Great Value Sweet Cream Butter is already quite clean with only cream and salt, making it naturally seed oil free. However, commercial butter often uses non-organic cream from conventionally raised cows. Making homemade salted butter from organic grass-fed cream ensures superior quality, no synthetic hormones, and supports regenerative agriculture.
Based on: Sweet Cream Butter Salted
· Makes approximately 32 servings (about 1 pound of butter)
· Serving: 1 tablespoon (14g)
Why This Recipe is Seed Oil Free
Commercial Sweet Cream Butter Salted from Great Value often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Sweet Cream Butter Salted may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic heavy cream (40% fat)
946ml (32 oz, 4 cups) · Organic Valley Organic Heavy Whipping Cream
The fat source that will be churned into butter - higher fat content cream yields more butter
Fine sea salt
4-6g (3/4 to 1 teaspoon) · Redmond Real Salt Fine Sea Salt
Enhances flavor and acts as a natural preservative to extend shelf life
Instructions
Step 1. Chill your equipment: Place a large mixing bowl, electric mixer beaters (or stand mixer bowl and whisk attachment), and a fine-mesh strainer in the refrigerator for 30 minutes. Cold equipment helps the cream whip faster and prevents the butter from becoming too warm during churning.
Step 2. Pour 946ml (4 cups) of cold organic heavy cream into your chilled mixing bowl. Using an electric mixer on medium speed, whip the cream for 2-3 minutes until it forms soft peaks - this is the whipped cream stage. Continue beating on medium-high speed for another 3-5 minutes until the cream becomes very thick and starts to look grainy.
Step 3. Continue churning on medium speed for 2-4 more minutes until the mixture suddenly separates into yellow butter solids and white buttermilk. You'll hear the mixer sound change as the buttermilk sloshes around. Stop immediately when separation occurs - over-churning makes the butter tough.
Step 4. Strain the mixture through your chilled fine-mesh strainer into a large bowl to separate the butter from the buttermilk. Reserve the buttermilk for drinking or baking - it will keep refrigerated for up to 1 week. Gently press the butter solids with a clean spoon to extract more buttermilk.
Step 5. Wash the butter: Place the butter solids in a large bowl of ice-cold water. Gently knead and press the butter with clean hands or a wooden spoon to remove remaining buttermilk - this prevents rancidity. The water will become cloudy. Drain and repeat with fresh ice water 2-3 times until the water runs completely clear.
Step 6. Salt the butter: Pat the washed butter dry with clean kitchen towels. Sprinkle 4-6g (3/4 to 1 teaspoon) of fine sea salt evenly over the butter. Using clean hands or a wooden spoon, gently knead the salt into the butter until evenly distributed. Taste and adjust salt level if needed.
Step 7. Shape and store: Form the butter into a log shape using parchment paper or transfer to an airtight container. For immediate use, let it soften at room temperature for 30 minutes. Store refrigerated for up to 2 weeks or freeze for up to 6 months. The butter will be firmer than commercial versions due to lack of stabilizers.
Storage
Store in refrigerator for up to 2 weeks or freeze for up to 6 months. Keep covered to prevent absorption of other flavors. Homemade butter may separate slightly in warm conditions - simply mix gently to recombine.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$0.25
Savings-12%
Homemade organic grass-fed butter costs slightly more per serving than conventional commercial butter, but provides superior nutrition from pasture-raised cows, no synthetic hormones or antibiotics, and fresher taste. The small premium pays for dramatically higher quality ingredients.