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Take the well-chilled heavy cream out of the refrigerator at the very last moment, then pour it into a large mixing bowl or the bowl of your stand mixer.
Whip the cream on medium speed. It will first form soft peaks. Continue whipping (about 10 to 15 minutes) until it separates clearly into yellow curds (the butter) and white liquid (the buttermilk).
Strain the mixture through a fine-mesh strainer to collect the buttermilk.
Rinse the butter under a trickle of very cold water, gently squeezing it with a spatula or your clean hands, until the water runs off completely clear. Squeeze it one last time firmly to remove any remaining water.
Add a pinch of salt if you like, then shape the butter by hand or press it into a mold.
Wrap them tightly in a sheet of parchment paper or close the lid on your container. Store in the refrigerator for 1 to 2 weeks.