Pour the heavy whipping cream into your blender, food processor, or a mixing bowl if using a hand mixer.
Blend or whip on medium-high speed. First, the cream will turn into whipped cream, then it will separate into butter and buttermilk. This process takes about 3–5 minutes.
2. Separate the Butter
Once the cream separates, you’ll notice clumps of yellow butter and a liquid (buttermilk).
Pour the mixture into a fine-mesh strainer or cheesecloth to separate the butter from the buttermilk.
3. Rinse the Butter
Place the butter clumps in a bowl of ice-cold water. Knead it gently to remove any remaining buttermilk.
Change the water and repeat this step until the water runs clear. This step ensures your butter stays fresh longer.
4. Add Salt (Optional)
If you prefer salted butter, sprinkle a pinch of salt over the butter and mix it in thoroughly.
5. Store Your Homemade Butter
Shape the butter into a ball or press it into a butter dish.
Store it in the refrigerator for up to 2 weeks, or freeze it for longer storage.
