I keep screwing this up and ending up with bad whipped cream. I just bought some whipping cream, put it in my mixing machine, let it run, and no butter was forthcoming.
What did I do wrong?
You need HEAVY CREAM. Not whipping cream…
Put some heavy cream in a small container and shake the shit out of it…in about a minute or two you’ll have butter…
OOH…sorry…I meant shake the * HECK* out of it…:rolleyes:
I make it the same way as Phlosphr, but it takes a lot more than a minute or two. I put it in a big pickle jar, that way you can tell when you’re done shakin’. Also, make sure the jar is big enough. The cream can’t fill most of the jar; it needs room to slosh around.
I’ve done it before with whipping cream (using a food processor.) Maybe different cream brands have a different makeup? What’s the difference between heavy cream and heavy whipping cream? Anyway, you have to run it way longer, past the whipcream stage, until it forms large lumps of fat in a pool of milk. It happens fairly suddenly.
Ditto, just keep whipping. The transformation is unbelievably fast once it happens.
-lv
Take 1 pint heavy whipping cream, pour into a jar and shake the bejesus out of it. And make sure you add some salt. Doesn’t quite taste right without it.
Unless you like it that way, of course
There’s one danger with making your own butter: it’s hard to go back to using the store-bought kind! After you get used to the real thing, the butter you buy in stores will have a strong flavor of rancid lard.
With all the crazy kitchen implements out there (carrot juicers, spagetti makers, BREAD BAKING MACHINES,) it’s amazing that nobody is selling a “butter machine.” It’s easy to use a blender or a shaking-jar, but it’s still a big pain to squeeze all the bubbles of milk out of the butter so it won’t go bad right away.
The reason I only made a little bit is because I only used the technique when we were out of butter and I didn’t want to go to the store… But I agree with bbeaty. It’s hard to go back…
Ahhh, I figured it out. After mixing it for a bit, it helps to add some ice water. The butter will seperate easily after that.
Also, I think that whipping cream and heavy cream are the same thing.
OK never tried but I’m going to give it a shot:
this is what I have/plan to do:
Have - one half pint of heavy cream
Do- pour onto a big container with a lid that seals
- add salt (how much?)
- shake the #@#* #@*% out of it untill something soildified, which I should be able to feal (maybe adding some ice water here?)
- drain out liquid
- place in ice water to let more milk leach out (how long?)
- put it in a dish for use.
Interesting. Several times I’ve accidentally made rather sweet butter by over-mixing my whiped cream. I never imagined it was hard!
My hand mixer does only come with 4 settings: “very fast” “really fast” “extremely fast” and “ridiculously fast” so maybe that has do do with it. I like my whipped cream stiff so I do beat the heck out of it.