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Pour your cream into a blender pitcher.
Turn your blender on medium-high.
Whip the cream until it separates into butter and buttermilk.
Carefully pour off as much of the buttermilk as possible.
Wash the butter in very cold water, squeezing and kneading to release buttermilk.
Change the water until it remains clear (about 5-7 changes).
Pat the butter dry and mix in salt to taste.
Store in an airtight container in the refrigerator or wrap in parchment paper.