- Pour whipping cream into the bowl of a stand mixer. Using the whisk attachment, whip the cream at a low-medium speed. After 5 to 6 minutes, the cream will begin to thicken. Then, increase to a high speed.
- After 10 minutes, you will have a very thick mixture. After about 15 to 16 minutes, the mixture will begin to look curdled. Place a tea towel over the bowl to prevent spilling and continue to whip.
- At 18 to 19 minutes, the mixture will separate into solid (butter) and liquid (buttermilk) forms. Reduce speed to medium to avoid excessive spilling. When there is an excess of liquid, reduce to a medium-low speed.
- At 20 to 21 minutes, you will have pure butter separated from buttermilk. Remove the butter from the bowl. Using a cheesecloth or fine strainer, rinse the butter with very cold water until the water runs clear.
- Transfer the butter to a medium bowl and season with salt if desired. Store in an airtight container in the fridge and soften before use if preferred.
Note: If using a handheld mixer, timing may be off by a couple of minutes. Continue to follow the steps, adjusting mixer speed as indicated when the cream consistency changes.