M.Y.O.B.

In my experience, heavy cream is an ingredient that you can't buy in the exact amount needed for any recipe. Its kind of like how hot dogs come in packs of ten while the buns are sold in packs of eight. A sinister conspiracy to be sure.

So, what to do with that leftover HC other than wait for it to smell funky and pitch it. One day, while Skaggs was spinning the food dharma, he casually mentioned that its really easy to make butter at home. All you need to do is put HC in the bowl of your stand mixer, use the whisk attachment and then let 'er rip until the HC has separated into butter and butter milk. And it literally was that easy.

I usually start the mixer on a low setting and then gradually increase. Not sure that it matters, but it seems like the right thing to do. Its really fun (for me) to watch the cream pass through its various stages, until it starts to slosh around in the bowl, signifying the butter separating from the milk. After that, press it into a bowl or mold, squeezing out any excess milk. I like to put it in the fridge to dry out more before covering. Then bake up some bread and eat that butter.