Can you make your own butter out of store bought cream? If so, what brand or particular kind?

Answer 1

Yes you can. Get heavy cream or un-sweetned whipping cream (1 pint or more). Mix in a mixer on high speed. Whip it way past the point of whip cream (about 20 min.)

Put the butter into a clean, lint free towel. Squeeze all the water out of it and then rinse it under cold water. Keep doing this until the water coming from the butter is clear (takes about 3 rinsings).

Open up the towel and you have butter!!!

Don't worry about the brand name of the cream, but it is a good idea to get a high fat content heavy cream (38-40%). If you can't find this at your local store, try to find a store that sells food for restaurants.

You can salt it if you like.

Answer 2

Yes.
The higher the fat content of your cream, the less will be needed to make your butter. Check labels before purchasing or see if a home delivery dairy can provide cream for you.
If you do not have a churn, simply chill the cream, a large bowl, and your beater. Whip the cream until it becomes butter and pour off the excess fluid in the bottom of the bowl. You can also press your butter into a smaller mold, cover it well, and weight it with heavy cans or packaged beans or a brick...whatever. Place the smaller mold on a pan or in a bowl to catch any fluids and refrigerate. It will last if you refrigerate it for about 45 days without preservatives. If you want to keep it longer, wrap airtight and freeze up to a year.

Answer 3

Any brand of cream. Buy whipping cream and use an electric mixer. Just start it mixing and let it go. You will get butter. If you use half and half or light cream you will have some whey left over to p[our out. But whipping cream or heavy cream will pretty much turn into butter.

Answer 4

Yes you can, but you need to ensure the cream you buy is not stabilized with other products like gelatin. Check the label to ensure the cream is not fat reduced (its the fat solids that makes the butter). I always look for "full fat", and the manufacturer is not an important issue, it is the suitability. Double cream (in Europe) is what you need. Buttermilk in the USA is the by-product of butter making so is of little value in butter making.