Thank you OP. I had an extra cup or two of heavy cream from Creme Brûlée I was waiting to expire. I made the butter and it was fun, easy and really delicious! I'm not sure it's a good substitute from the grocery store (price and convenience) but I'd like to make it again! Great idea and thanks for sharing.

Anonymous wrote:I am old, but we made butter in kindergarten. The teacher put the cream in a jar and we sat on the floor in a circle and passed the jar around. Everyone has a chance to shake the jar. Our reward was a saltine with a dab of fresh butter. Teachers couldn't do this today. It wouldn't be fair for the Larlos who had a daily allergy.

Why are you making up an imaginary kindergartner to get mad at...

Anonymous wrote:It is so easy, and dammit, so delicious. Literally all you need is a stand mixer and heavy cream (and big salt crystals, imho).
Find a youtube video and try it out. Bonus that you also get buttermilk!

Although that is not the same as cultured buttermilk. I think originally cream had soured a bit by the time they made butter. My dad grew up on a farm (b 1925) and said the cream cans would sit out until they got hauled to town and then sit on the platform waiting for the train until there was a co-op creamery in town, and it would sometimes burst of the tops of the cream cans and develop crusts of mold. "Sweet cream" butter was just that--made from cream that had not turned.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Something to think about if you want to do this: most heavy whipping cream brands have added ingredients. Some type of gum usually. You really have to search for a brand that doesn’t have this in the cream. If I was going to make my own butter I would go through the trouble to find a pure cream. Otherwise, I’d rather just buy Kerrygold.

I actually think all “heavy whipping cream” has additives and that’s why it is labeled “whipping cream.” You want to look for something labeled “heavy cream,” although I think you can make butter either way.

I did it once with leftover cream but I definitely couldn’t taste a difference.

That makes sense. But I’ve specifically looked for heavy cream without additives and it’s hard find. The normal grocery stores only carry heavy whipping cream. I’ve found heavy cream at organic markets that order from small glass bottle dairies. But even then it sells out fairly quick. If you know where to find cream without additives, please share

WF has Harrisburg dairies and natural by nature heavy cream with just cream/milk. 365 has some gum. I’m not sure those additives interfere with butter making anyway though. They’re just to keep the cream from separating so much.

Anonymous wrote:

Anonymous wrote:Something to think about if you want to do this: most heavy whipping cream brands have added ingredients. Some type of gum usually. You really have to search for a brand that doesn’t have this in the cream. If I was going to make my own butter I would go through the trouble to find a pure cream. Otherwise, I’d rather just buy Kerrygold.

I actually think all “heavy whipping cream” has additives and that’s why it is labeled “whipping cream.” You want to look for something labeled “heavy cream,” although I think you can make butter either way.

I did it once with leftover cream but I definitely couldn’t taste a difference.

That makes sense. But I’ve specifically looked for heavy cream without additives and it’s hard find. The normal grocery stores only carry heavy whipping cream. I’ve found heavy cream at organic markets that order from small glass bottle dairies. But even then it sells out fairly quick. If you know where to find cream without additives, please share

Anonymous wrote:don't 4th graders still have Colonial Day and make butter in baby food jars?

this is when my kids all made butter

Anonymous wrote:Something to think about if you want to do this: most heavy whipping cream brands have added ingredients. Some type of gum usually. You really have to search for a brand that doesn’t have this in the cream. If I was going to make my own butter I would go through the trouble to find a pure cream. Otherwise, I’d rather just buy Kerrygold.

I actually think all “heavy whipping cream” has additives and that’s why it is labeled “whipping cream.” You want to look for something labeled “heavy cream,” although I think you can make butter either way.

I did it once with leftover cream but I definitely couldn’t taste a difference.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I am old, but we made butter in kindergarten. The teacher put the cream in a jar and we sat on the floor in a circle and passed the jar around. Everyone has a chance to shake the jar. Our reward was a saltine with a dab of fresh butter. Teachers couldn't do this today. It wouldn't be fair for the Larlos who had a daily allergy.

Sure they can. My kids made butter in school, and they’re so young their generation hasn’t been named yet.

Gen Alpha is approx born between 2010-2024 and Gen Beta started on Jan 1st, 2025.

No.

Anonymous wrote:

Anonymous wrote:I am old, but we made butter in kindergarten. The teacher put the cream in a jar and we sat on the floor in a circle and passed the jar around. Everyone has a chance to shake the jar. Our reward was a saltine with a dab of fresh butter. Teachers couldn't do this today. It wouldn't be fair for the Larlos who had a daily allergy.

Sure they can. My kids made butter in school, and they’re so young their generation hasn’t been named yet.

Gen Alpha is approx born between 2010-2024 and Gen Beta started on Jan 1st, 2025.

Something to think about if you want to do this: most heavy whipping cream brands have added ingredients. Some type of gum usually. You really have to search for a brand that doesn’t have this in the cream. If I was going to make my own butter I would go through the trouble to find a pure cream. Otherwise, I’d rather just buy Kerrygold.