Homemade smoked butter makes an exceptional topping for bread, holiday rolls, or as a base for compound butter to finish grilled steaks. It’s indulgent, but absolutely worth it.
Smoking unexpected items can produce surprising and delightful flavors — including butter. Instead of simply smoking a store-bought stick, this method smokes the cream and then churns it into a rich, subtly smoky butter.
Inspired by the idea of adding something extra to a ribeye or warm dinner rolls, we smoked cream and made butter from scratch. The result is a creamy butter with a gentle smoke note that enhances grilled meats and simple breads alike.
What could make a great grilled steak even better? Smoked butter.
Table of Contents
- Smoked Butter
- Tips for Making Quality Homemade Smoked Butter
- The Best Cream for Homemade Butter
- Blender vs Food Processor vs Stand Mixer
- Cold Cream Is Key
- How Long It Takes to Make Butter
- How to Make Homemade Smoked Butter
- To Salt or Not to Salt
- What to Use Smoked Butter On
- Homemade Smoked Butter Recipe
Smoked Butter
We first experimented with smoked butter when tasked with creating a smoked butter feature. Early methods involved smoking and fermenting cream overnight, chilling, then churning — a two‑day process. We simplified that approach by smoking the cream, chilling it, and then churning it directly into butter. The goal was to capture a mild, clean smoke character without overwhelming the fresh cream.
Many people simply smoke a stick of store-bought butter, but to get a nuanced smoky flavor we preferred smoking high-quality cream and making butter from scratch.
Tips for Making Quality Homemade Smoked Butter (from scratch)
After trying several creams and techniques, these key tips emerged:
- Use quality cream. Local dairy cream yielded a deeper color, better texture, and superior flavor compared to generic supermarket cream.
- Use a stand mixer rather than a blender or food processor for consistent results.
- Keep the cream cold. Cold cream and a cold mixing bowl are essential for successful churning.
- Homemade butter won’t last as long as commercial butter; plan to use it within about a week.
- The process is straightforward once you avoid common mistakes (warm cream, warm bowl, or using a blender that overheats).
The Best Cream for Homemade Butter
Because the recipe relies on so few ingredients, choose the best cream you can find. We tested several types and found local farm cream produced the best flavor and texture — richer, creamier, and more satisfying than standard grocery store options.
Blender vs. Food Processor vs. Stand Mixer
Some sources suggest making butter in a blender or food processor. In our trials those appliances didn’t perform as reliably. High‑power blenders can heat the cream quickly, preventing it from whipping properly; food processors sometimes didn’t separate the solids well. A stand mixer with a whisk or paddle attachment gave consistent, controllable results.
Cold Cream Is Key
Temperature matters. While some recipes call for room temperature cream, we found that cold cream and a chilled mixing bowl speed up the process and produce a better separation between butter solids and buttermilk. Warm or room‑temperature cream can remain liquid and fail to form butter properly.
How Long It Takes to Make Butter
Timing varies by equipment and temperature. In our experience, churning in a stand mixer on medium‑high takes about 10–15 minutes. Around 5–8 minutes the cream becomes whipped cream; continue mixing until the solids and liquids separate and you see butter solids coalescing and buttermilk separating. Then stop and rinse the butter.
How to Make Homemade Smoked Butter
- Smoke the heavy cream in a glass bowl at about 200°F for roughly 90 minutes. We tested 60–180 minutes and found 90 minutes gives a pleasing, balanced smoke note. Avoid letting the cream reach boiling (212°F).
- Cool the cream, then refrigerate until thoroughly chilled (about 1 hour).
- Churn cold cream straight from the refrigerator in a chilled mixing bowl. We put our metal bowl in the freezer for a few minutes first.
- Mix on medium‑high. The cream will whip, then eventually break and separate into butter solids and buttermilk. This typically takes 10–15 minutes, though it can vary.
- Rinse the butter solids under cold water or in an ice bath to remove remaining buttermilk. Shape the butter — a plastic‑wrap roll works well — and keep it refrigerated until serving.
To Salt or Not to Salt Homemade Butter
Salt is optional. You can add about a teaspoon of salt to the cream before whipping, but it’s easier to incorporate salt after rinsing the butter and before shaping. Use a high‑quality salt to let the butter’s flavor shine.
What to Use Smoked Butter On?
- Anything you’d use regular butter on: grilled steaks, burgers, corn, toast, biscuits, or savory scones.
- Place a dollop on a hot grilled steak right before serving so it melts into the meat.
- Serve at a gathering with cut bread and a sprinkle of smoked or sea salt to impress guests.
More Ideas for Smoked Butter
- Use it on grilled corn in place of regular butter.
- Spread on breakfast toast, biscuits, or savory scones.
- Add a tablespoon to scrambled eggs for extra richness.
- Stir into mashed potatoes.
- Toss with grilled shrimp or warm popcorn.
- Finish risotto with a pat of smoked butter for a subtle smoky layer.
Want a Similar, Simplified Version?
- Try smoked honey butter by smoking honey and mixing it with plain butter for a quick, flavorful spread.
If you try this recipe, please leave a star rating and share photos on social media — we love to see your results. This recipe was originally published in July 2015 and updated with new photos and process details in August 2022.
Homemade Smoked Butter Recipe
Equipment
- 1 Stand Mixer — make sure the bowl is cold.
Ingredients
- 2 cups good quality heavy cream
- 1 teaspoon salt, optional
Instructions
- Smoke the heavy cream in a glass bowl at 200°F for about 90 minutes. Keep the temperature below boiling to avoid altering the cream’s texture.
- Let cool to room temperature, then refrigerate until thoroughly chilled (about 1 hour).
- Churn cold cream straight from the fridge in a chilled mixing bowl.
- Mix on medium‑high. The cream will whip, then the solids and liquids will separate. Continue until the butter solids have formed — usually 10–15 minutes.
- Rinse the butter solids in cold water or an ice bath to remove residual buttermilk, then shape and refrigerate until serving.
Notes
Salt: Add about a teaspoon of salt before whipping or sprinkle into the butter after rinsing. Salt enhances flavor but is optional.
This butter makes a great base for compound butters or a finishing touch for grilled meats.
Nutrition
Approximate per serving: Calories 103, Carbohydrates 1 g, Protein 1 g, Fat 11 g. Use as an estimate only.
Additional Info
Author: Mary Cressler
Course: Appetizer, Breakfast, Brunch
Cuisine: American