Take out your desired amount of heavy whipping cream and pour it into your mixing bowl.

Using your stand mixer, beat the whipping cream until it starts to separate into curds. (This will take around 10 minutes depending on mixing speed)

Place your cheesecloth in a bowl big enough to hold the whipped mixture.

Pour the whipped butter mixture into the cheesecloth.

Forming a ball, squeeze as much moisture as you can out of the curd. It should just go through the cheesecloth pretty easily.

Place the squeezed butter in an ice bath to help remove excess buttermilk. Massage the butter under the water. When the water becomes cloudy, simply change it out for more clean ice water.

Repeat this bath process until the water remains clean. The ice bath allows the butter to keep for longer.

Add a pinch of salt to the butter if desired and knead in.

That’s it! Now you have a delicious, fresh batch of yummy, homemade butter. Place it in an airtight container and put it in your fridge. It will stay fresh for about two weeks.