Thank you for being here! Whether you’re a seasoned home cook or just starting to explore the joys of DIY kitchen magic, I’m so glad you found your way to this post. Today, we’re diving into a trio of everyday staples you can make right at home — and trust me, once you try these, you’ll wonder why you didn’t start sooner. This easy homemade butter, heavy cream & cream cheese recipe not only tastes better than store-bought, but it’s also incredibly satisfying to make from scratch!
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What This Trio of Recipes Is All About
Homemade butter, heavy cream, and cream cheese are all made from one humble ingredient: good-quality dairy. That’s the beauty of this recipe trio — it’s simple, pure, and endlessly useful.
Each of these recipes only requires a few steps and can be whipped up with tools you already have at home (hello, stand mixer or a trusty mason jar!). You’ll be amazed at how these essentials transform your everyday cooking.
Why You’ll Love These Homemade Dairy Staples
Budget-friendly: Buying quality butter, cream, and cream cheese can add up. Making your own? Big savings.
Pure and additive-free: No preservatives, no thickeners, no mystery ingredients. Just fresh dairy.
Customizable: Add herbs to your butter, whip your cream to any consistency, and flavor your cream cheese to suit anything from bagels to desserts!
Versatile: These ingredients are the backbone of countless recipes — from sauces to frostings to savory spreads.
So, What Do They Taste Like?
Homemade Butter: Rich, smooth, and ever-so-slightly sweet, with a clean dairy flavor that melts beautifully on warm bread.
Heavy Cream: Thick, velvety, and indulgent — perfect for sauces, soups, or desserts.
Cream Cheese: Soft, creamy, and lightly tangy with a delicate richness that makes it ideal for both sweet and savory dishes.
Benefits of Making These At Home
You control the fat content and texture.
You can flavor them to your liking (think garlic herb butter or honey cream cheese!).
They’re perfect for when you run out of one but have some cream or milk in the fridge.
Ingredients You’ll Need
For Butter (makes approx. 1 cup):
2 cups heavy whipping cream (not ultra-pasteurized)
Pinch of sea salt (optional)
For Heavy Cream (makes approx. 1 cup):
¾ cup whole milk
⅓ cup unsalted butter (melted)
1 tablespoon flour (optional, for thickening if needed)
For Cream Cheese (makes approx. 1 cup):
2 cups whole milk
2 tablespoons lemon juice or white vinegar
¼ teaspoon salt
Tools You’ll Need
Stand mixer, hand mixer, or food processor
Cheesecloth or a fine mesh strainer
Mixing bowls
Airtight containers or jars
Whisk
Saucepan (for cream cheese)
Measuring cups and spoons
Ingredient Swaps and Additions
Use grass-fed dairy for richer color and flavor.
Add herbs, honey, garlic, or spices to butter and cream cheese for gourmet-style variations.
For a dairy-free version, try using full-fat coconut cream in place of heavy cream — though the results will differ in flavor.
How to Make Easy Homemade Butter
Pour cream into a stand mixer with a whisk attachment. Beat on medium-high.
First, it will become whipped cream. Keep beating.
Eventually, the butterfat separates from the buttermilk (about 8–10 minutes). You’ll see clumps forming.
Strain the buttermilk and save it for pancakes!
Rinse the butter under cold water, pressing out any remaining liquid.
Add a pinch of salt (optional), then form into a log or press into a ramekin.
I promised you versatile, and here’s proof — add chopped chives and black pepper for a steak-topper or a drizzle of maple syrup for your waffles!
How to Make Heavy Cream
Melt butter over low heat.
Let cool slightly, then whisk into whole milk until fully combined.
For a thicker consistency, whisk in 1 tablespoon of flour and blend well.
Chill for 1 hour before using.
Note: This substitute works well in recipes but won’t whip like true heavy cream.
How to Make Cream Cheese
In a saucepan, heat milk to just below a boil.
Stir in lemon juice or vinegar slowly.
The milk will curdle — that’s what we want!
Simmer for a few minutes, then strain using cheesecloth over a bowl.
Let it drain for 15–30 minutes, then add salt and blend until smooth.
Creamy, dreamy, and perfect for bagels, cheesecakes, or savory dips!
