Homemade Butter

Whip the cream in a large mixing bowl using the paddle attachment on your electric mixer. Start on low speed and gradually increase to medium-high speed once the cream has thickened.

Beat the cream for about 10 minutes, occasionally scraping the sides, until it has turned yellow and the butter has separated from the buttermilk.

Press the butter together using a spoon or a spatula, and then remove it from the bowl, leaving the buttermilk behind. Wrap the butter in cheesecloth and place it in the bowl of ice water.

Use the cheesecloth to squeeze any remaining buttermilk from the butter. As the buttermilk squeezes out into the ice water, the water will become cloudy. Dump the bowl and refill it with ice water repeatedly until you can squeeze the butter and the water remains clear.

Remove the butter from the cheesecloth, lay it on a clean work surface, and pat it dry. Season it with salt and repeatedly press and fold the butter with a spatula until the salt has distributed throughout.

Use a spoon or a spatula to press the butter into your desired shape or press it into an airtight container for later use.