Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a stand mixer fitted with the whisk attachment, beat cream until it reaches and then passes the whipped stage and liquid begins sloshing all around it. The timing for this can take up to about 15 minutes in a stand mixer.

Drain buttermilk from butterfat, saving buttermilk for another use. Place butter in a mixing bowl, fill with cold water, and gently knead, forming the butter into a single piece as you wash away any remaining buttermilk. Drain and repeat washing in cold water until the water is clear.

Drain one last time then Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead the butter to expel any excess water. Add desired amount of salt and mix thoroughly. Form into a log or any desired shape, wrap with saran wrap or parchment paper and keep refrigerated.

Remove from the refrigerator and enjoy your fresh butter with your accompaniment of choice!