Kid-friendly Kid-Shaken Whipped Butter Recipe - Sticky Fingers Cooking
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Recipe: Kid-Shaken Whipped Butter

Recipe: Kid-Shaken Whipped Butter

Kid-Shaken Whipped Butter

by Dylan Sabuco
Photo by Katheryn Moran/Shutterstock.com
prep time
10 minutes
cook time
makes
4-6 servings

Fun Food Story

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Kid-Shaken Whipped Butter

Yes, you really can make butter from whipping cream, and it’s a super fun activity for kids!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • shake :

    to rapidly and vigorously move a covered container filled with food up and down and side to side to combine ingredients and create a different consistency, such as shaking whipped cream to make butter.

  • whisk :

    to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.

Equipment Checklist

  • Container with a lid
  • Liquid measuring cup
  • Strainer
  • Paper towels
  • Wooden spoon
scale
1X
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7X

Ingredients

Kid-Shaken Whipped Butter

  • 1/2 C heavy whipping cream **(for DAIRY ALLERGY omit Kid-Shaken Whipped Butter recipe)**
  • 1 pinch salt
  • 1 pinch granulated sugar

Food Allergen Substitutions

Kid-Shaken Whipped Butter

  • Dairy: Omit Kid-Shaken Whipped Butter recipe.

Instructions

Kid-Shaken Whipped Butter

1.
measure + shake

Start by measuring and combining 1/2 cup of heavy whipping cream and 1 pinch of salt in a container with a tight fitting lid. Start shaking the container. After roughly 5 minutes, the cream will have become butter.

2.
strain + sprinkle

Drain all the excess liquid by pouring the butter into a paper towel lined strainer. This will allow the liquid to drain and protect the butter from slipping through the strainer. Place the strained butter into a bowl, sprinkle with a generous pinch of sugar and gently mix until the sugar is incorporated. Serve this airy butter alongside the Nova Scotia Blueberry Grunt (see recipe) or another dessert or snack.

Surprise Ingredient: Heavy Cream!

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Photo by Daniel Jedzura/Shutterstock.com

Hi! I'm Heavy Cream!

"I'm not a lightweight, like half and half. I'm full of fat and pour out much thicker. You can also call me 'heavy whipping cream.' The names refer to the same thing! Did you know that I can transform myself with your help? I turn into a fluffy topping to put on cakes and pies when you whisk me as fast as you can (or you can use a mixer). However, I go through an even bigger change when you shake me really hard in a covered container for a few minutes—I turn into butter!"

  • Heavy cream is the thick, high-fat liquid at the top of raw milk. It naturally separates from the milk, rising to the top. It is skimmed off and then pasteurized to kill bacteria, which makes it safer to drink and lasts longer. 
  • Heavy whipping cream is made up of about 36 percent fat. In comparison, regular whipping cream is 30 percent fat, and half-and-half averages to about 14 percent.
  • Heavy cream whips up better as a topping if the cream is cold, and pouring it into a cold mixing bowl before whipping also helps.
  • The Guinness World Record for the most people simultaneously whipping cream by hand is 1,434 and was set on August 22, 2015, by employees of the Swiss company Nordostmilch AG in Bürglen, Switzerland.
  • A dollop of whipped cream is great on fruit, cakes, and pies. The tallest recorded dollop so far was over 7 inches atop a mug of hot chocolate!
  • Some of the foods heavy cream is added to include cakes, frostings, ice cream, salad dressings, sauces, soups, sour cream, scrambled eggs, chocolate ganache, crème fraîche, panna cotta, and homemade cheeses.
  • One-half cup of heavy cream contains 43 grams of fat, 3 grams of protein, and the minerals calcium and phosphorus. It has more of the fat-soluble vitamins A, D, E, and K than lower-fat dairy products. Fat-soluble vitamins are more easily absorbed by your body when eaten with fat.

History of Butter!

Photo by Felicity Tai
  • First churned at least 4,000 years ago, butter became an essential food. As the story goes, it all began one hot day when a Nomad tied a pouch of milk to his horse's neck and later found the heat and jostling had churned the milk into a tasty yellow product. 
  • Before butter became exclusively used as food, people used it as money.
  • For years, butter was only made at home by mixing cream in a container to form butter lumps. Then, as the butter became thicker, the liquid buttermilk was drawn off, and the butter was washed and removed. 
  • Butter churns evolved from skin pouches to earthenware pots that would be rocked, shaken, or swung with whole milk or cream inside to separate the fat. 
  • Eating butter increases the absorption of other nutrients in foods. Because butter is made from milk or cream, it has more nutritional benefits than margarine, a butter-like spread made from vegetable oils. In addition, butter has been around for centuries, where margarine has been around for less than 200 years.

That's Berry Funny

How does a cat make whipped cream?

With its WHISKers!

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