Step 1

Remove heavy cream from fridge and let stand at room temperature for 30-60 minutes to encourage separation.

Step 2

Pour heavy cream into stand mixer bowl, fitted with whisk attachment. Place bowl guard/pouring shield on bowl to prevent splashing.

Step 3

Gradually increase mixer from lowest to highest setting. This should take 20-30 seconds. After about a minute or so it will look like like whipped cream. Keep going at full speed — after about 3 minutes it will separate. The butter will collect inside the whisk and the buttermilk splash around in the bottom of the bowl.

Step 4

Spoon any lumps of butter out of the buttermilk and smush them onto the butter in the whisk. Pour the buttermilk into a separate container and set aside. You can use it for baking, drink it, or freeze it for later.

Step 5

Fill a bowl with 3 cups of water and a few ice cubes. Use a spatula to knock the butter off the whisk into the water. Swirl the butter around, then start gathering the pieces together on a paper towel. Change the ice water a few times as needed until it runs clear. Then smush and fold the butter firmly against the walls of the bowl to press out any additional buttermilk.

Step 6

Wrap the butter in several layers of cheese cloth or two layers of paper towels and squeeze to remove any additional moisture. Flatten the butter into a disc between two paper towels, then fold back into a ball and repeat, until the paper towels aren't picking up any moisture.

Step 7

Place the butter back in the mixer bowl and beat on medium with the paddle attachment. Add salt or any desired herbs to taste and beat again to combine.

Step 8

Wrap butter well in an airtight container and chill.