Does cream turn to butter faster if its cold?

Cream turns into butter due to agitation rather than temperature. When cream is churned or agitated rapidly, the fat globules in the cream collide and fuse together, forming a solid mass. This process can be accelerated by using a cold cream, as the fat globules are more stable and less likely to break down at lower temperatures. However, the difference in churning time between cold and room-temperature cream is negligible. As long as the cream is agitated vigorously, it will eventually turn into butter regardless of the temperature.