Well, it used to be. It still is if you use the pounding in a butter churn method, or the shake it in a mason jar method.
However, I'm lazy. I prefer this method - I'm all about making the appliances do the work.
This usually takes me 20 minutes to make, from the time I start pulling ingredients out to the time I put dirty dishes in the dishwasher. Don't let the number of steps fool you - most of that time is spent waiting, not working.
Cost: $5 for a quart of cream, of which we used half (one pint), so the portion used here was $2.50, which made about 8 ounces of butter.
Step 1: Gather Ingredients & Equipment
If you buy a pint of cream, expect to make about a cup of butter.
Measuring cup, optional
Spatula / scraper for blender
Small container to store butter
Step 2: Pour Cream into Blender
Step 3: Turn on Blender
Step 4: Wait for the Magic
First, the cream will turn into soft whipped cream, about 2-3 minutes. Then stiff whipped cream, about 3-5 minutes.
During these 3-5 minutes, when you stop the blender to peek inside, use the spatula to scrape the whipped cream back down onto the blender blades
Step 5: Wait for It...
Keep waiting. I know you've been peeking, just keep waiting and listening and peeking and scraping the almost-butter back down.
The grains will be growing bigger and bigger. Then, the cream will start to liquefy again. That's what you're waiting for. This takes about 10 minutes in my blender (including peek time).
Step 6: You'll Know When It Happens...
Step 7: Get Ready to Eat
Sometimes we rinse the butter, as it's supposed to make it last longer. Mostly though, it doesn't last long enough to spoil.
To rinse, add cold water to the blender, and pulse a second or two. Drain the water. Repeat until the water runs clear.
If the butter gets too warm and soft, put the blender in the frig or freezer for a few minutes, then pick up where you left off.
Step 8: Enjoy your Butter
Press butter into a container, cover and refrigerate. Or, enjoy some right now. It will be the texture of whipped butter spread, but will solidify in the frig.
Some liquid may rise to the surface in the frig. That's ok - just pat off the liquid and enjoy your butter.