There are many advantages to being a food blogger. In my first year of blogging, Dave and I did not eat the same meal twice. Since then I have discovered a whole lot of new flavours and recipes, and met the most amazing people, both in real life and over the internet. However, there are some disadvantages as well. Recipes will call for the smallest amount of ingredients and you end up with a pantry and fridge full of the strangest items. I still have oats left over from making haggis and Sunday nights are usually reserved for using up the odds and ends in a pasta sauce. The other day a recipe called for 90mls fresh cream. I went out and bought a 250ml tub of cream and used what the recipe called for. Before I could get to using the rest of the cream it had turned sour. Now, crème fraîche is a great ingredient, and soured cream is not too bad, but sour cream is just not that useful. Well, that was until I decided to make homemade butter using my sour cream. The irony is that the best way to make the butter is to use equal amounts of sour cream and fresh cream. For testing purposes I have made butter using equal amounts of fresh and sour cream, using my left over sour cream and a full tub of fresh cream and fresh cream alone. All the results were great. And at least this way, I am turning my sour cream into something very useful!

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5 from 1 vote


Making your own butter is so rewarding, and you get to control the salt level.
Recipe Category: Condiments
Makes enough for: 1 batch butter
All Rights Reserved: an original recipe from Lavender and Lime


  • Sour cream
  • Fresh cream
  • Flaked salt to season


  • Weigh the sour cream and place it into a stand mixer bowl
  • Add equal weight of fresh cream
  • Using a baloon whisk, whisk the cream until butter forms into a clump
  • Place muslin into a strainer, and strain the buttermilk from the butter
  • Squeeze the butter in the muslin to get rid of all the buttermilk
  • Run the butter under cold water
  • Squeeze again to get rid of all the liquid
  • Leave to cool before adding the salt
  • Shape using baking or wax paper and store in the fridge


You can use an entire tub of fresh cream if you do not want to waste any, or less if you have that to hand.

Click on the links for conversions and notes.

Making Butter
Making Butter

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27 thoughts on “Butter

  1. Wow Tandy, this just sound and look fabulous…so simple…it is a great idea to use up the sour cream.
    Thanks for the recipe…hope you are having a great week 🙂

  2. WOW!! This is so great!! Lovely recipe!! I used to LOVE butter when I was little… haha 🙂 very sentimental!

  3. Oh Tandy, you know the way to my heart don’t ya girl :). I LOVEEEE BUTTER. Sorry for the caps but I do lol.

  4. Reminds me of when I was an apprentice chef. I was whipping cream for 1200 dessert plates. I swear I turned my back for 2 minutes and bam…. it was butter. Allllll the trouble I was in that night. LOL!
    I should make me some butter again. Butter ROCKS. 🙂

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