Yes. There is a link on how to do it below.
Yes, although it takes a while to do by hand, try using an electric whisk.
Milk will not whip, it's too thin, you would need to allow the milk to stand for a while, the cream will then rise to the top, skim of the cream then it can be whipped.
Butter
You don't there is not enough fat in half and half. Try heavy whipping cream.
you pour heavy whipping cream into a small container with a lid.Close the lid and shake until you do not hear the sound of the cream splashing around. Then you should have butter!!:)
I guess piping and also to never stop whipping when you are whipping together condensed milk and whipping cream unless you are willing to make butter( i learned that the hard way )
The whipping process fills it with tiny air bubbles and it becomes whipped cream. Over-whipping causes the fat molecules to clump together and it turns into butter.
The ingredients to make whipped cream are heavy cream and sugar to taste. Whip to soft peaks. That is it. Don't over whip or you will end up with sweetened butter.
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.
Put the whipping cream (liquid) in a bowl, beat it with an electric mixer for about 2-3 minutes until light and fluffy. ta-da ! Whipping cream :)
Whipping cream is a liquid.
You can add a little bit of salt. Store bought butter has salt added. Though homemade is better tasting just the way it is.
If you are planning on WHIPPING the cream, say to make whipping cream for a dessert, there really isn't a substitute you could make at home. There are of course commercial substitutes that are made with oil, but you're far better off using the real thing. You also shouldn't substitute for cream when baking, because the ratios in baking for flour, fats, proteins, leavening agents and the like are temperamental, and its best not to tamper with them unless you know what you are doing. If you have a cooking recipe that calls for heavy cream, however, such as for a cream soup, or adding to a sauce, you can substitute either milk, half and half or light cream, and just add a few tablespoons of butter. I believe the ratio is three tablespoons of butter to each cup of milk to approximate heavy cream, if you are using light cream, you could probably reduce the butter to two tablespoons per cup.