Directions

1. Pour the cream into a stand mixer and, with the whisk attached, whisk until you have very thick whipped cream, this will take about 8-10 minutes.
2. Remove the whisk attachment and add the paddle attachment and mix again for about 8-10 minutes or until the mixture separates into butter and buttermilk.
3. Press together the butter (and keep the buttermilk for weekend pancakes). Rinse the butter in ice-cold water 3 times before you season it with salt.
4. Then wrap it in paper and keep it in the fridge until you need it. It will last a week no problem!