Pour the heavy cream into the bowl of a stand mixer, food processor, or a large mixing bowl if using a hand mixer.
Whip the cream on medium-high speed. First, it will turn into whipped cream, and then it will separate into butter and buttermilk (about 3–5 minutes).
Step 2: Strain the Butter
Once the mixture separates, pour it through a fine mesh sieve or cheesecloth to separate the solid butter from the liquid buttermilk.
Save the buttermilk for cooking or baking—it’s great in pancakes, biscuits, or marinades!
Step 3: Wash the Butter
Rinse the butter under cold water to remove any remaining buttermilk. Use a spatula or your hands to press and knead the butter until the water runs clear. This step ensures the butter lasts longer.
Step 4: Add Salt (Optional)
If you prefer salted butter, knead in ½ teaspoon of salt or adjust to taste.
Step 5: Store the Butter
Transfer the butter to an airtight container or wrap it in parchment paper.
Store in the refrigerator for up to 2 weeks or freeze for longer storage.
