from?(: or even if i could substitute the heavy cream for whipping cream, and if the process would change!

    1 reply

    Reply 6 years ago on Introduction

    You can use whipping cream. You may have to shake it longer. I got mine at Safeway. Have fun!


    6 years ago on Introduction


    Yes, refrigerate it. Keeps just like real butter, but it will be gone in no time.



    6 years ago on Introduction

    how long does the butter keep for? i was going to give some as a christmas present, but if it doesn't last that long, i'll wait a while to make it!
    and does it need to be refrigerated?


    7 years ago on Introduction

    As a child in the 30s, I had to man the churn once a week to make butter. There was always some milk ("buttermilk") left over, and we always had to wash the butter before putting it into molds. This instructable mentjons neither buttermilk nor washing. Has someone developed a method which converts ALL the cream? And which eliminates washing? If so, I would like to try making butter again.

    2 replies

    Reply 7 years ago on Introduction

    All you need is heavy cream that you can purchase at your grocery store. Put it in a container and shake until it starts to solidify. That's it! no buttermilk washing involved. :)


    Reply 7 years ago on Introduction

    After reading all the entries, I went to the store. NO heavy cream; only half and half and whipping cream. So I got the whipping cream, took it home, put it in a quart jar (leaving about 20% empty space), and shook and shook. After about half and hour shaking had a big lump of butter--AND a bunch of thin white liquid which I took to be buttermilk. Poured it off, then shook some more, and got out more white thin liquid. Ended up with a big lump of butter and several ounces of milk. Then kneaded the butter over a platter, and got some more white liquid. Then put butter into a mold (the top half of a butter dish) and refrigerated. Stuff has been darn good on toast, waffles, etc. The thin white liquid I got was also refrigerated, then I tasted it--tasted like skim milk--and drank it. If and when I find some "heavy cream" I will enjoy making butter with NO leftovers.


    8 years ago on Step 3

    quicker way is to use a food mixer, saves all that work, How many times have you tried to whip up some cream and it goes really too stiff to use....well keep going cos you almost have butter


    8 years ago on Introduction

    oooh, I'll definitely be making some butter myself. Thanks!
    random question tho...what is the font you used for the text on your images above? (not on the jars but the images above) its luverrrrly!