Chef'n Buttercup Butter Maker - Handheld Lemon & Meringue Butter Maker for Fresh Homemade Butter - Perfect for Baking, Cooking & Spreading on Toast

I don't know the complaints, I had zero issues, right now in cali it's a heatwave so mine was ready to shake in 4 hours, but look for your Heavy whipping cream to turn a pale yellow, then get ready, set a time as you begin, shake like you're trying to get the last drop of ketchup out of a glass bottle.I've made normal unsalted, and seasoned butter.To clean soak all pieces in a large bowl with warm soapy water for about an hour, then wash normally.I loved this item! Less clean up and easy to make with my children. I have two of them so I was able to make about 2 cups of butter after using 2 cups of cream. Tip is to put the rubber part on the top and then close the lid. I attached it as it came and my butter didn't solidify as air may have leaked ,but my other one solidified after shaking. I tried this method again and both ended being solidified!!I left the cream out for 9.5 hours overnight and no bursting happened . I ended up getting little to none of buttermilk so it was all butter :). After rinsing it with ice cold water,I dumped it in a bowl,and folded the butter and drained the water and repeated until there was no water left to drain. I blended my salt at the end and placing it in a airtight container to go inside the fridge. It taste so amazing!!! It can be cheaper than the store if you want to use organic cream. I will continue to make butter for my family now.Are you kidding?How easy is this. Put in cream, shake, shake, shake...shake, shake, shake...shake your butter, shake your butter. You might be to young to get the reference. (KC and the sunshine band)In a matter of 3 minutes I have homemade butter ready to go! This thing is great and my toddler loves to help me shake it up! :)It is a bit hard for little ones to shake. Better use small containers for them. But it is a nice clean way to make butter.Had crank options work betterI like the concept of this tool, and I enjoy most of Chef'n's very smart products. The idea is that you can make a small amount of butter in one container, without having to use cheesecloth for straining. It works, to a point. I made two batches of butter in it so far, and was able to use both. Simply set one cup heavy whipping cream out for 6-8 hours, then poured it into the butter maker jar. I shook it for a short amount of time until the butterfat solidified (only about 3-4 minutes needed). Strain off the buttermilk from the sieve side of the jar, and save if you wish. Then, using cold water, run several batches of cold water through the sieve, until full, then pour it off. this rinses the buttermilk from the butter solids, so it keeps better. The more buttermilk you get off the butter solid, the longer your butter will have before it goes rancid. once you're getting a clear rinse, you can pour off the last liquid, then open the bottom part of the container, and tap the jar gently until most of your butter drops into the bottom dish, which doubles as a serving dish. I stirred in salt gently at this point, with small spatula. However, the product contains directions for making honey butter and garlic butter during the shaking stage, which I haven't tried yet.Upsides:1. delivers on the promise of an essentially one-dish process free from cheesecloth and additional strainers and dishes.2. kinda fun, and often I have to buy more heavy cream for a recipe than I really need, so this is a nice way to use the extra.3. tastes pretty good, you can season to your taste and leave out any nasty added preservatives or emollients.4. you can culture the cream to get a euro-style cultured butter. I tried this by adding a spoonful of greek yogurt to one batch, and the results were just fine.5. only makes a small amount, which is great for just one person. I only bake occasionally, so I don't need highly-preserved pounds of butter waiting in my fridge for the next project. by using this, I have cream for my coffee and enough butter for toast and other small uses for a week or so. Works for me.The downsides:1. despite seeming well designed for the most part, it DOES still leak the tiniest bit when shaking. the first time it didn't, but the second time it did. only the tiniest bit, but maybe wrap in a towel or paper towel to absorb any drips and keep them from flying all over your kitchen.2. only makes a small amount. It turns 1 cup of cream into about 1/2 cup butter. The cream I bought cost $3.99 for a half-pint (organic heavy whipping cream from Trader Joe's) A pound of butter at the same trader joes was listed at $3.49. So unless you source your cream from a very cheap location or own a dairy farm, you're not saving cash.3. does still leave a bit of buttermilk in the butter. you'd do well to squeeze the butter lumps in a paper towel to get as much buttermilk out as you can to keep it from going rancid.4. one-use tool. However, when working with dairy, you kinda want a one-use container to keep clean and dedicated. and this doesn't take up much space.I'm a fan of chef'n's other tools, and they've done a great job for a pretty rare need in most cases. But now and then you can put some nice bread and butter appetizers over the top with this, and if you can source your heavy cream cheaply and well, then you've got a nice, workable easy kitchen project.This will take about a half pint of heavy cream and the shaking action on your arms is good exercise. Not for the faint of heart tho. Takes longer than the 3 minutes usually about 15. Make better I’m not a hard shaker lol. You get 1 stick for each 1/2 pint so not very economical but fun and great when heavy cream is on sale. Would be great for molds and you can add your own herbs which is great for summer corn.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?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".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.Pop some cream in this pot for about 6-8 hours, room temperature... then shake it up and shake it till it seems to not be shaking at all then keep on shaking and all of a sudden it separates into butter and butter milk.It makes jolly nice butter and is great fun to do with the kids. Helps you teach them where butter comes from and how it's made.Really great piece of kit! Just pour in cream, leave it overnight and shake in the morning and hey presto! Fresh butter! Not the cheapest way to have butter, but lovely taste and if you know your cream is fresh and organic then it's better than shop bought.