It doesn't really matter because if you stir the heavy cream long enough, it will become butter eventually.>.<
You don't there is not enough fat in half and half. Try heavy whipping cream.
Cream is the butterfat separating from raw milk. simply by allowing time to pass the cream will rise to the top of the milk where you can skim it off. This will not happen once the milk has been homogenized.
no one really know is u can so SHUT UP
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.
No, there is no flour in butter. Butter is made by churning or beating heavy cream until it solidifies. Margarine will have other ingredients in it, but none of those ingredients are flour, either.
No, butter is made from cream, not the other way around.
You can not make heavy cream from dry milk.
Mennonite Momma, here. Canned, Evaporated Milk has about a: 50% fat content. Heavy Whipping Cream has to be kept: refrigerated, & only has a fat content of: 36% - 40%.. Canned, Evaporated Milk is great for making butter!
1 stick of butter = 8 tablespoons
1 stick of ' I can't believe it's not butter' equals 1 stick of butter.
Using pasteurized non homogenized milk, skim the heavy cream off the top (about 1/2 inch above the separation line). Whip the cream cold in a well chilled bowl, then set for 30 minutes in the refrigerator, covered. Drain any excess liquid milk after it's set, then what is left is heavy whipping cream.
1 stick of butter = 1/4 pound 1 stick of butter = 1/2 cup 1 stick of butter = 8 tablespoons 1 stick of butter = 4 ounces 1 stick of butter = 113 grams