Well?
If it’s real (i.e. dairy) cream as opposed to artificial creamers, and it isn’t homogenized, then yes.
BTW, you seem to have double posted this thread.
We did it in high school. At least we kept shaking them until they got a thicker. We got bored while it was still a little goopy.
My son had a field trip to Old Wethersfield here in Connecticut, and the whole group took turns shaking a bottle of cream during one of the presentations by one of the guides.
The cream warmed up in people’s hands as they shook it, and it definitely turned into butter, enough to spread on crackers at the end.
(The presentation was capped with a formal tea service that was accompanied with crackers spread with fresh butter. The kids took turns as servers.)
Ah! That’s why the containers always say “do not shake”.
Nifty–two birds with one stone and all of that.
Thanks for the answers.
Sorry for the double post.
Could that be deleted?
I doubt that the average amount of shaking a human would be inclined to do is anywhere near enough to turn cream to butter but I do wonder if there are any unique handling challenges with cream due to this tendancy. Would trucking it over badly paved roads be something to watch out for for example?
I read about something similar, which inspired me to buy some heavy cream, put it in a jar and the whole family took turns shaking it. Took about 20-30 minutes, but we ended up with a ball of butter. It was pretty cool.
Oh! You were so close.
You almost made a haiku.
One syllable off.
I can vouch for that. I made some butter a week or two ago (I’d bought a big pot of double cream at a reduced price and needed to use it up). It took about twenty minutes of vigorous shaking in a three-quarters-full jam jar before it thickened into whipped cream, and about another ten minutes before it separated properly into butter and buttermilk. It was good butter too, but my arms were very sore afterwards and the next day.
I would imagine that it would be even harder in a very small container such as a pot of creamer (even if the contents were suitable starting material)
In a sealed container with very little air space, shaking has hardly any effect. It isn’t the just the movement, it’s the violent sloshing that makes the butter.
Have you seen the movie Catch Me If You Can?
I assume you mean something like these?
If so, you’re not going to get butter out of one of these for a few reasons:
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The amount in a creamer is roughly ~ 1 tbsp, most of which is water content. Ergo, you’re not going to get much butter out of such a small quantity.
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Most creamers (in North America, at least) are usually 10% or 18% cream, which means that 18% or less of said creamer is fat content. Most of the successes mentioned here were obtained with whipping cream, which has twice the fat content at 36%.
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There isn’t any air in the creamer, making agitation somewhat less effective than if there was a bit of extra room for the liquid to slosh around. It’s the vigorous shaking that’s going to separate the fat and let it clump together in a nice lump of butter - and there just ain’t enough room in a 1 tbsp
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Most creamers have all sorts of extra stabilizers and such added in. That’s why they can stand at room temp for 2 months without going bad. (Mmmmmm… additives… yum)
Bottom line, you can shake one of these babies until the cows come home, but you still ain’t gonna get butter. If you try using a container of whipping cream and give it a good shake, different story altogether.
No, you can do it. I’ve done it, as a kid. It just takes a lot longer than you think it will, about 15 or 20 minutes past you thinking This is NEVER going to turn into butter…
We did it when I took my daughter to Girl Scout camp. It is definitely possible. It is also most decidedly not worth the effort.
I disagree. I mean, it’s not - as a modern consumer - worth making all your butter that way, but I think it’s very worthwhile as education, entertainment and the preservation of traditional knowledge.
In first grade, we divided the room into halves, and the one side took turns shaking a container of cream. The other used a hand whip.
The shaking worked but the hand whip would break up the butter before it could form and it never did make butter.
Yes, that is all true. I just meant that, after doing it once at camp, I would not want to rush home and start making my own.
You could buy one of these 
I kind of want one but I was not expecting it to be so expensive.
Couldn’t you just use a food processor?
One of those devices that shakes tins of paint would be pretty good.
A food processor might work though - even a handheld electric beater would help - after all, one of the things chefs have to watch out for when they’re whipping cream is not to overbeat it, or it starts to turn into butter.
Part of the reason it’s best shaken, not stirred, for the final stage is that the butter forms a coherent lump in the container and as it slaps against the ends, this action squeezes out more of the buttermilk.