Butter will not separate

[HandsOn]

I have made butter before and had no problems but today the cream will not separate it has been churning for 6 or 7 mins!! Any ideas??

[Cuilidh]

That has happened to me as well and I was left totally discouraged.  I haven't made (or attempted to make) butter since.  The only thing I can think of is that perhaps the cream was too fresh.  It will be interesting to get feedback on this.

[faffa_70]

alright this seems very far left field but believe me it is true as my customer had the same problem. Make sure your butterfly is in the correct position. My customer could not make butter and this was the reason. Also watch / listen for when it has separated as you can churn the buttermilk back into the butter 

[jkmt]

I had this problem the other night, but I was using thickened cream instead of pure cream. I blamed it on that, as I'd never had it happen when I made normal butter (I thought I'd be quick and use the thickened cream I'd thawed and make butter to use in icing). It still turned into a very soft butter, just there was no buttermilk.

[judydawn]

I've not made many batches of butter because I just can't get cheap cream very often but every time I have used thickened cream with success.  I don't leave the machine at all, like faffa said, you can churn the buttermilk back into the butter if you beat it too much. You will definitely hear when the separation has taken place if you are right there by the machine.

[achookwoman]

I have made butter with thickened cream, only.  Sometimes fresh and also frozen, thawed.  The trick was demonstrated by Janine at a cooking demo.  you must stand by the machine and whip on speed 4.  Look in through the hole in the top,  when it starts to separate it will spit out through the hole. Quickly drop the cap in the hole.  Immediately stop the machine and you will find it has separated.  It is very easy to whip the buttermilk back into the butter.  I usually do 2 x 600mls. In the one mix.    I think placing the Butterfly correctly is important.   Have a go,  and when it has spat at you and is on your nose,  I am sure you will get it right.

[judydawn]

  You will certainly know it's ready then Chookie, great idea.

[andiesenji]

I agree that the butterfly placement is important.  

I just made butter with very fresh cream (heavy whipping cream here in the US) and it separated in less than two minutes.  

I don't so much watch as listen - for the "thunkety" sound it makes when the lumps of butter are sloshing in the liquid.

[Frozzie]

jsut a question are you using the same cream as you have used in the past as some creams have stabilisers in them and will not seperate but just whip up...maybe check the ingredients that it is pure cream and not have something in it to stabilise the cream..

[Rogizoja]

Best advice is - just keep going (butterfly, speed 4) and stop every now and then to push the whipped cream down onto the blades.   It WILL eventually separate.

[achookwoman]

Best advice is - just keep going (butterfly, speed 4) and stop every now and then to push the whipped cream down onto the blades.   It WILL eventually separate.

Yes, it can form an air bubble around the blades, which will prevent the whole amount from whipping. 

[Frozzie]

if cream has a stabiliser in it that stops it from seperating...i bought a cream and whipped it for ages and it never seperated...which is why the cream used for butter is often creme fraiche or soured cream or fresh cream..not ALL creams will make butter