Step 1

Pour the cream into a large bowl or the bowl of your stand mixer. Beat the cream at medium-high speed until it becomes thick whipping cream.

Step 2

Reduce the speed to medium-low and continue to beat the cream until it separates and the butter sticks to the beaters. You may want to cover the bowl during this step to prevent splatters.

Step 3

Set a fine-mesh sieve over a bowl and carefully pour the liquid through it.

Step 4

Put the butter into a clean bowl and pour COLD water over the top. Use your hands or a spatula to knead the butter to clean any remaining buttermilk. Drain the water and repeat this process until the water is clear.

Step 5

If you're using salt, put the butter onto a plate and sprinkle the salt over the top then mix it into the butter.

Step 6

Store the butter either wrapped in waxed paper or in a jar in your fridge for up to 2 weeks.