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1. Alayna July 20, 2010 at 1:51 pm

   If you want to avoid some mess you can also take a piece of Saran wrap and drape it around the top edge of the mixer and bowl. I’m a pastry chef and it works lovely. Fresh butter! Yum…the perfect match for some crusty homemade bread! Thanks for all you do.
2. rowena___. July 20, 2010 at 2:44 pm

   i do as the above commenter mentions–i drape the bowl in saran wrap. the first time i made butter i felt like a superhero.
3. susannah July 20, 2010 at 3:03 pm

   thanks so much….any idea how much this ended up making for you i.e. how much butter this yielded for you? just curious if it was 16oz of cream to start with, was curious if you had a guess to how much butter you ended up with
4. Lauren July 20, 2010 at 5:52 pm

   Another question – do you use it for baking and general consumption?

   • Kelly July 21, 2010 at 2:21 pm

     Lauren – Definitely! I use it just like I use the butter I buy at the store, only it tastes much better!
5. rowena___. July 20, 2010 at 7:01 pm

   i use it as i would store-bought butter. i don’t store it in the fridge, i use a butter bell on the counter.
6. Lillian July 21, 2010 at 1:48 pm

   Can you please tell me what the “recipe” is? How much cream and how much salt should you use? I would not want to over-salt, but do think salted butter tastes better.

   • Kelly July 21, 2010 at 2:18 pm

     Sorry Lillian, but I don’t really measure! I did two pints of cream and I actually didn’t salt mine. I salt once it goes on my food. But I would do about 1/2 to 1 teaspoon per 2 pints you mix.
7. Belinda July 21, 2010 at 3:50 pm

   If your cream is room temperature or a little warmer, it will whip into butter faster. Likewise, have your cream really cold before you beat it for whipped cream!
8. NINA August 2, 2010 at 11:30 am

   Hi, I am doing this right now. I must be doing something wrong although i read and re-read the directions to make sure i didnt miss anything and mine is just looking like a bunch of froth. Any clue as to what i might be doing wrong? Thanks!!

   • Kelly August 2, 2010 at 11:31 am

     Nina – Keep beating, it takes up to 10 minutes for it to turn into butter. I set my KitchenAid on 4 for around 8 minutes, and cover it with a towel so it doesn’t slosh everywhere!
9. vicki August 10, 2010 at 11:09 pm

   I fun thing to do with kids is to pour a bit of the cream in a clean baby food jar and shake! It takes time but is super fun and like your butter taste GREAT!
10. Cheryl November 9, 2012 at 9:18 pm

    We have don this with quart jars- SHAKE -shake -Shake!!!!
11. patti November 10, 2012 at 7:17 am

    When I was in second grade, we made butter for a Thanksgiving feast. We shook cream in jars with lids and took turns. I’m sure it took all day long. I’d love to do this for Thanksgiving, using your method of course!
12. Kathryn Jones November 10, 2012 at 4:44 pm

    My Inlaw’s have a milk cow so we make butter from the cream every other day. We have found that if When you are done and pour the Buttermilk off if you will add water and stir pour it out and do it again it will get rid or more of the milk and will last longer. The homemade butter is SO much better!