Homemade Butter Recipe (From Heavy Cream)

Pour the cold heavy cream into a large bowl or the bowl of a stand mixer. Cold cream helps the butter form faster.

Beat on medium-high speed. First it will turn into whipped cream, then you’ll notice it start to look grainy.

Keep mixing until solid butter clumps form and a thin liquid (buttermilk) separates. Reduce speed if it starts to splatter.

Strain through a fine sieve and collect the buttermilk in a separate container (use it in pancakes or baking if you like).

Transfer the butter to a bowl, add cold water, and press/turn it with a spoon or spatula. Pour off cloudy water and repeat 2–3 times until the water runs mostly clear.

Mix in salt if using, then shape the butter into a block. Store in a covered container in the refrigerator.