Making my own butter! (merged)

pinkladyvenus

Thank you to every one for this useful thread. I have just made butter with some whipping cream I got for 15p and it did not take very long. I often buy unsalted butter for making shortbread and lemon curd. Next time I see cheap cream will make butter and freeze to use for baking.

craigywv

can you use any cream, single ,double or whipping? i just use double , i raging if you can as whoopsied ones were 15p the other day for the big ones but i didnt take them as thought only double worked.

pinkladyvenus

I used whipping cream and it worked fine, not sure about single though as if you beat it it doesn’t get thick. Has any one else tried single cream?

njk2125

Thanks for this I had a big tub of double cream in the fridge we couldn't find a use for, now we have loads of butter .
Now just to figure out what to do with a stupid amount of brandy sauce...........

katieowl_2

I think it has to be at double - it's the fat content that makes it suitable for butter - so double is 48% fat. Whipping is around 38% fat, and single is 20%.

Kate

craigywv

thanks for the answer to my question xxx

artydoll

I have a carton of double cream in the freezer ,can I defrost it and use it to make butter with?

aunty_lornieloo

just had a go at making my first lot and popped it on some welshcakes, really scrummy .
i also remember my class doing this at school 1 or 2 years ago:rotfl::rotfl::rotfl::rotfl:
artydoll, not sure if you can do it with frozen cream as freezing cream does something to it that makes it unwhippable (if that makes sense) but it might be worth a shot. let us know how you get on. not sure if anyone has already tried it

Picasso7

Alison_Funnell wrote: »

My lovely hubby bought reduce extra thick cream, am I correct in thinking this can still be used for butter making?

Alison_Funnell wrote: »

Yes it can! Whipped in the FP till solid then transferred to a large easi yo pot for the final shaking. Remarkable easy, even thought the cream was straight out of an very cold fridge.

Oh! I've just tried this w some left-over extra double cream. I forgot it had to be room temperature – over confident me! – and took it straight from the fridge. First I tried the Delia cheat machine, but decided it was too small. Then I transferred it to the food processor, which worked perfectly before. That didn't work either. I then googled extra double cream and got various threads saying it doesn't work when you try to make it into butter. I would be very glad to know if anybody else has tried this. It could just be that I was distracted because I was making bread at the same time!

Picasso7

I have another question for those using the Kenwood chef. Mine is very old and does not have a splashguard. Other threads seem to suggest that making butter in a Kenwood is messy, so I used the food processor. For mashing potatoes, I put a tea towel over the Kenwood to stop the mess. Would this be adequate for making butter? Or am I better to stick with the food processor? I'd be grateful for shared wisdom!