Place a mixing bowl and beaters (or stand mixer attachment) in the fridge for 15–20 minutes. Cold equipment helps the cream whip faster.
2. Whip the Cream
Pour heavy cream into a chilled bowl.
Use a hand mixer or stand mixer on medium speed to whip. First, it will turn into whipped cream. Continue whipping past this stage.
3. Watch for Separation
After several minutes, the whipped cream will break down. You’ll see yellow butter solids separating from the white liquid (buttermilk).
Stop whipping when the butter clumps together and the buttermilk is mostly separated.
4. Strain and Rinse
Pour off the buttermilk and save it for baking or cooking if desired.
Place the butter in a bowl and pour ice water over it. Knead gently to rinse away remaining buttermilk (this helps the butter last longer). Repeat 1–2 times with fresh ice water.
5. Season and Store
