Ingredients
Heavy Cream
Salt
Directions
Pour the Heavy Cream into a stand mixer and add salt to taste- about 1/4-1/2 tsp per 1-2 c. of Heavy Cream. Turn mixer on high and let it go! After about 3-4 minutes, the Heavy Cream will have turned into Whipped Cream. What you are waiting for the Heavy Cream to turn into a thick consistency and then it will break apart into Buttermilk and Butter. For mine, this took about 20 minutes.
I emptied the mixture into a tupperware container and now you want to get rid of the liquid. Pour out as much as you can without dumping the solids- the Butter. Scrape out the butter and squeeze the remaining liquid out of the Butter. Run it under cold water- continuing to squeeze out the liquid and shape it in a ball. Refrigerate.
