Categories:Viewed: 10 - Published at: 5 years ago


  • 1 quart heavy cream
  • 12-1 teaspoon salt (optional)


  • Put the cream (and salt, if desired) in a Tupperware bowl with a lid.
  • (If you don't want to do a lot of shaking, you can do this in a mixer, just like you would whipped cream, just keep beating it until the whipped cream breaks, and you may have to use the paddle attachment of your mixer once the lump starts to form.)
  • Shake the dickens out of it!
  • After 10 minutes or so, you should notice a yellow lump in the cream and the cream will look like cloudy water, once this happens, you have butter (the lump) and buttermilk (the cloudy water).
  • Shape the butter as desired, and refrigerate, or freeze.