The Great Butter Debate
May 6 | Written By: Sabrina Huizar
If you’ve ever made butter, you’ve probably heard this advice:
“Don’t use cold cream. It takes forever.”
And technically… they’re not wrong.
Cold cream does take longer to break into butter. You’ll hit that whipped cream stage and think, cool, we’re almost done, and then realize you are very much not almost done.
But here’s what doesn’t get talked about enough:
Cold cream gives you better buttermilk.
Why cold cream hits different?
When cream is cold, the fat is more solid and structured. It takes longer to break, sure—but when it does break, something really nice happens:
The butter clumps together tightly
Less fat escapes into the liquid
The buttermilk stays thick, creamy, and rich
Versus warmer cream, which:
Breaks faster
But lets more fat slip into the buttermilk
Leaving you with something a little thinner and less satisfying
It’s not bad—it’s just… not that.
And if you’ve had thick, homemade buttermilk, you know exactly what I mean.
What’s actually happening
Butter is just fat globules smashing together until they separate from the liquid (your buttermilk).
Cold fat = firm, stubborn, holds itself together
Warmer fat = flexible, breaks faster, but leaks more
So when you start cold, you’re basically forcing a cleaner breakup. It takes longer, but the end result is more defined.
My method (a.k.a. vibes, but intentional)
I start with cream straight from the fridge. The colder the better.
No warming. No waiting. No overthinking it.
Then:
Whip or shake until it goes from liquid → whipped cream → slightly grainy
Keep going (this is where most people stop too early)
Suddenly it separates into butter + buttermilk
Then I:
Form the butter into balls.
Squeeze the life out of the butter. Get every drop of buttermilk out. Knead it in yours hands until the texture changes from watery to almost oily and it just starts sticking to your hands.
Chill the buttermilk in the fridge and put the balls of butter into ice water.
Squeeze the butter in the water a few times. Then stop dipping and start kneading until all the liquid comes out and again the texture changes from watery to oily and just sticking to your hands. Salt and store. I find that 2 tsps is sufficient for a half gallon of 40% butterfat cream.
The tradeoff (because there is one)
Let’s be honest:
It takes longer
It takes a little more patience
You might question your life choices halfway through
But what you get in return is:
Richer buttermilk
Better separation
That this came out of my kitchen and I know exactly why it’s good feeling
Could you do it the faster way?
Of course.
If you let your cream sit out for 20–30 minutes, it’ll churn faster. No argument there.
But you’ll trade a little texture for speed.
And for me? I’m not in a rush. I’m here for the good stuff.
The bottom line
If you love thick, creamy, almost-drinkable-with-a-spoon buttermilk…
Start cold.
Let it take its time.
And enjoy the moment it finally breaks because that’s where the magic is.
From my chaotic kitchen to yours,
—Sabrina
Our Swedish Cultured Sweet Cream culture allows you to create a rich, velvety cultured cream inspired by traditional Scandinavian dairy. Known for its smooth texture and gentle sweetness, this cultured cream brings a luxurious touch to both sweet and savory dishes.
This mesophilic culture ferments comfortably at room temperature, slowly transforming fresh cream into a thick, silky dairy with a beautifully balanced flavor. As the cream cultures, it develops a mild tang that complements its natural sweetness, creating a smooth and refined profile.
The finished cultured cream is rich, thick, and velvety, making it a decadent addition to many recipes. Its smooth consistency and delicate flavor allow it to shine whether used as a topping, stirred into sauces, or incorporated into baking.
Simple, elegant, and wonderfully indulgent, this culture makes it easy to bring authentic Swedish cultured sweet cream into your kitchen.
Expect:
• Thick, velvety cultured cream
• Mild flavor with gentle natural sweetness
• Smooth, luxurious texture
• Easy room-temperature (mesophilic) culturing
• Perfect for desserts, sauces, and rich toppings
Smooth, creamy, and delightfully indulgent, this culture produces authentic Swedish cultured sweet cream that adds a touch of Scandinavian decadence to any dish.
Our Swedish Buttercream Mesophilic Culture creates a rich, indulgent cultured cream inspired by classic Scandinavian dairy traditions. This hybrid culture blends the character of Swedish sweet cream with the gentle tang of cultured buttermilk, producing a beautifully thick and creamy fermented dairy.
As the culture ferments at room temperature, the cream develops a luxurious texture with a smooth body and just a hint of tanginess. The result is a cultured cream that is rich, balanced, and wonderfully versatile.
The finished buttercream is thick, silky, and mildly tangy, making it perfect for enjoying on its own or incorporating into both sweet and savory recipes. Its creamy texture and balanced flavor make it a delightful addition to baked goods, sauces, and spreads.
This culture is essentially a hybrid blend, designed to bring together the best characteristics of Swedish sweet cream and cultured buttermilk in a single fermentation.
And if you already happen to have both of those cultures in your kitchen, there’s truly no need to order this one. Simply channel your inner kitchen wizard and combine them to create your own Swedish buttercream at home.
Simple, rich, and wonderfully satisfying, this culture makes it easy to bring a unique Scandinavian-style cultured cream into your kitchen.
Expect:
• Thick, creamy cultured buttercream
• Mild tang with rich dairy flavor
• Smooth, silky texture
• Easy room-temperature (mesophilic) culturing
• Perfect for spreading, baking, and cooking
Rich, creamy, and delicately tangy, this culture produces a beautifully smooth Swedish buttercream that adds depth and indulgence to everyday recipes.
Our Russian Smetana Culture allows you to create the rich, velvety cultured cream beloved throughout Eastern European cuisine. Made with heavy cream, smetana develops a luxuriously thick texture and a beautifully balanced tang that sets it apart from ordinary sour cream.
This traditional cultured cream has been a staple in Russian kitchens for generations. As the cream ferments with mesophilic cultures at room temperature, it thickens into a smooth, indulgent dairy with a rich body and pleasantly tangy flavor.
Because smetana is made with high-fat cream, it has a unique advantage in the kitchen. Its richness helps prevent curdling even when exposed to higher cooking temperatures, making it exceptionally useful in both savory dishes and baked goods.
The finished smetana is thick, silky, and deeply flavorful. It can be served as a topping for soups, potatoes, dumplings, and baked dishes, or used in sauces, dips, and desserts where its creamy tang enhances the overall flavor.
Simple, traditional, and wonderfully versatile, this culture makes it easy to bring authentic Russian smetana into your kitchen.
Expect:
• Thick, velvety cultured cream
• Rich flavor with balanced tang
• Easy room-temperature (mesophilic) culturing
• Perfect for soups, sauces, baking, and traditional dishes
Rich, creamy, and deeply traditional, this culture produces authentic homemade smetana that adds a luscious finish to both savory and sweet recipes.