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Pour cold heavy cream into a bowl (make sure it's plain cream without additives like carrageenan, or the butter won't separate)
Whip on medium-high until you first get whipped cream. Keep going.
The cream will clump into yellow curds. Cover your mixer with a towel at this stage to avoid splatter.
Keep mixing until the butter separates completely from the liquid.
Strain off the buttermilk (save it for pancakes)
Rinse the butter in ice water and squeeze out any extra liquid. This helps it last longer.
Salt it if you want, then store in a butter crock or shape into sticks.