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Choose your method: electric beater, mason jar, or paddle churn.
For electric beater or food processor: Pour cream into a bowl or jar, start mixing at low speed and increase to medium. Mix until butter and buttermilk separate.
For mason jar: Pour cream into the jar and shake until the cream thickens and separates.
For hand churning: Use an old-fashioned paddle churn.
Rinse the butter by squeezing it in ice-cold water to remove buttermilk.
Shape the butter into a ball or log using parchment paper and refrigerate.
Store the butter in an airtight container or wrap it tightly.