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Save money with Thermomix: Butter

Save money with Thermomix. It’s what we as owners and users say all the time. But finally, I’m able to share some of the cost savings with specific recipes like this butter recipe which is one of our household staples but also one that is a wow, demonstration recipe.

Why is it a wow recipe? Well, this recipe is so easy to make but showcases some of the greatest Thermomix functions – the whipping function. Home-made butter is incredibly easy to make but sounds rather impressive. Butter begins by over-whipping cream which can be done with a Thermomix.

But we’re here to talk about cost savings, so I’ve done a quick search for some tomato soups in an online supermarket. I’ve chosen Sainsbury’s today, but I will be comparing all of them in this series of articles to be fair.

Butter prices:

Compared to double cream:

In fairness, the £0.50 as of today’s date (December 28th 2022) doesn’t seem that much producing 250g butter from 600ml of double cream, but the trick is when do you buy your double cream >> read buy it at a discount and what do you do with your butter > read, turn it into flavoured butters.

The addition of 5-10% of flavouring elevates the falvour of basic butter but when buying store bought, increased the prices by 60-100% too.

Who doesn’t like a flavoured butter?


  • 600 g pure cream
  • 500 g chilled water


  1. Insert butterfly whisk. Place cream into mixing bowl and beat 1-3 min/speed 4, or until solids and liquids have separated. Remove butterfly whisk.
  2. Using the simmering basket, strain liquids from solids, reserving buttermilk for later use, if desired.
  3. Place water and butter solids into a mixing bowl and mix 5-10 sec/speed 4. Liquids and solids should separate again (see Tips).
  4. Using the simmering basket strain liquids from solids a second time, so that only butter remains. Roll the butter into a sausage shape to make butter rounds, form into a rectangular shape or spoon into an airtight container (see Tips). Use as needed.

Hints & Tips

  • Cream closer to its expiry date will separate faster.
  • For butter that stays fresher for longer, wash a second time using 500 g chilled water in step 3 to ensure butter is completely clean.
  • This recipe will produce approx. 250 g buttermilk. Reserve the buttermilk (liquid portion) after draining in step 2 to use in scones, breads, pancakes, soups or hot drinks. See Cookidoo® for recipes. Buttermilk can also be frozen for later use.
  • Butter will keep sealed in the freezer for up to 3 months.
  • Butter will keep sealed in the fridge for up to 2 weeks.
  • Herb butter: place 1 garlic clove; 5 sprigs fresh dill, leaves only; 5 sprigs fresh flat-leaf parsley, leaves only; and 6 fresh basil leaves into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula then proceed as per recipe.
  • Salted butter: add ½ tsp sea salt after washing in step 3 and mix for a few seconds to incorporate. Salt assists in giving the butter a longer shelf life.
  • Spreadable butter: add 50 g oil, adjusted to taste and whip 15 sec/speed 4 through finished butter before storing in the fridge.
  • Lighter butter: add 50 g reserved buttermilk and whip 15 sec/speed 4 back into the finished butter before storing in the fridge.
  • Flavoured butter: add other flavours (e.g. oils, sugars, spices) to the butter and mix 20-30 sec/speed 4 before storing in the fridge.

Nutrition per 25 g

  • Calories 829.8 kJ / 197.5 kcal
  • Protein 1.4 g
  • Carbohydrates 1.1 g
  • Fat 21.3 g
  • Saturated Fat14 g
  • Fibre 0 g
  • Sodium1 2.9 mg

Get this recipe on Cookidoo

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