Homemade Butter

 

 

2 cups heavy cream

1/4 tsp. Kosher salt or sea salt

In a stand mixer fitted with the whisk attachment, whip 2 cups of heavy cream on medium speed until medium peaks form, about 3 minutes. Put a splatter guard on the bowl or drape a kitchen towel over the mixer and the bowl. Increase the speed to high and continue whipping until the solids separate from the buttermilk (you will hear sloshing), about 8 minutes.
Gather the butter into a ball and put it in a strainer. Rinse under cold water, squeezing with your hands, until the water runs clear, about 1 minute. Knead in 1/4 tsp. sea or kosher salt and shape the butter as you like. Pat it dry with a paper towel, wrap in plastic, and refrigerate for up to a month.