Reviewed: Apr. 13, 2012

I made butter, WOW!!!. At first I thought I had failed because the whip deflated, but I kept beating and the butter seperated. It was an incredible feeling to know I made butter!!

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Reviewer:

TAMI426

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Mar. 29, 2012

What's not to love?

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Reviewer:

Amy

Cooking Level: Intermediate

Reviewed: Mar. 15, 2012

I will never by butter from the store again... i even hand whipped it to see how it would be..ty brian it was the best butter ever

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Reviewer:

Laura

Reviewed: Feb. 18, 2012

I made this butter last week. It's very good. One quart heavy cream yielded 13oz butter and 2c liquid. I used cheesecloth to strain out the solids and form a ball of butter. Thank you for a good basic recipe.

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Reviewer:

AllieGeekPi

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Reviewed: Feb. 17, 2012

I have always made this by putting it in a jar and shaking. My way is hard work. Thanks for showing me a faster, easier way.

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Reviewer:

Pundragon

Cooking Level: Expert

Reviewed: Feb. 9, 2012

All I can say is Thank You, and This is Wonderful. *^_^*

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Reviewer:

Aurura

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jan. 22, 2012

This is a great recipe! It's amazing how heavy cream goes from whipped cream to butter so quickly. Unless you find cheap whipping cream, this may not be cost effective. I paid $2.69 for 1 pint of store brand heavy cream. The way I figure it, every cup of heavy cream gives you 1/4 pound of butter. That means 1 pound is more than $5, which doesn't make sense. If anyone can tell me where I can find reasonably priced heavy cream, I'd appreciate it. Especially if the cream has no hormones, that would be even better. But this is a great recipe, and if I can find cheap cream I'd rather make my own than buy it. Thanks!

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Reviewer:

BAGHDIG

Reviewed: Jan. 17, 2012

The best! I had some heavy cream left over from Holiday Baking/Cooking that I didn't want to just throw out. I came across this recipe and faintly remembered making homemade butter in kindergarten and how extremely delicious it was. I am so glad I made this! It's so much more flavorful that regular butter from the store, and the fact that it is fresh and homemade... Bonus!! Just make sure you rinse the butter well after draining off the liquid (keep the liquid for any recipe asking for buttermilk) or else your butter will go rancid and from what I've read, adding salt helps the butter "keep" as well. I knew I wanted to make something to go with this butter right away, so I made J.P's Big Daddy Biscuits also from this site. My eyes literally rolled into the back of my head - a match made in heaven!! Thank you!

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Reviewer:

valerie160

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

Reviewed: Dec. 22, 2011

1st time making butter and it came out YUM-E! I used my beautiful 13 cup Kitchenaid food procesor (christmas/birthday gift) with the multi-task blade and in about 5 minutes the cream had separated. I used a small piece of cheesecloth to strain and impressed my husband. :) (:

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Reviewer:

Aloha Jes

Cooking Level: Beginning

Reviewed: Dec. 5, 2011

I started this in the blender (I don't have a food processer) and when it started to thicken up it was hard to keep it down where the blades were. I ended up scraping it all out of the blender and into a bowl where I finished it with a hand mixer. After all that, it was definately worth the effort! My mom was so impressed and said she hadn't had butter this good since her Grandma used to make butter on the farm. I will definately be making it again (but with the mixer from the start!)

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