This recipe is so easy to make. Handmade butter in minutes!

Makes 2 cups


2 cups (475 ml) heavy cream
1/4 cup (30 g) fresh finely chopped herbs (such as thyme, chives, basil, dill, parsley, rosemary, oregano or tarragon)


Add 2 cups (475 ml) of heavy cream to your blender or food processor. Blend for 8-10 minutes (stop occasionally to scrape down sides) or until the butter separates and turns a hard yellow consistency. Add 4 tablespoons (60 ml) of ice water and blend for another minute until all the liquid is removed from the butter. Strain off the buttermilk and store for another baking project.

Add the butter to a bowl and add 1/4 cup (30 g) of fresh chopped herbs.

Mix gently and store in a bowl or mason jar.

Butter will last for one week in refrigerator or can also be frozen for one month.