Step 1

Put the heavy cream in the bowl of your stand mixer—or in a large mixing bowl, if you’re using a handheld mixer.

Step 2

Beat on medium high until it begins to thicken. Keep beating.

Step 3

Once you pass the point of traditional whipped cream, the mixture will start to get grainy in texture and lose volume. Keep beating.

Step 4

The butter will start to get yellow in color and very grainy. Keep beating until the contents of your bowl separates into solids and watery liquid.

Step 5

Set a mesh strainer over a deep bowl. Pour the butter and buttermilk through the strainer.

Step 6

Gather the butter into a ball and knead it over the strainer to get the remaining liquid out.

Step 7

If you want unsalted butter, you're done. If you prefer salted butter, knead in a little bit of kosher salt now.

Step 8

Pack your butter into a bowl or a few ramekins.

Step 9

Voila! You just made butter! Wrap it up tightly (butter absorbs odors) and keep it in the fridge. It should keep for about 2 weeks. Enjoy!