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Pour cream into the bowl of your stand mixer.
Using the flat beater, beat on medium speed until the cream starts to thicken (about 1 minute).
Increase speed to medium-high and continue beating.
After about 2 minutes, the cream will start to become rough.
Between 4 and 5 minutes, the cream will separate into butter and buttermilk.
Pour everything into a strainer to drain off the buttermilk.
Rinse the butter in cold water until the water runs clean.
Add salt or seasonings to taste, pack into an airtight container, and refrigerate.