This tip is to help cut down on grocery cost with just a little time and fore-thought. Get heavy whipping cream (the best buy is a half gallon). Then, whip it with either an electric mixer or a whisk to your desired consistency (whipped cream has stiff peaks, while butter comes off the walls of the bowl and sticks to your whisk in a big clump). Experiment with what size bowl you use, as it does help.
Next, add your ingredient (use powdered sugar for whipped cream; salt for butter) to taste. Finally, put in smaller containers/waxed paper and store it in the freezer. The freezer keeps the butter/whipped cream longer. Take out each smaller portion and put in the fridge as needed. We get 3-4 lbs of butter from one half gallon, and it saves us a pretty penny.
I made vanilla butter one time accidentally. I was whipping 1/2 gallon of cream in a floor mixer and forgot about it for a couple of minutes. We has the best French toast for breakfast the next day with the vanilla butter...but it took 1/2 hour from my day to clean the mixer package the butter, and re-make the whipped cream with powdered sugar and vanilla.
Laniegirl: Cash and Carry sells cream in half gallon sizes. Cash and Carry is a restaurant supply store, but you don't have to own a restaurant to make purchases there. Most larger cities have some sort of a restaurant supply store.
I would like to add, you need to rinse your butter with very cold water, and work it through with a fork. Then if desired you add your salt (salt is optional for flavor only). The rinsing keeps it fresher longer and helps it not to go rancid, since there are no preservatives.
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