How cool is that?! It sounds so impressive but if you have a stand mixer, it’s not difficult at all. I just whipped the 35% cream on #4 setting of my mixer until the buttermilk separated, then followed the directions on this site: http://www.theguardian.com/lifeandstyle/2010/feb/24/how-to-make-butter I didn’t have butter bats so I just left them as balls and put them in a container to refrigerate. I had frozen some cream to keep while I was away on vacation (about 2 cups). When I thawed it the cream wouldn’t whip properly anymore. It would fluff up but it was grainy and I didn’t know what to do with it until now. I had added about 1 Tbsp of sugar to the little bit of cream I tried to whip so the resulting butter has a touch of sweetness that I really like. I just tried it on some whole wheat toast and it was delish!
I just made BUTTER!