Whipping cream should contain at least 33-38% butterfat content. Check the pack before buying.
Pour into clean bowl. It should be cold.
Start whisking in slow circular motions and increase speed as it starts getting thicker.
Change whisk movement incase your arm is tiring.
So far so good. To get to this state it should take up to 2 minutes if your cream is cold enough. It's a shorter time if using a hand mixer.
Slow down with the whisking speed if you need to have whipped cream. Check by lifting the whisk and I should be firm like above.
WHIPPED CREAM! This is the half way point.
An over whipped whipped cream looks like this but not to worry as this is the beginning of the butter process.
Keep whisking and notice it starting to change colour to yellow
Keep at it with rapid circular motions
As the whisking continues, the fat(butter) will separate from the liquid(milk).
As you move your whisk the butter will collect inside your whisk like this.
Pour off the milk into a clean cup.
Continue moving your whisk in rapid circular motions to force the milk off the butter.
When no more liquid is produced as you keep moving the whisk, it's ready.
Transfer to container by scooping out with a spoon.
What can I do with this you ask.???.......
.......insert in a hot pan and wait for it melt and use it to fry your egg or veggies etc.
Your homemade butter ready : )
As for the milk, use it to prepare your favorite hot or cold beverage.