Step 1

Pour the cream into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 1 minute. Once the cream starts to thicken, increase the speed to medium-high and continue beating.

Step 2

After about 5 minutes, the cream will start to separate. Continue beating until the butter and the buttermilk have fully separated. You may want to drape a tea towel over the mixer to keep the buttermilk from splashing onto you during the last couple of minutes.

Step 3

Using a fine mesh sieve, strain off the liquid.

Step 4

Place the butter in a clean bowl and cover with cold water. Use a spatula or your hands to knead the butter, pressing out any remaining buttermilk. Repeat this process until the water is clear.

Step 5

Place the butter on a plate and, if desired, stir in the salt.

Step 6

Pour the cream into a large mixing bowl. Using your electric hand mixer, beat at medium-high speed until cream starts to separate, about 10 minutes

Step 7

Continue beating until the butter and the buttermilk have fully separated. You may want to drape a tea towel over the top of your hands and the edges of the bowl to keep the buttermilk from splashing onto you during the last couple of minutes.

Step 8

Using a fine mesh sieve, strain off the liquid.

Step 9

Place the butter in a clean bowl and cover with cold water. Use a spatula or your hands to knead the butter, pressing out any remaining buttermilk. Repeat this process until the water is clear.

Step 10

Place the butter on a plate and, if desired, stir in the salt.

Step 11

Pour the cream into the bowl of a food processor. Process on high speed until the butter and buttermilk separate, about 5 minutes.

Step 12

Using a fine mesh sieve, strain off the liquid.

Step 13

Place the butter in a clean bowl and cover with cold water. Use a spatula or your hands to knead the butter, pressing out any remaining buttermilk. Repeat this process until the water is clear.

Step 14

Place the butter on a plate and, if desired, stir in the salt.