Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids
The Cream of Choice for Making Butter

Do you have to use raw cream to make butter or can you use cream purchased from the grocery store?

It is the fat content that determines cream's butter-making capacity — not whether or not it has been pasteurized. Commercial buttermakers concentrate cream to between 36% and 44% butterfat before they start churning. The highest concentration you can find in supermarkets in this country is heavy cream or heavy whipping cream, which can be as high as 42% butterfat, but generally is around 36%.

Once you have the cream, just shake-shake-shake it in a jar with a tight lid or overbeat it in a mixer, and you'll have butter in no time.

Submit your question
to Ochef

Related Articles:
What is Whipping Cream?
What is Heavy Whipping Cream?
What is Heavy Cream? (Take II)
What is Sweet Heavy Cream?
Can You Save Curdled Whipping Cream?
Related Recipes:
Pastry Cream
Microwave Confectioner's Cream
Strawberry Mousse

Register 2001-2007 OCHEF LLCSearchAdvertiseContact UsPrivacySite MapLinks