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Heavy whipping cream will turn into butter if and only if it is whipped for a long time with an electric mixer. It will not just turn into butter without the whipping action.

To add to that, assuming the cream is not going off, the top layer is simply some of the cream separating from the rest of the liquid, rather as the cream in a bottle of non-homogenised full-cream milk will rise to the top. Simply mix the cream back to its original uniform consistency & colour.

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Q: My unopened unexpired container of organic whipping cream congealed at the top into something close to cream cheese but with a yellow cast and a greasier feel is it butter?
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