WHat is wrong with my homemade butter. I am using heavy whipping cream (pasteurized, will expire 7/5/08) to try and make homemade butter. I am using the whisk attachment on my Kitchen aid and it's still at the whipped stage. Per the recipe I should mix it for 5-8 minutes. It's been about 30 minutes and it's still nice and fluffy like whip cream. I even left the cream out to bring to room temperature too! I am mixing it on medium high speed as well. I swore I followed the instructions to the "t", but it's still fluffy. Is it because the cream is about to expire? I didn't throw it away b/c I am hoping you chowhounders' can help me salvage it.