Mantequilla (Homemade Butter) is a dairy butter made with milk or cream and produced by churning fat from liquid dairy until it solidifies. It is commonly used for cooking, baking, and spreading.
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This homemade butter recipe uses only heavy cream and takes about 15 minutes from start to finish.
It uses a food processor, making it easy for beginners and reliable every time.
Once ready, it can be turned into compound butter with your favorite add-ins.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Heavy cream: The only essential ingredient. Use cold, full-fat heavy cream so the fat separates properly and forms butter.
- Salt (optional): Adds flavor and helps preserve the butter slightly. Use fine sea salt or kosher salt to taste.
How to Make Mantequilla
Note: Full instructions are provided in the recipe card below.
- Place the heavy cream in a food processor (or blender, or stand mixer fitted with a whisk). Process on high speed until the fat separates from the liquid and clumps into butter, about 10 minutes.
- Strain off the liquid (this is buttermilk and can be saved for later use if desired). Pour in cold water and agitate the butter until the water becomes cloudy. Repeat this process until the water runs clear.
- Press the butter against the sides of the bowl with a spoon or spatula to squeeze out any remaining liquid. Continue until no more moisture releases.
- Add salt to taste or mix in herbs, honey, or garlic if desired. Store the butter in an airtight container in the refrigerator for up to 3 weeks, or freeze for up to 9 months.
Hint: I love turning this mantequilla into a compound butter by mixing in fresh herbs, garlic, or even cinnamon sugar. Once everything is blended, I roll it tightly in plastic wrap, shape it into a log, and refrigerate it for 3 to 4 hours so it firms up and can be sliced into perfect portions.
Storage, Make Ahead, & Freezing
Storage: Keep mantequilla in an airtight container in the refrigerator for up to 2-3 weeks.
Make Ahead: This recipe can be made in advance and stored in the refrigerator until ready to use.
Freezing: Wrap tightly and freeze for up to 9 months; thaw in the refrigerator before using.
Camila's Tips & Variations
- For the best texture, use cold, full-fat heavy cream so the butter separates quickly and cleanly.
- If the butter feels soft after washing, place it in the refrigerator for 20-30 minutes before shaping.
- Add-ins like herbs, honey, garlic, or cinnamon sugar turn this into an easy compound butter.
- For a richer flavor, use cream with at least 36% fat content.
- Always remove as much liquid as possible to help the butter last longer in storage.
Frequently Asked Questions
Why didn't my cream turn into butter?
The cream may be too low in fat or too warm: use full-fat heavy cream (36% or higher) and start cold.
Why is my butter too soft or greasy?
Too much liquid remains. Keep pressing and draining until no more water comes out, then chill before shaping.
Can I use light cream or half-and-half?
No, they don't contain enough fat to separate properly into butter.
What happens if I don't wash the butter?
Leftover buttermilk will cause it to spoil faster and develop sour flavors.
Pair with
Recipe
Mantequilla
Equipment
- Food processor or blender or stand mixer with whisk attachment
- Wooden spoon or spatula
- Plastic wrap (optional)
Ingredients
- 480 ml heavy cream
- ¼ teaspoon kosher salt
- favorite add-ins (optional)
Instructions
- Place the heavy cream in a food processor (or blender, or stand mixer fitted with a whisk). Process on high speed until the fat separates from the liquid and clumps into butter, about 10 minutes.
- Strain off the liquid (this is buttermilk and can be saved for later use if desired). Pour in cold water and agitate the butter until the water becomes cloudy. Repeat this process until the water runs clear.
- Press the butter against the sides of the bowl with a spoon or spatula to squeeze out any remaining liquid. Continue until no more moisture releases.
- Add salt to taste or mix in herbs, honey, or garlic if desired. Store the butter in an airtight container in the refrigerator for up to 3 weeks, or freeze for up to 9 months.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
