Start by pouring 2 cups of heavy whipping cream into your stand mixer or food processor. You can also use a hand mixer if that’s what you have on hand.
2. Whip the Cream
Begin mixing the cream at a medium speed. The process will take several minutes, and you’ll notice the cream transforming through different stages:
Soft peaks: This is when the cream starts to thicken and forms soft peaks.
Whipped cream: If you keep going, the cream will turn into whipped cream.
Butter: If you continue mixing beyond this point, the whipped cream will begin to separate, and you’ll see clumps of butter forming, along with buttermilk. This is when you stop.
3. Separate the Butter and Buttermilk
Once the butter has formed, drain off the buttermilk (the liquid) and save it for another use, like in baking or cooking.
You can either pour it out slowly or use a fine mesh strainer or cheesecloth to separate it. Keep in mind that the buttermilk can be kept in the fridge for a few days.
