How to Make Butter

Directions

1. 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. 
2. 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. 
3. 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. 
4. 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. 
5. 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.