Pour heavy cream into a stand mixer, food processor, or jar with a lid. Use cold cream straight from the fridge for best results and less splatter during mixing.

Whip or shake continuously until the fat separates from the buttermilk. This takes about 5–10 minutes with a mixer or 10–15 minutes if shaking by hand, and you’ll notice a thick yellow clump forming.

Drain the buttermilk and rinse the butter under cold water.

Use a fine mesh strainer or cheesecloth, and rinse until the water runs clear to prevent spoilage.

Knead the butter with a spatula to remove excess liquid. Press and fold the butter against the bowl or use butter paddles to squeeze out remaining buttermilk.