What to Serve With These Homemade Treats
Fresh butter on crusty sourdough or warm cornbread
Cream stirred into coffee, soups, or creamy pasta sauces
Cream cheese on bagels, toast, or swirled into brownies
All three combined in a rich Alfredo sauce — seriously, try it!
Tips for Success
Use fresh, high-fat dairy for the best flavor and yield.
Don’t over-mix butter once it’s formed — you’ll risk melting it.
Add salt sparingly, especially if you’re using these in sweet dishes.
For cream cheese, adjust tang with more or less acid (vinegar/lemon juice).
How to Store Homemade Butter, Heavy Cream & Cream Cheese
Butter: Store in the fridge for up to 2 weeks, or freeze for up to 3 months.
Heavy Cream substitute: Best used within 5 days; keep chilled in an airtight jar.
Cream Cheese: Refrigerate in an airtight container for up to 10 days.
General Information
These recipes are gluten-free unless flour is added to the heavy cream.
You can double or halve the quantities depending on your needs.
Best made in small batches for freshness!
Frequently Asked Questions
Can I use ultra-pasteurized cream to make butter?
Not recommended — it won’t churn as well and might not separate properly.
Is this cream cheese good for baking?
Absolutely! It works great in cheesecakes and frostings.
Can I whip the homemade heavy cream?
This version won’t whip like traditional heavy cream, but it’s fantastic for cooking.
What’s the yield from 2 cups of cream when making butter?
You’ll get about 1 cup of butter and 1 cup of buttermilk.
Conclusion: Homemade Goodness, Made Easy
If you’ve ever reached for the butter dish and found it empty — or been mid-recipe without a drop of heavy cream — this DIY trio has your back. Easy homemade butter, heavy cream & cream cheese aren’t just fun to make; they elevate your cooking with flavor and freshness that store-bought versions just can’t compete with.
Want more like this? Check out my other reader-favorite peach-inspired recipes:
I’d Love to See Your Creations!
Tried this recipe? I’d be thrilled if you left a review, shared your photos on Pinterest, or tagged me on Instagram. Let’s bring more homemade love into kitchens everywhere!
Nutritional Information (per serving, approx.)
Butter (1 tbsp): 102 calories, 12g fat, 0g carbs, 0g protein
Heavy Cream substitute (2 tbsp): 96 calories, 10g fat, 1g carbs, 1g protein
Cream Cheese (2 tbsp): 96 calories, 9g fat, 1g carbs, 2g protein
Easy Homemade Butter, Heavy Cream & Cream Cheese
- Total Time: 30 minutes
- Yield: Varies (approx. 1 cup per recipe)
Description
Make your own homemade butter, heavy cream, and cream cheese with just a few ingredients and tools you already have in your kitchen—pure, fresh, and delicious DIY dairy staples.
Ingredients
- For Butter:
- 2 cups heavy whipping cream (not ultra-pasteurized)
- Pinch of sea salt (optional)
- For Heavy Cream:
- ¾ cup whole milk
- ⅓ cup unsalted butter (melted)
- 1 tablespoon flour (optional)
- For Cream Cheese:
- 2 cups whole milk
- 2 tablespoons lemon juice or white vinegar
- ¼ teaspoon salt
Instructions
- Butter: Pour cream into mixer and beat until butterfat separates (8–10 min). Strain buttermilk, rinse butter, add salt, and shape.
- Heavy Cream: Melt butter and let cool. Whisk into milk until combined. For thickness, add flour. Chill 1 hour.
- Cream Cheese: Heat milk in saucepan. Add lemon juice/vinegar to curdle. Simmer, then strain. Drain 15–30 min, add salt, blend until smooth.
Notes
Use high-fat, fresh dairy for best results. Avoid ultra-pasteurized cream. Add herbs, spices, or sweeteners to customize flavor. Store butter in fridge or freezer; cream and cream cheese in airtight containers chilled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: DIY Basics
- Method: No-Bake / Simmer
- Cuisine: Homemade
Nutrition
- Serving Size: varies per recipe
- Calories: 102
- Sugar: 0g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 31mg
Keywords: homemade butter, heavy cream, cream cheese, dairy recipes, from scratch kitchen