How do you turn whipping cream into butter?

* Heavy cream (at least 36% milk fat)

* Optional: salt

Instructions

1. Chill your bowl and beaters (or the bowl of your stand mixer) for at least 15 minutes in the freezer. When chilling the bowl, make sure to turn the bowl upside down so that any excess water/ice does not drip into the cream when whipping it.

2. Before beginning, ensure your heavy cream is very cold. Pour all of the cream into the chilled bowl.

3. You will first notice the cream begin to thicken and form soft peaks. Then the cream will begin to separate and curdle. Keep beating until you see solid butter forming.

4. Once the butter has formed, add about 1 cup of cold water and beat on medium speed until the water turns milky and the butter clumps together into a ball.

5. Drain out the milky liquid and set it aside (you can save this and use it as buttermilk).

6. Add another cup of cold water and repeat the process (beat, drain buttermilk).

7. Repeat this process as needed until the water runs clear.

8. Optional: Add salt to taste (typically about ½ tsp).

9. Wrap the butter in parchment paper or wax paper and refrigerate until firm.