Chill the Bowl and Add Ingredients: Place your mixing bowl in the freezer for about 10 minutes. This helps the cream thicken faster and gives better results. Once chilled, pour 4 cups of cold heavy cream into the bowl and add ½ teaspoon salt.

Mix Until Whipped Cream Forms: Using a hand mixer, beat the cream on medium speed. A stand mixer or blender will also work if you do not have a hand mixer. After a few minutes, the cream will turn into thick whipped cream. Do not stop at this stage – keep mixing.

Continue Mixing Until Butter Separates: After 5 to 10 minutes of continued mixing, the cream will begin separating into two distinct components: a yellow solid (the butter) and a milky liquid (the buttermilk). Keep mixing until the butter has fully separated. You can loosely cover the bowl with plastic wrap to prevent splashing.

Strain the Buttermilk: Once the butter has fully formed, carefully strain the mixture over a bowl to separate the buttermilk from the solid butter. Save the buttermilk – it is excellent for baking biscuits, bread, pancakes, and cookies.

Rinse the Butter Well: Transfer the butter to a clean bowl and rinse it thoroughly with cold water. Gently squeeze and press the butter to push out any remaining buttermilk. Repeat several times until the water runs completely clear. This step significantly extends the butter’s shelf life.

Shape and Store: Shape the finished butter into a block, log, or any form you prefer. Transfer it to an airtight container and refrigerate or freeze until ready to use.