I found most of a pint of just-past-the- best-by-date whipping cream in the back of the fridge today. Perfect.
I think the first time I made butter was in kindergarten, with a baby food jar and a marble. Later, when we bought raw milk straight from our friends' farm, there was always a gallon pickle jar of milk in the fridge, separating into it's three lovely layers. Milk for drinking and cereal, light cream for coffee, and oh, the lovely thick heavy cream for whipping. And when you have no use for whipped cream? Let the mixer keep going and make butter! It's practically magic.
It's true. You don't need a churn to make butter, nor do you need a room full of enthusiastic five year olds with baby food jars and marbles. A mixer and a whisk attachment work just fine. Delicious!