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Whip the cream: Place the heavy cream in a stand mixer or use a hand mixer. Beat on medium-high speed. First it becomes whipped cream… keep going!
Butter separates: After a few more minutes, the fat will separate from the liquid. You’ll see buttermilk forming at the bottom and clumps of butter gathering.
Drain: Pour off the buttermilk and save it for pancakes or baking.
Rinse the butter: Place the butter in a bowl. Pour ice-cold water over it and use a spatula or your hands to press and fold the butter. Drain and repeat until the water runs clear. (This step keeps the butter from going sour.)
Season (optional): Add a pinch of salt and mix it in.
Shape & store