How we did it: We poured a pint of heavy cream into a quart canning jar, spun the lid tight, put on some good bouncing music and started to shake - and shake - and shake. When we noticed that the stuff inside was changing we popped the lid open. It looked a lot like whipped cream but without the sugar and vanilla it wasn't so tasty, so we put the lid back on and shook it some more. After about 20 minutes the cream did its thing - The fat and the water separated yielding butter and buttermilk! We drained off the buttermilk (future ingredient for Irish Soda Bread) , then mixed a dash of salt into the butter. As a finishing touch, while the butter was soft we put it in a cake decorating bag with a fancy tip and made butter dots.
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| Hard work but soooo tasty! |
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