Ingredients:
- 2 cups of heavy cream
- salt to taste, optional
Directions:
- Add chilled heavy cream to an electric mixer. With the whisk attachment of your stand mixer, begin whipping the cream on low speed until it thickens slightly.
- Increase the mixer speed to medium-high and continue to whip for 5-7 minutes, scraping down the sides every now and then. Continue to mix past the whipped cream phase, and you’ll see the cream begin to break into butter and buttermilk.
- Remove the butter from the mixer and pour the buttermilk into a sealable container for another use. Squeeze out any excess moisture by repeatedly squeezing the butter through your hands.
- Quickly rinse the butter under ice cold water and add salt to taste.
- Roll butter into a log, and store in parchment paper or an air-tight container.
