• Set up your KitchenAid or other stand mixer and beat the cream until peaks form.
  2 cup Heavy cream
• Start on low, and slowly build up to a medium speed.Continue to beat the heavy cream past high peaks.
• All of a sudden, the air will deflate and the fat will break out into globs, separating from the buttermilk.
• Use a spatula and pull the bits of butterfat into one glob, mushing it together so it expels buttermilk.
• Drain the buttermilk into a jar or storage tub and refrigerate or freeze it for baking. It's perfect for pancakes, biscuit, or scones.

Wash The Butter

• Leftover buttermilk in the butter will sour after a few days, ruining your homemade butter, so you will need to wash the butter with cold water before storing it.

  Faucet Method: Turn the cold water on so that it runs very cold. Holding the ball of butter under the cold water, knead it like Play-dough, working the cold water as you fold the butter over itself repeatedly.

  Mixing Bowl Method: Add two cups of cold water (ice water, if you can stand it) into the mixing bowl with the ball of butter. Using a spatula, paddle the butter in the cold water so it fold over on itself repeatedly, washing out the buttermilk residue.
  3 cup Cold water
• Drain the cold water out of the bowl once you feel you've washed the butter well. Add the salt now if you are making homemade salted butter. Knead it in like you did when washing the butter.
  ¼ teaspoon Salt
• Place your homemade butter in a crock or storage container and refrigerate. You can shape it with butter molds, or in a block if you prefer also. Serve with hot homemade bread, scones, pancakes, or whatever you fresh butter on.