When whipping cream is on sale, I like to make whipped topping and butter (and buttermilk!) I have a food processor so that is what I use to make butter. Add 1 quart heavy whipping cream (or whatever amount you have on hand…I used 3 cups this time) to food processor with plastic blade, metal blade or whisk inserted.
Process on high for 5-10 minutes. It will turn to whipped topping first, then will separate into butter.
Drain the buttermilk off and save for later. Think biscuits, muffins, pancakes, smoothies, etc. I also freeze buttermilk in ice cube trays and then store in freezer storage bags (about 2T per cube).
Dump butter back in food processor, add 1/2 cup cold water and blend further. Discard water and repeat until the water is clear (about 5 times). The remaining water needs worked out of the butter, either with a spatula (what I use), potato masher or shaking it in a covered jar. Remove as much water as possible.
Stir in a pinch of salt if desired. And, done! Place in butter crock, ramekins or roll in waxy freezer paper.
Kathy Coy 