Chef'nButtercup Butter Maker

Honestly a fantastic little butter maker. You just need to make sure your cream is room temperature (very important) and then shake for at least 3 minutes, but can do more for a thicker consistency.Rinse really well with cold water to remove any trace of buttermilk so your butter stays fresh longer.Really really fun little gadget for eaay tasty butter.

I have used this to make butter! I mean, actually make butter!! I wouldn't believe it if I didn't do it myself. You need to pour in some double cream (sometimes called heavy cream), let it get to room temperature (this is very important), then shake it like a cocktail shaker for about 5 minutes. I like to involve others at this stage ;-) After a few minutes you'll see that a lump of butter has formed inside the bottle, simply pour off the liquid and rince the butter with cold water for a couple of minutes and voila, butter! Add herbs and garlic during the shake for some really nice homemade butter.

I don't know why some people are saying that this does not work because it works brilliantly,if you follow the instructions.The most important thing is to leave the cream to stand for 6 to 8 hours at room temperature, if you don't do this, it probably won't work or it will take a very long time.It is a very useful little gadget. I would have given it five stars except that it is a little on the small side, although it will take a 300 ml tub of cream. I also think that it is a little bit expensive for what it is. It is completely made of plastic. Having said that, I haven't seen anything else like it anywhere

I bought this because I wanted to give home butter making a go. It is so quick and easy to use. Just follow the instructions to turn cream into delicious home-made butter in a few minutes. Great for herb butter, but equally good for simply unsalted or salted butter. Just remember that the cream needs to be at room temperature [not straight from the fridge]; and that you need to make the butter in advance of the time that you will need it t allow it time to "cure".

There are no downsides to this butter maker, but I can understand why some folks have had problems, because I did on the first outing.My proven method is to pour double cream into the jar and put it in a warm cupboard with some of my electrical kit which is a constant 24-25c. After around six hours or so, I take out of cupboard and shake for a few seconds and the cream almost instantly goes solid (whipped I guess?) -- and I think this is where some folks struggle, they think it's "gone wrong", but in fact if you vigorously shake a few moments longer it all loosens up as the buttermilk separates from the cream.Shake for a few moments longer and the hard work is done. Pour off buttermilk and then rinse through with very cold water.The manufacturer claims you need to shake for a few minutes, but I reckon the whole process takes easily less than a couple of minutes.(I do the above twice because I do two jars at once! :-)Using a soft spatula, scoop butter into bowl / butter dish and add (rock) salt, garlic etc and stir, then put in fridge overnight and you are ready to go in the morning.I think the most essential element is to store the cream and jar for some hours in a warm environment? If it takes a really long time to "churn" then I reckon your starting temperature is too low?

Very disappointed. Followed instructions but as it is so very tiny the cream just thickened up and filled container! Could no longer shake so never got to the separating stage. Very expensive for what it is. Didn't work. 🥺

I actually enjoyed making butter with this, it really makes butter in under five minutes, the ramekin is just perfect for the table, I’ve frozen what I’ve made, value of money yes worth it, easy to clean yes it cleans up well, size isn’t bulky so storing it is easy in a small space, I like the yellow and clear design, extra bonus you have two recipes to make when making butter.

Simplicity itself. It is amazing how easy it is and was fascinating to see the butter form. If you have children at home this is an excellent way to show them where their food comes from.

I was finally motivated to try this impulse buy because butter has changed in Canada. It doesn't soften properly, it crumbles instead of spreading, it goes bad really fast, and is just ridiculously expensive. So I pulled out this little butter churn, and I'm so happy I did! It took a little longer than the 3 minutes it recommends, and I was almost about to give up when *poof* a hunk of butter. Super simple, old school butter. Very pleased with the end result, and dishwasher safe (top rack) so no greasy mess to clean up.

When I was small, my mother had a similar hand-shaken butter churn that she used to make soft, spreadable butter for multiple purposes. It was from a different manufacturer, but worked essentially the same way: you put heavy cream in the reservoir, let it warm to approximately room temperature, and then shake it until he fatty solids separate and form a mass. That mass is the butter, which, when fresh from the shaker, is soft, easy to work with, and has a pleasing fluffy texture.Mom’s old butter churn got damaged and discarded somewhere along the way, but I never forgot the taste and texture of fresh-made butter. When I saw this butter maker was available at such a reasonable price, I knew I had to have it. The butter I makes lives up to the memories I have from my childhood. Fresh-made butter spreads more evenly on breads and other surfaces, without tearing the bread, and disappears quickly into whatever you’re spreading it on, leaving behind nothing but the taste.Also, fresh-made butter is airier and more malleable than store-bought butter. This makes it preferable for baking and other cooking that involves mixing. When the butter is fresh from the shaker, it’s solid enough to stand up on its own, but also blends easily. Unlike refrigerated butter, which is rock-hard, or melted butter, which is pure liquid, fresh-made butter has a light, fluffy texture, which it conveys directly into the baked goods, which emerge with a much airier texture than you’re maybe accustomed to.Fresh-made butter does have its limits. It doesn’t keep as long as store-bought butter, for instance; the store-bought stuff can remain fresh for a remarkably long time, because it’s been so thoroughly processed that it has no impurities. Fresh-made butter, even if it’s rinsed and stored well, has a life expectancy of about a week, tops, so be prepared to use it quickly. Also, if you refrigerate it, fresh-made butter will remain airy, but it will turn shockingly hard and difficult to spread.This butter maker comes with clear, easy-to-follow instructions. It may take a few tries to get it right. They also don’t warn you that your cream will turn into whipped cream before it turns into butter; this doesn’t mean you’ve done something wrong, just that you must keep shaking. I threw out a lot of perfectly good cream before I realized this. The butter maker itself is simple, has no moving parts, and is easy to clean. Make sure you clean up under the silicone seal, which can trap food particles.Probably not everyone really wants fresh-made butter or can use it. But for ambitious home cooks, this is a slick addition to your kitchen arsenal, and you can tell the difference between fresh-made and store-bought butter when you use it. Your food, especially baked goods, will have a finer texture and a richer, earthier flavor. I look forward to trying fresh butter in more recipes in the future, as everything I’ve tried it so far has been improved by its taste and texture.

Es un bote con coladera! Pero lo amo. Es muy fácil hacer la mantequilla

tough the size is small, it is very easy to make butter. one problem that I have observed is, we use thick creamy curd to prepare butter, you will not be able to pour it from top as the holes are small, you have to open the bottom. if you do so cream leaks.

The Chef'n Buttercup butter maker is absolutely amazing. Best kitchen gadget I have ever bought. Never ever buying butter again. Pour in cream (We use local organic full cream - cream, not milk, not sure what it's called outside of OZ - sometimes called thickened cream or whipping cream here), leave out on bench for 6-8 hours (yes, even in hot weather. yes, cream outside of the fridge. yes, at room temperature - I read a lot of reviews and saw videos of people who don't do this and shockingly, their butter doesn't happen). shake for 3 mins until you can see solid butter. Strain out liquid. Rinse with cold filtered water, Stir in a little salt, perfection. You might see negative reviews from people who haven't followed the instructions. we did, flawless butter each and every time.