Pour the heavy cream into a stand mixer or blender. Using a mixer with a whisk attachment helps incorporate air quickly and evenly. Begin whipping on medium-high, then switch to high speed.
Beat for 8–10 minutes, or until the cream passes through the stages of soft peaks, firm peaks, and finally separates into golden butter solids and a thin, pale liquid (buttermilk). You’ll hear a noticeable change in sound as the mixture thickens, then breaks.
2️⃣ Strain
Drain off the liquid buttermilk by pouring the mixture through a fine sieve or cheesecloth. Press gently with a spatula to remove excess liquid. Save the buttermilk—it’s excellent for pancakes, biscuits, or marinades.
3️⃣ Rinse
Transfer the butter solids to a bowl. Add cold ice water and knead the butter gently. This step removes any remaining buttermilk, which helps the butter stay fresher and prevents souring.
Drain the water and repeat rinsing until the water runs clear and no milky residue remains. The butter should feel smooth, cohesive, and lightly glossy.
