Looking for a quick and easy vanilla butter recipe so you can make your own butter with vanilla at home? Look no further than this easy butter recipe.
When my sister and I were little, our Grandma used to make us freshly whipped butter.
We'd have it on Breton biscuits and I can still remember how delicious they were. You really haven't had butter until you've had homemade butter.
Somehow, until making this, I'd never made butter myself.
It is so incredibly easy though & a great way to save any cream that might be near (or even a little past) it's used by date.
Ingredients
- Vanilla - extract or vanilla powder. Here's how to make your own vanilla extract.
- Cream - full cream pure cream.
Equipment
You can make this with a hand mixer, or, if you're really strong, by hand but the easiest way is to use a stand mixer.
You will also need a strainer.
Instructions
Step 1
Start with the whisk attachment and beat the cream and vanilla until it becomes firm.
If you don't want to make vanilla butter, leave out the vanilla or substitute it for salt.
Step 2
This is what it should like like at this stage.
Step 3
Change the beater over to the paddle attachment and continue beating.
Step 4
This is what it will look like when the butter and buttermilk separate. So exciting!
Step 5
Using your hand, press all the butter together into a ball.
Step 6
Remove the butter ball from the buttermilk.
Step 7
Strain the buttermilk and refrigerate it for later use in brilliant baked goods.
Step 8
Now it's time to 'pat' the butter to get rid of any remaining liquid.
Traditionally, this is done with wooden paddles (or use wooden spoons) so as not to melt the butter, but you can use your hands.
Gently pat the butter from one hand (or paddle) to the other until all the liquid is gone then gently pat with cloth to completely dry it.
Serving ideas
Spread your homemade vanilla butter on a warm muffin, some toasted banana bread, or a warm-out-of-the-oven slice of cinnamon tea cake.
You could also use it in any recipe that calls for vanilla and butter in the same recipe like the best ever chocolate mud cake.
Use it to make vanilla buttercream icing.
Storage
Fresh butter keeps in the fridge for about two weeks.
Make sure you keep it in an airtight container or it will take on any lurking fridge flavours.
The buttermilk will also keep for about 2 weeks as well or can be frozen in portions.
FAQs
Vanilla butter is essentially a pure butter with pure vanilla extract or vanilla bean added to it to give it a little sweet flavour.
For the best results, use thickened cream or pure cream with at least 35% fat. Avoid light or low-fat creams—they won’t whip into butter properly.
Traditional butter is made from cream, so it’s naturally dairy-based. Unfortunately, you can’t make true butter from plant-based cream alternatives. But you can try mixing vanilla and a touch of sweetener into a dairy-free butter substitute for a similar flavour.
Yes! You can scrape the seeds from a real vanilla bean pod and mix them in for a beautiful speckled look and even deeper vanilla flavour. It’s a lovely touch, especially if you’re gifting it.
Yes! A food processor works great for making butter. Just be sure to stop and scrape down the sides occasionally, and keep blending until the liquid separates from the solids.
Definitely. Vanilla butter freezes really well. Portion it into small containers or wrap it in baking paper, pop it in a freezer bag and freeze for up to 3 months. Let it thaw in the fridge before using.
You sure can. Add more vanilla extract or even scrape in a little vanilla bean for a richer flavour. For sweetness, a small spoonful of honey or maple syrup can be mixed in to taste or a little powdered sugar.
Store your vanilla butter in an airtight container in the fridge. It will keep for up to 2 weeks. You can also freeze it for longer storage (up to 3 months).
Recipe
Vanilla butter
Ingredients
- 600 ml 2¼ cups thickened cream
- 1 teaspoon vanilla extract paste or seeds from 1 vanilla bean
Instructions
- Using an electric mixer with the whisk attachment, beat the cream until it's very stiff then add the vanilla and mix it through.
- Change over to the paddle attachment and keep beating until the butter forms. It will turn yellow and separate from the buttermilk.
- Pat the butter between your two hands or two paddles until the liquid has been released then pat dry with a cloth. Strain the buttermilk into a separate container and refrigerate.
- Refrigerate the butter in an airtight container.
little kid says
I thought about how delicious vanilla butter would be if it existed then I searched it on Google And I found your recipe.I'm going to Try it out.thanks a lot you are awesome!
Claire says
You are very welcome! Ooh I just had a thought... spread on bread sprinkled with a little bit of cinnamon. Delish!
Lorraine @ Not Quite Nigella says
What a coincidence! I saw some butter being made in a traditional churner. I made butter once by accident but I liked the results! :)
celia says
We often make butter - more to use up leftover cream than as a deliberate creation. We've found it helps a little if you rinse the butter after its made (just run it under the tap to get the buttermilk off before you pat it down) - it keeps a bit better if all the sour whey is off. And we use gnocchi paddles to bash the butter around! :)
molly kelly says
Well documented!! Mum x