I had some heavy whipping cream left over in the fridge and I was baking a cake Wednesday night so I thought I'd do something with the cream and I left it out on the counter for an hour or so to warm up. I remembered Stingray's post on making butter, and always wanted to try that. My mom told me when she was a kid, they'd make butter in a quart jar, just tossing the jar from hand to hand. I couldn't find a clean jar with a lid I trusted, so I put the cream in a ziploc container (green with silver sparkles).
I sat at the computer and chased links and watched videos as I shook the container. Fairly quickly, it seemed to become whipped cream and just seemed thick and like there was barely movement in the container. After I'd been shaking it for about a dozen or so minutes, I noticed that it went back to liquid form and was super-sploshy. I kept shaking it for a few minutes before I realized I had butter in the bowl.
This butter is super-creamy and very smooth, very sweet. I took a poppy-seed cake to work Friday and the butter, too, and people oohed and aahed over it.
I'm just wondering about its efficacy in baking-- would it be better or not as good as the hyper-processed, regular product we get from stores? All I know is the next time I have a party, along with an array of stinky cheeses, there will be a sizeable bowl of fresh butter. Yum!