Chill the Equipment: Place the bowl and whisk attachment (if using a stand mixer or hand mixer) in the refrigerator for about 30 minutes before you start. This helps speed up the butter-making process.
Whip the Cream: Pour the heavy cream into the chilled bowl and start whisking. You can use a stand mixer, hand mixer, or even a jar with a tight lid and shake vigorously (although this takes a bit more effort). Start on a low speed and gradually increase to medium-high. In a few minutes, the cream will turn into whipped cream.
Continue Whisking: Keep whisking until the whipped cream turns into butter. You’ll notice the texture changing as the cream separates into butter solids and buttermilk. It should take about 10 minutes with a mixer or 20 minutes of vigorous shaking.
Drain the Buttermilk: Once the butter has formed, carefully pour off the liquid buttermilk. You can save this for baking or cooking (it’s great for pancakes, muffins, or as a marinade).
Rinse the Butter: To remove excess buttermilk and make your butter last longer, rinse it under cold water. Gently press the butter with a spatula or spoon to release the remaining buttermilk.
Salt and Shape: If you like salted butter, add salt to taste and mix it in well. Shape your butter into a block or place it in a container.
Store: Store your homemade butter in the refrigerator for up to a week. You can also freeze it for longer storage.
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