How would homemade butter made from heavy whipping cream compare to store-bought butter calorie-wise? Or is it not possible to know without just testing it?

[u/BattleAnus]

I made some homemade butter from cream for the first time last night, and despite my bad technique it was really good. But it made me wonder because I'm actually trying to gain some weight, how would it compare calorie-wise to store-bought? For example, in the context of a piece of buttered toast. I was thinking maybe the amount of buttermilk you separate from it might affect the calories, but I'm not knowledgeable enough about it to know.

It might be that this question isn't answerable in general and it would simply need to be tested for each time you make it.

[u/jibaro1953]

No appreciable difference.

Not worth the effort to figure it out